Best Technique for Classic Flan - Kitchen Conundrums with Thomas Joseph
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- เผยแพร่เมื่อ 16 มี.ค. 2020
- A great flan recipe is a true dessert treasure to have at hand. Here, Thomas Joseph shares his tips for making this classic treat.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos - แนวปฏิบัติและการใช้ชีวิต
Despite all the negative comments about how their recipes are better or how eggy it looks or taste like or how much talking you put in the video. Sorry guys, your versions are not only versions out there and are not best for everyone. So, last night, I followed the instructions exactly how Thomas showed in the video, and it came out so perfect, and this is my first time making it. Today, I take it to work to share with my colleagues, and the whole batch is gone in an hour. Everyone said it’s light and delicious. Thank you so much! Keep up your good work and ignore those people who never appreciate or realize there are much more than what they know in their own small world.
p0
And neither is his or your version. You sound hypocritical
Mine is in the bath now ❤️ can’t wait to try it ❤️
Was AMAZING! Easy what a hit! 💖
Mines better
I like the way he explains the 'Why' behind his works. Or generally the way he explains the recipe very well and in the right speed.
Ikr, for the longest time I was wondering why can't we stir the sugar and now I know thanks because of him
OMG! SO GOOD, authentic Spanish Flan! Just eggs & milk, no fillers or tricks like condensed milk! Worked perfectly - I've never made flan before. But my success shows it's fool-proof! Make this - so special! Perfect instructions & science know-how. Suggest writing it out first.
I finally made the caramel and it’s the best way. I’ve been making flan for 20 years now but was always hit and miss with the Caramel. But now, I’ve never had to throw it away after watching this video. The caramel I make now is perfect. I love Thomas Joseph’s videos the best. He explains so well how to do it the right way and the reasons why you make a mistake. 👍🏻 he has the best recipe videos.
Thomas Joseph is exactly what I need during this corona lockdown
Same lmao
U r bat
Yes me to
I understand you very well
What a beautiful flan!
Some tips for whoever is going to make this:
1- You can use a baking pan with a hole in the middle so it bakes faster;
2- You can heat the milk in the same pan that you made your caramel, that way the remaining caramel will melt into the milk giving it a bit extra flavor, plus it helps cleaning the pan;
3- You can use equal parts of milk and sweetened condensed milk instead of sugar, just mix all together with no need to heat the milk.
Where are you from? Those tips are also used by my mom from Mexico...
I was saying the same thing! I’m Puerto Rican And we just mix everything together and throw it in the pan without heating the milk first
Same tips from the Philippines :)
@@paulinarittscher215 I'm Brazilian :)
u can also skip water for the caramel n just shake/move around the pan. my mom does it like that(cuban) n it doesnt caramelize. just dont put any utensil in it
Thomas Joseph is the reason why I subscribed to this channel. Love the way he explains things!
Thomas Joseph is the best teacher and every recipe I try from him turns out wonderfully! Thank you so much for your talent and information.
Followed all the techniques and have great success!! Thank you!! Love how you explained the why behind the how of every recipe.
Love your pots and pans and your recipes. Thank you for sharing them.❤️
Thank you Thomas been making flan crème brûlée and pot au crème for many years and I adore you for your flan recipes so simple and perfect outcome 🙏🙏🙏
I LOVE HOW HE EXPLAINS EVERYTHING!
This is gorgeous....just loved ❤ it. Love the way you explained the whole process!
This video has reminded me of my mother making flans in Santander 50 years ago, although she was not so cautious preparing the caramel. love this video.
You must have a very beautiful mother. 🤣 😉
I love you Thomas, I just do. Thank you for existing! ❤️
Thomas you are the best! Keep up the detailed instructions! You have inspired me to create my own personal flan in just 5 minutes. As always thanks!
I made this yesterday! Tried it just now.... it’s by far the best I’ve made!👍 Thanks for the recipe and video.
Thank you for your wonderful recipe! I made this and it was delicious...came out just perfect!👍
Thanks for the tips Joseph! Always love watching your vids, I learn a lot from you!
Thanks for this tip. I always have difficulty making the caramel. But now I’m confident I won’t have a problem doing it anymore. Thanks! Will try your recipe for the flan, it looks so silky smooth.
I love watching you cook, thank you for this recipe
I made this flan for my son-in-law's birthday dinner last night. It was the best flan I've ever made. I followed the recipe and steps in doing it and it turned out exactly as what shows in the video (I reduced the quantity of ingredients to 3/5 and used a smaller pan). I've learned so much from Thomas' detail explanation. I will not use other recipes in making flan in the future.
Can u mention the quantity of ingredients u made...
Thomas, thank you... I made the flans multiple times for parties since it’s fast and easy. They love it .... so so good.
Thomas you are a wizard and a delight to see and hear. Shall follow your instructions and make this. God bless you
Thank you Thomas for providing so many excellent technical details - I was able to make your flan recipe perfectly, and later adapt it to create a smaller chocolate flan recipe made in my instant pot! This was definitely the master class on flan!! Bravo !!
Please shoe us how to make Flan with Instant Pot methods. Thanks
It's my favorite..My mother made this for me when I was a kid
Dear Thomas
Your recipes are good and the you way explain is great. Thank you.
This the recipe that I’ve been looking for, just whole milk, eggs and regular white sugar. no condensed milk no evaporated milk. I would add a little bit grated lemon peels to the caramel sauce. So happy I found this!
Absoloutly love and appreciate all the details given with the recipe.. you're the best ♥️
Thomas, you should have your own channel. You are a great chef teacher. I speak spanish, but understand a little bit of english and your pronunciation is so clear. Excellent flan recipe 👍
I saw many other recipes for flan, and you are the best. I like the fact that you don't use a blender. Thank you so much for sharing.
It certainly looks yummy! Love the way you explain it Thomas Joseph I will prepare one tomorrow!
I love the way he kindergarten the explanation on everything, i learn something new here and there.
I have this wobbly Flan pun I'm working on... Don't worry, its almost set!
I have a better pun but I don't wanna flant it.
😆😆
that pun was so awful...i loved it.
Cute
I'm a flan of this
You are a GREAT Teacher. Why? Because you are very specific about WHAT TO DO and WHAT NOT TO DO. I now have the confidence to make this fabulous dish. Thank you!!
A great recipe to spend time during this times, thank you and great luck to all from Costa Rica.
Hi Thomas thanks for sharing your recipe I tried it today and it was so easy and tasted grrrreat, much better than anyone of those high end restaurants have to offer, thank you again, be safe ❤👍🍮
As French, flan is one of the easiest recipes to make.
Your explanations are very clear and perfect.
In the phils, we call this leche flan. He explained it well. Though my mom would go for muscovado or brown sugar for that rich caramel taste and color rather than white sugar.
And we mostly use only egg yolks instead of whole egg. The goal is for it not to be pudding-ish when you include egg white. - Philippines
However I just watched a 4:30 video with no talking that showed exact same process. Turned out beautifully.
Thanks Tom I love your presentation of your tutorial very clean thank you.
Love it ! Wanted to cook this soon! Stay safe Godbless uou and your family! Thank you for sharing your recipe...
This is the best caramel making version for me. I use quality pot with cover,heating at medium heat. Method I follow exactly as shown in the video. Had made twice already, a very successful method in cooking caramel.
Thomas, you are great explaining this recipe!👩🏻🍳
Thank you very much!
It looks awesome! 👏🏻👏🏻👏🏻
I am from Argentina, you know how delicious is serving this flan with dulce de leche?
May be you tried it already!
Have a nice week!😘😘😘
You are very good at explaining things! Thank you! 😊
It's my favorite! I love watching you cook, wanted to cook this soon..
This is fantastic! I'm gonna try this. Thanks for the recipe
Every time: Perfection!😋
Thank you for the recipe. It's delicious and perfect.
I love your instructions, you made it look simple
My very first time to make the perfect caramel!😍 thank you for sharing these tips🥰
maybe if you are a math teacher, I would love math. The way you explain everything is so so clear.
Your techniques are so simple, I can't promise that I won't "strangle the proteins". Thanks for your demonstrations.!
Amazing explanations. Very generous on sharing kitchen tips for this recipe. Kudos! ❤️💯
You can also strain the mixture to get out any eggs that weren’t mixed in properly. Makes for a very smooth texture.
I made for my parents and my siblings and everyone liked it, thank you so much for the recipe. 💜
Everyone should give it a try it’s really delicious
@Thomas Josef I like how you describe details ..just wow!
Very nice! Love it. Thanks so much for your sharing this video.
Perfect looking flan
I been looking for a flan recipe just like this one because I am lactose intolerant. And I can make it with lactose free milk, instead of whole milk, condensed milk and evaporated milk. Thank you for the delicious recipe.
SO many recipes omit the “wet” detail of the caramel. You had me in the first minute. Nice job!
Thank you so much for sharing , This recipe is exactly im looking for, im gonna try this tomorrow.
Thank you for this Thomas, my trust in your recipes is complete. This is my favourite dessert, but I’ve always been scared to do it myself.
Thank you Thomas. This was an awesome video. I loved the wet caramel technique.
Absolutely super! An excellent video, clearly explained, superb presentation and of course, a wonderful flan!!
Perfect flan! Thank you for sharing the recipe and tricks! 👌🤗🤗
Thank you so much for the boiling note which makes the flan granulated, no body ever said that and I've always been wondering why it happens sometimes. Some said it's about adding more yolks to make it creamier, but never that the boiling of the milk is the real problem. Thank you so much.
I could eat the whole thing too. I love flan with all that bitter sweet caramel. Nice recipe !
Another great video Mr. Thomas Joseph. That looked amazing. 👀😁🍮Keep the videos coming.
Love the tips on the Carmel. I have made for years and has always come out but never thought about the lid, that is a great tip!
MAAAN!! THIS IS THE PERFECT RECIPE FOR FLAN! Actually here in the Philippines we call it 'Leche Flan', so my wife and I tried to do this dessert before and we failed. now I think we will have a more "textured" output of this, thanks so much for this!
Be sure to make enough caramel so that you also coat the sides of the pan. Doing this means you don’t need to loosen it with a knife. It releases from the pan a lot easier.
how about enough to cover the bottom
Thanx for the tip of placing the pan on a particular level in the oven. I was always confused about it. Has helped me in a big way. Can't wait to try and relish this beautiful dish. Thanx once again.
the best part of this video.. are the tips and that's really what i need. thanks again
I don’t know who’s more delicious, the dessert or the chef 🤤🤤🤤
This is called Leche Flan in the Philippines! Love it!!!
You always make it look so easy!
Wonderful tips to avoid problems. Thank you.
*The entire world:* "CORONAVIRUS!!!"
*Thomas Joseph:* "But this flan, tho ..."
The entire world: "And that cute guy in the denim apron just..."
Here in the Philippines we use condesed and evaporated milk in the custard and just mix everything. We dont heat it up.We sometimes use calamansi for a hint of lime. We would strain,steam, cool and refrigerate.
What does he use that freaking pencil perched on his right ear for?
@@theenglishtongue1365 he uses it to poke people who ask why he's got a pencil behind his ear.
The English Tongue it’s the microphone.
We called that "leche flan" here in the Philippines. One of our best selling/favorite desserts. ❤️👍
Very well explained. You did a great job. Loved it. 👍
This is my favorite version ever. Can’t wait to make this 🍮 thanks 😊
This version of flan convinced me to actually make a flan :'D
*My FAV dessert.* ♥️
My mom doesn't heat the milk... _all the ingredients get whisked together cold in a bowl..._ (one less step with no tempering!).. and she does substitute a cup of heavy cream. The result is *DECADENT perfection.* ♥️
Flan MUST be eaten with a huge dollop of Dulce de Leche Repostero! Love your recipe
Excellent cooking tips. I will definitely try this
Very well explained - thank you for sharing
I like my grandmother's dry caramel. It has a deep flavor but not burnt. It's crystallized on the llanera but when the flan is cooked it comes off clean
Traditional leche flan dessert in the Philippines 🇵🇭 ❤️❤️❤️ all filipinos love this..
Great recipe. A very useful tip for checking when the flan is ready👍 thanks
Wonderful.This is the perfect recipe.Thank you.
Simple Flan:
Ingredients:
1can condensed milk 300ml
1can evaporated milk 300’ml
8 eggs(5yolks,3whole)
1tsp Vanilla extract
White sugar
Water
Foil wrap
Procedure:
1. Heat sugar and water until caramelised, put it in your pan/mold. Let cool.
2. Mix condensed milk, evap, eggs & vanilla extract.
3. Pour mixture into pan/mold.
4. Cover pan/mold with foil on top, curl the side of the foil onto the pan/mold so it’s sealed tight.
5. Place it on your steamer.
6. Cook for 30-40mins.
7. Refrigerate. Done! Yum!
BINGO
I make it similar, only 3 whole eggs, in the oven, perfect every time.
The color of his flan. 🤢
Every country that was colonized by spain has its own version of flan.
Very true! I'm Filipino and my grandma makes a leche flan using condensed milk, and it so delicious and dense! When I moved stateside, I was very surprised to find out it was a common dish.
Brazil wasnt and we have our version. France does too. I dont think it has anything to do with Spain
In a Brazil we make it with condensed milk. We weren’t colonized by Spain though. Idk what I’m watching but it’s blasphemy 😂
Same with us Vietnamese! We weren’t colonized by Spain
electric flan
Excellent recipe and easy to follow. Thanks
Oh my God! It looks absolutely delicious 😋
letche plan,every filipinos have during birthdays or any celebrations.😋😋😋
LECHE FLAN po.
wet caramel sometimes remains solid at the bottom of the pan so I prefer dry caramel for flan.
Whether you use the wet or dry method (caramel a sec) to start the caramel, the resultant caramel is *exactly* the same.
I make clans regularly and the wet caramel works just fine for this, you’ll get plenty of sauce either way
In my experience dry caramel is a bit different from wet whent it comes to consistency
Hi! I'd just seen your video this morning and Id tried it... and it's sooo delicious... Thank you for sharing your recipe...Till your next video I'll continue following you... Keep it up and God bless you always...
Thanks for the share.. I followed the recepie to the t and it was perfect. Just added a touch of nutmeg !
Do not worry about the crystallization of the sugar when you make a flan. It because eventhough yours kindda grainy but when you actually put the batter and let it set.. The sugar granules will dissolve.
Filipino Grandmas: *no need to watch that, ihave my own way*
Perfect explaination, just WOW
The edge of the flan is so smooth and perfect!!! How is that possible??!!!