Best Technique for Classic Flan - Kitchen Conundrums with Thomas Joseph
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- เผยแพร่เมื่อ 20 พ.ย. 2024
- 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
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
I love the science part more than the recipes.
If you appreciate the how and why of a recipe, like this, then watch Kenji Lopez-Alt, the master of the technique
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
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.
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!
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 the reason why I subscribed to this channel. Love the way he explains things!
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...
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.
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. 🤣 😉
Thomas Joseph is exactly what I need during this corona lockdown
Same lmao
U r bat
Yes me to
I understand you very well
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 🙏🙏🙏
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.
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.
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 👍
You can also strain the mixture to get out any eggs that weren’t mixed in properly. Makes for a very smooth texture.
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. 🤢
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!
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.
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.
This is called Leche Flan in the Philippines! Love it!!!
I wish I started to follow you first. All the troubles you mentioned about dry Carmel making, I hit everyone! Thank you for a better teaching video!
I LOVE HOW HE EXPLAINS EVERYTHING!
maybe if you are a math teacher, I would love math. The way you explain everything is so so clear.
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
The edge of the flan is so smooth and perfect!!! How is that possible??!!!
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
I make my Mexican style flan with 1 Can of condensed milk (lechera) 1 Can of evaporated milk (carnation) , 3-4 eggs depending how you like and a tsp of vanilla and blend all together and for the caramel I used 3/4 to 1 cup of sugar depending of size of mold and cook till it gets amberish brown and pour on mold ( I usually doble the recipe so the flan is taller and bake in a water bath half way depending on your mold) try it it’s so easy and it taste amazing😊
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!!
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!😘😘😘
Thomas, thank you... I made the flans multiple times for parties since it’s fast and easy. They love it .... so so good.
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 ❤👍🍮
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.
I made this yesterday! Tried it just now.... it’s by far the best I’ve made!👍 Thanks for the recipe and video.
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
It's my favorite..My mother made this for me when I was a kid
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.
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
Thomas you are a wizard and a delight to see and hear. Shall follow your instructions and make this. God bless you
I love the way he kindergarten the explanation on everything, i learn something new here and there.
Dear Thomas
Your recipes are good and the you way explain is great. Thank you.
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 love flan. Here in Brazil, colonized by Portugal, flan or pudim as we call, is a pretty famous dessert. The basic recipe is using a can of condensed milk ( ours is sweet and thick. I don’t know if it is the same everywhere), 2 cans of whole milk (using the same can to measure it) and 4 eggs. Put everything in the blender for a minute or two. Will result in an airy/bubbly flan. Sometimes I let it rest for a long time after blending or mix it by hand starting with the eggs and alternating milk and condensed milk, if I want a smooth texture. Bake it like Joseph did. For a smooth texture you can also put less eggs and add more yolks. Caramel made straight in the pan, the one with a hole 😬
lol same
Much simpler: 1 can (395) g condensed milk, same amount of milk and 4 eggs. Rest is the same just be more generous with the caramelization.
Hey i'd really like to try your recipe - we just so happen to have a can of condensed milk lying in our cupboard! When you say same amount of milk, do you mean same amount of milk to condensed milk, or to what Thomas used in his video? Thanks!
Ko Yeung Yeung - equal parts of condensed milk to milk. This is the recipe I use when making flan.
Ko Yeung Yeung 1 can of condensed milk, 2 cans of milk, 3 eggs. Blend and put it in the pan coated with caramel. No need to heat the milk on a pan first
@@julieps79 what is weight of milk can?
Astro 395g
I definitely will try this recipe.
While adding a pinch of salt helps to bring out flavours when baking, a pinch of sugar makes the same when cooking. It is worth a try.
I could eat the whole thing too. I love flan with all that bitter sweet caramel. Nice recipe !
Soooo good .....the explanations are thr best.....I watched 11 videos till I stumbled upon ur video which provides a excellent explanation.
I love you Thomas, I just do. Thank you for existing! ❤️
Thanks for the share.. I followed the recepie to the t and it was perfect. Just added a touch of nutmeg !
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
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!
We called that "leche flan" here in the Philippines. One of our best selling/favorite desserts. ❤️👍
Your techniques are so simple, I can't promise that I won't "strangle the proteins". Thanks for your demonstrations.!
Followed all the techniques and have great success!! Thank you!! Love how you explained the why behind the how of every recipe.
You make the "best" version!! l have seen most all of them. "Thank - you!!"
YOU are THE "best!!"
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.
In México, at least in my house, my mom puts the sugar straight in the mold where she's going río bake it, and she melts it there and she uses a lot more and when it is hot and liquid she moves it all around the bottom and the round edge of it. So when she unmolds it, it's super juicy..... and with all due respect, my mom just blends everything in the blender and then straight to the mold, delicious
I don’t know who’s more delicious, the dessert or the chef 🤤🤤🤤
I’ve made it twice now, and it was perfect! I wouldn’t try any other recipe. Everything about it was amazing. Thank you so much!
Throw a few cinnamon sticks in the milk as you scald the milk... Works wonders.
Using your tea kettle to heat your water bath and pour directly into the roasting pan will save some time.
Miguel del Mazo no cinnamon
This recipe and your techniques helped me make the best flan of my life!🎉❤
Traditional leche flan dessert in the Philippines 🇵🇭 ❤️❤️❤️ all filipinos love this..
Outstanding video, I used this to improve my mom's flan recipe; my family also agrees it's delicious.
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.
Quick tip, watch the whole video first. Then go back and follow, this saved me a half hour of preheating the oven. Can't wait to see how ot turns out. I seen a comment a little to late about condensed milk, I am middle eastern and that is how most of my aunts make it.
Thank you for your wonderful recipe! I made this and it was delicious...came out just perfect!👍
Love Flan, in Latin America it's a traditional dessert and easy, you did a really good Job, they have many variations all good, and yours really nice too. 😁
My very first time to make the perfect caramel!😍 thank you for sharing these tips🥰
This is absolutely the best way to make the flan, especially the sugar part. By put the lid on to create steam to prevent crystals and no need to brush the sides works. I’m so thrilled, because this is a hit and miss for me in the past.
1 can of evaporated milk, 1 can of condensed milk, 8 egg yolks, sugar for caramel. Steam for 30-40min. That’s it.
this is how we make leche flan in philippines
I do 1 can of evaporated milk, 1 can of condensed milk, 3 eggs, 1 bar of cream cheese, 1 teaspoon of vanilla extract. Sugar for the caramel sauce. I find this too sweet but its how my sister likes me to make it.
This is better flan than the video... too much egg and you feel the flavor
I use same the recipe but instead of 8 yolks I use 4
Same recipe I use (and without putting heat to the custard before it goes into the oven)
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.
Absoloutly love and appreciate all the details given with the recipe.. you're the best ♥️
flan is my children's favorite. and i also love making it. i kind'a make my version.. i don't stop researching to make a better taste. and i'm happy i drop by your video... so i can have another idea.. thank you so much. God bless
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
First time watching your video.. Reason behind your huge followers is your precision 👍👍👍👍
I was ready to start this recipe until u said we need 10 eggs looool my mom would neveeerrr let me use 10 eggs for a lil dessert.
Mimi Massamba no need for 10 eggs. Use 1 can condensed milk, 2 cans of milk and 3 eggs. And no need to preheat the milk on the pan. Just mix everything on a blender and put it in the caramel coated pan
@@julieps79 when you say 3 eggs, do you mean 3 whole eggs? what about the yolk part? I'm trying to make this for something special.
Same I keep getting in trouble for using all our eggs and flour for baking!
you can use 6 egg yolks instead of 10 :)
@@julieps79 but, that would be a "Pudding" - "Flan" is different then "Pudding." it's like scone and biscutes. flan, creme brûlée ,and pudding are all different .
I still posses Kmart Martha stewart pans from the late 190s they are same quality as all clads 😃
Perfect looking flan
Exactly... That little bitterness of the caramel is the key to make it more delicious.. bcuz i tried multiple times, taste of each was different from each other according to strongness of the caramel... 😃
This is gorgeous....just loved ❤ it. Love the way you explained the whole process!
I made it following your instructions and recipe...and I also made something for my client. And she insist to add rose Mary water, cardamon and saferon in it...smells so good. I just don't know how it taste with the additional ingredients.
The flan that I made following your recipe tastes a lot better on the second night. 😄 can you make something using wheat flour?
letche plan,every filipinos have during birthdays or any celebrations.😋😋😋
LECHE FLAN po.
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...
In Brazil, we make it with condensed milk. It's called Pudim de Leite (milk pudding)
those in brazil who use condesed milk are sugar freak.i use it with pure milk..and non sugar..only the caramel....eggs and milk
Awesome video i learned about 5 years ago and not ive made five difff fLavored flans. Still have to master how to make flan de queso (creame cheese)
Love your pots and pans and your recipes. Thank you for sharing them.❤️
Wowowowow
The moment he removed the baking pan after the flip, I was in love 😻
Flan MUST be eaten with a huge dollop of Dulce de Leche Repostero! Love your recipe
Thank you. I just learned if you add a squeeze of lemon juice to the sugar before you start heating, it will be perfect and never chrystelize.
You mentioned making it coffee flavored. How is that done? I’m thinking instant coffee. Does that work?
SO many recipes omit the “wet” detail of the caramel. You had me in the first minute. Nice job!
I'm a professional pastry chef that flan is perfect omg that's the texture of flan
Wow! So much science in that caramel. Your explanation is really helpful. I always mess up caramel.
I love watching you cook, thank you for this recipe
In the Filipino culture, flan is a major dessert for special occasion from the Spanish influence during colonization. I am watching you make it using the same techniques and the same size pan. There are a few things different we use. We use a can of evaporated milk (fresh milk is not randomly available in the Philippines), a can of condensed milk, of course sugar and most of all 10 yolks and 2 whole eggs. Also, instead of adding vanillaor for flavoring or nice smell, we soak lime zest in the evaporated milk for an hour then we strain the milk. Same cooking procedure.
This is fantastic! I'm gonna try this. Thanks for the recipe
the best part of this video.. are the tips and that's really what i need. thanks again
*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.
@Thomas Josef I like how you describe details ..just wow!