I ALWAYS measure my vanilla carefully 😂. My mom misread a recipe one time as being a "heaping tablespoon of vanilla" and ever since then that's what we always did! Just pour that stuff in!!
I grew up watching PBS cooking shows in the 80's, Food Network from the 90's and forward, so many TH-cam chefs, but there has never been anyone near as passionate about cooking as Chef Jean-Pierre. You can see that look of a kid in the candy store in his eyes when he takes a bite. The meatloaf recipe is absolutely amazing, best I've ever had. A shame I couldn't attend his class in person. Oh well, next best thing is this.
Hi Chef Jean Pierre, i just wanted to say I had a dinner party a few weeks ago for four of our friends, 2 couples, and i used recipes that were yours. I started off with French Onion Soup which i`ve made several times and it was amazing. Then i made 3 individual Beef Wellingtons for us Lads and the Ladies i made Salmon En Croute, they all raved over their food, finally i made your Chocolate Souffle which i made on the spot from scratch while they all had drinks, never made them before and they came out perfect, i couldn`t believe i`de successfully made Souffle`s. I followed your recipe`s to the letter and each one came out perfect, a testament not only to your recipe`s but also the way you communicate the methodology and techniques because if a 54 year old Kitchen Fitter can cook like a professional Chef, any one can. Thank you so much Chef for all you do for us mere spatula wielding Mortals. Glen, UK West Midlands.
This is the kind of chef a young cook should want to work under. A great chef is a great teacher as well. He leaves some great nuggets of theory in his videos that I love.
I made cream puffs as a wee child and invited the whole church over for cream puffs with homemade whipped cream from our cow and coffee. Thank god for the women that allowed me to cook as a child. Nice job chef.
Thank you Chef. I love watching your creations in the kitchen. You inspire us to be better cooks. I'm not a chef just a grandmother that loves cooking for her family. ❤
I always thought that I was a 1/2 decent home cook, but Chef JP has taught me so much. I love watching him at work even if I have no intention of making the recipe. His enthusiasm and humour just lifts my spirits and cheers me up. I have recommended this channel, not only for learning how to be a better cook, but to improve low mood and lift depression. Your joie de vivre shines through in your cooking chef and helps people in more ways than you can know ~ thank you.
It's not just the prep, or the technique, but the amount of info that Chef gives while he is cooking is what makes this a wonderful channel to watch. Not to mention entertaining as well.
I love the idea of a garnish video. Any and every one you can think to include. I think we would all appreciate more ways to make our dishes look as beautiful as they taste!
Maybe some short videos specifically for these garnishes? Like the shorts they already made for croutons, bacon bits, prosciutto chips and parmesan wafers. That format seems very well suited for showcasing garnishes.
I love that Chef JP also gives theory behind the concept! I’ve watched many chefs in my 60+ years but I’ve never learned this much! Absolutely love your channel, recipes and wonderful stories! Thank you Chef and Jack for fabulous filming! You both are terrific. 🥰🥰
Pot de Creme was one of the first recipes I made when i was living in the Dorms in the Air Force in my early 20's way back in the late 80's / early 90's. I used the Southern Living Microwave Cookbook to start off my cooking adventures and these were VERY good. Egg yolks, cream, chocolate, and YES all in the Microwave oven! That's dorm life! I was very popular back then as I was the only person in the dorms who knew how to cook. That was my first cookbook and I still have it to this day. Chef Jean-Pierre is simply the latest chapter in my culinary adventures.
One of my all time favourite Desserts - I actually keep them in the fridge over a day with a double Expresso on the side. The Expresso goes in the Cream Rosette - I learned that from my Grandma. Thanks for doing this
Hey Chef J-P. I've watched and followed chefs since food network was a thing about 15yrs ago. I can confidently say that your recipes are the best, they never disappoint. It's winter here and I'm going through your soup and stew recipes. I just wanted to say thanks Chef J-P and Jack.
Thank you, Chef, a million times over. Your videos have inspired me to start cooking with a success rate I never thought possible for myself. And those twice baked potatoes of yours.......Amazing!!!! I look forward to all of your incredible delicious recipes in these fun filled videos. Thanks so very much, Chef Jean-Pierre.
You are amazing, Chef!!! Thank you! That's a really easy dessert!!! I'll do it very soon!!! p.s. C'mon guys... let's join the exclusive, members-only community! The Chef deserves it!!!
I just got everything ready to make limoncello tiramisu this weekend and you drop this chocolate dream on us. You know where this is going? Yep. On my must-make list.
I agree with your comment on weighing powdered ingredients. I always measure powdered ingredients by weight, especially flour. This is especially critical in baking.
I see your passionate and enthusiasm in food is so alive 😍 this is how I get when I cook. It's really awesome to see someone else with this keep it up keep cooking. 😊 Love it You have taught me some techniques.
Ah, you took my suggestion. Thank you so much. I’m thrilled. I wanted to recreate a lavender pot de creme and this helps me greatly. I’m not a great dessert chef at all. Thank you again.
I’m so happy every Thursday knowing a new recipe is coming up. I’m even happier on potato Monday 😊. I would love to see all different ways to make Beurre Monte’ sauces.
Chef, the recipes you share with us are delicious and you make them look easy and practical. I appreciate the nice way you explain to us and the reality of what happens in the kitchen, where not everything is perfect 🤩, we watch all your videos. Thank you. 
This couldn’t have come at a better time. I have family coming from Alaska and I’m making a smoked prime rib with demi glacé and au jus. Just needed a dessert idea.
I love pot de creme and think I only made it once many years ago but didn't remember how. Now I know the correct way. I now have my granddaughter watching your channel and we are planning a get together to start cooking the Chef J.P. way! She told me that she just started watching this video and that "It looks so good! I hope she subscribed to the channel.😍
Omigosh Chef! That dessert looks amazing! I have to make this and impress my guests! 😁. BTW, your facial expressions when taking a taste crack me up! 🤣💗
Thank you chef for the links to the other recipes. I, too, wish weights were in grams - from an Irishwoman living in France. (I was brought up with pounds, ounces, °F, met metric weights, °C in the late 1970s for cooking, found them more logical straight away.)
Great to see you! You’re my one stop chef now. I’ve learned a lot and perfected some of my old recipes and my family is blown away! I’ll have to try this soon since I don’t make dessert often. Thanks Chef!
Always happy to see you, Chef JP (and the invisible Jack)! Even though I am an American, I convert my recipes to grams (it IS much easier), so if you want to do that for us we would be grateful! Happiest weekend!
Enjoy enjoy enjoy and his teachings tips and tricks are awesome!! Chef wondering if you cou!d show how to make Brucetta with tomato and basil! Tomato season is coming. And maybe a mushroom bruchetti!!plz and thank you
This recipe is so old school. I love it. This is how we made them back when I was in college. I love them too, Chef. I’m not sure why I don’t make them more often. So delicious. Thanks, Chef.
I enjoy this channel very much, and Chef JP is amazing. I learned how to make “MY” pots de creme from Renowned Restauranteur Thomas Keller years ago. No cocoa powder, but more chocolate (195 grams 74% dark for 4 pots: 4 ounces each). Also, instead of baking the custard the oven, i cook it on the stove to 85 celsius, stirring constantly and being careful not to curdle the egg mixture. Seems much easier, less time consuming, and the end result is AMAZING. Not knocking you chef (God forbid) but that is how I make “my” pots de creme.
![โรงเรียนห้ามรัก โดนจับได้ตาย...!! [เอิร์นไดเม่]](http://i.ytimg.com/vi/4u02Sbr556Q/mqdefault.jpg)
"It's so easy, a child could do it!" Because Chef Jean-Pierre is still a child at heart. Mamma Mia!
Whenever I get a notification that there is a new Chef Jean-Pierre upload, I do the thing with the hands and fingers that Chef does.
Ha! Love it
I ALWAYS measure my vanilla carefully 😂. My mom misread a recipe one time as being a "heaping tablespoon of vanilla" and ever since then that's what we always did! Just pour that stuff in!!
Yea!!❤
I only allow notifications fromJean Pierre's channel! I am a better cook because of him.
🤗🤗🤗😁✝️🇺🇸
After watching this show for awhile, I have come to the conclusion that Jack has the best job ever.
And his boss is A-MAZING!!!
For sure!
Agreed
Perfection ooh la la
Thank you Jack. 👍🏼
I grew up watching PBS cooking shows in the 80's, Food Network from the 90's and forward, so many TH-cam chefs, but there has never been anyone near as passionate about cooking as Chef Jean-Pierre. You can see that look of a kid in the candy store in his eyes when he takes a bite. The meatloaf recipe is absolutely amazing, best I've ever had. A shame I couldn't attend his class in person. Oh well, next best thing is this.
Hi Chef Jean Pierre, i just wanted to say I had a dinner party a few weeks ago for four of our friends, 2 couples, and i used recipes that were yours. I started off with French Onion Soup which i`ve made several times and it was amazing. Then i made 3 individual Beef Wellingtons for us Lads and the Ladies i made Salmon En Croute, they all raved over their food, finally i made your Chocolate Souffle which i made on the spot from scratch while they all had drinks, never made them before and they came out perfect, i couldn`t believe i`de successfully made Souffle`s. I followed your recipe`s to the letter and each one came out perfect, a testament not only to your recipe`s but also the way you communicate the methodology and techniques because if a 54 year old Kitchen Fitter can cook like a professional Chef, any one can. Thank you so much Chef for all you do for us mere spatula wielding Mortals. Glen, UK West Midlands.
Nice comment thank you! YOU are the reason why I do this channel Godspeed! 🙏❤️
This is one of the best comments I've seen on this channel! What lucky friends you have!
This is the kind of chef a young cook should want to work under. A great chef is a great teacher as well. He leaves some great nuggets of theory in his videos that I love.
"oops, that's it" once=serious
"oops, that's it" twice=hilarious
Chef is the perfect combination of teacher and comedian! 😊❤
I made cream puffs as a wee child and invited the whole church over for cream puffs with homemade whipped cream from our cow and coffee.
Thank god for the women that allowed me to cook as a child.
Nice job chef.
I can't help but have a big smile on my face every time he has a video post.
Thank you Chef. I love watching your creations in the kitchen. You inspire us to be better cooks. I'm not a chef just a grandmother that loves cooking for her family. ❤
❤️🙏
I always thought that I was a 1/2 decent home cook, but Chef JP has taught me so much. I love watching him at work even if I have no intention of making the recipe. His enthusiasm and humour just lifts my spirits and cheers me up.
I have recommended this channel, not only for learning how to be a better cook, but to improve low mood and lift depression.
Your joie de vivre shines through in your cooking chef and helps people in more ways than you can know ~ thank you.
It's not just the prep, or the technique, but the amount of info that Chef gives while he is cooking is what makes this a wonderful channel to watch. Not to mention entertaining as well.
I love the idea of a garnish video. Any and every one you can think to include. I think we would all appreciate more ways to make our dishes look as beautiful as they taste!
Maybe some short videos specifically for these garnishes? Like the shorts they already made for croutons, bacon bits, prosciutto chips and parmesan wafers.
That format seems very well suited for showcasing garnishes.
Oooooh, garnishing and plating! He is such a great teacher!
I cannot express how deeply I appreciate your teaching. This is very high level learning you are giving FREELY❤️❤️❤️❤️❤️❤️❤️❤️
Always give us the details, including the candied orange peels.
If anyone says they don't like CJP...
Something is seriously wrong with that person.
This cat is so easy to love, and respect. Thank you Chef‼️💫🤘
🙏🙏🙏👍❤️
I love that Chef JP also gives theory behind the concept! I’ve watched many chefs in my 60+ years but I’ve never learned this much! Absolutely love your channel, recipes and wonderful stories! Thank you Chef and Jack for fabulous filming! You both are terrific. 🥰🥰
I crackup every time he says “measure carefully “ thank you JP YOUR A PLEASURE
These videos give me positive vibes
I was just alerted on my cell phone that the Chef is on the air! Love being a subscriber. I know I'll be smiling today.
Candied Orange peel?? By Chef Jean-Pierre???? YES, PLEASE!! ❤❤❤
Pot de Creme was one of the first recipes I made when i was living in the Dorms in the Air Force in my early 20's way back in the late 80's / early 90's. I used the Southern Living Microwave Cookbook to start off my cooking adventures and these were VERY good. Egg yolks, cream, chocolate, and YES all in the Microwave oven! That's dorm life!
I was very popular back then as I was the only person in the dorms who knew how to cook. That was my first cookbook and I still have it to this day. Chef Jean-Pierre is simply the latest chapter in my culinary adventures.
Chef Jean-Pierre taught me how to accurately measure my ingredients, that said, I'm drooling over this recipe right now...4 Paws up!
Lovely man. And Jack gets to eat the best food on Earth. Well done fellas
When your that excited about a recipe it must be amazing. Will try for sure! Cheers.
Yes Chef, please show us how to make the orange rind decoration. I’d love to see a whole episode on making beautiful decorations.
I’m not big on deserts, but I always enjoy watching Chef JP, learning new techniques, and just enjoying his videos in general. 👍🏼👍🏼
One of my all time favourite Desserts - I actually keep them in the fridge over a day with a double Expresso on the side. The Expresso goes in the Cream Rosette - I learned that from my Grandma. Thanks for doing this
You are luckiest chef in the world! Something new all the time! Legendary Chef! ❤️
Chocolate makes life worth living ! ❤
I could just watch the intro to chef's videos on repeat.
Bring back memories, I saved the recipe for when I get the ingredients. Thanks 😊
I'm so going to make this for my son's birthday!! Looks delicious!!
Hey Chef J-P. I've watched and followed chefs since food network was a thing about 15yrs ago. I can confidently say that your recipes are the best, they never disappoint. It's winter here and I'm going through your soup and stew recipes.
I just wanted to say thanks Chef J-P and Jack.
Wow, thanks 🙏 ❤️
Orange and chocolate..mmm mmm mmm! Its my favorite flavor combination!
My husband loves chocolate, and I need something easy for guest. Thank you sir
Thank you, Chef, a million times over.
Your videos have inspired me to start cooking with a success rate I never thought possible for myself.
And those twice baked potatoes of yours.......Amazing!!!!
I look forward to all of your incredible delicious recipes in these fun filled videos.
Thanks so very much, Chef Jean-Pierre.
I'm 6 minutes late! What a lovely way to cheer up a cold day! Watch my favourite you tuber.
Thanks! I was on a road trip from Oregon to Maine and back, so I missed this episode. May have to try this one....
You are amazing, Chef!!! Thank you! That's a really easy dessert!!! I'll do it very soon!!!
p.s. C'mon guys... let's join the exclusive, members-only community! The Chef deserves it!!!
As usual, looks delicious.
I just got everything ready to make limoncello tiramisu this weekend and you drop this chocolate dream on us.
You know where this is going? Yep. On my must-make list.
I agree with your comment on weighing powdered ingredients. I always measure powdered ingredients by weight, especially flour. This is especially critical in baking.
I put orange zest in my salted caramel. It is AMAZING.
Nice!!!
I'm going to have to go shopping, because I will make this tonight!
I see your passionate and enthusiasm in food is so alive 😍 this is how I get when I cook. It's really awesome to see someone else with this keep it up keep cooking. 😊 Love it
You have taught me some techniques.
Legend. Perfect personality. Absolutely love this man. God bless you and the entire crew.
Double yum yum yum.
This is certainly easy! Even easier than the chocolate truffle maybe.
Great recipe. I like his W. C. Fields impersonation, hands, fingers expressions. They even resemble one another 😅.
Ah, you took my suggestion. Thank you so much. I’m thrilled. I wanted to recreate a lavender pot de creme and this helps me greatly. I’m not a great dessert chef at all. Thank you again.
BTW, I am going to make your chocolate ones first. I love chocolate.
Chocolate, Chocolate, Chocolate, we love chocolate. Thanks Chef
I’m so happy every Thursday knowing a new recipe is coming up. I’m even happier on potato Monday 😊. I would love to see all different ways to make Beurre Monte’ sauces.
First time I ever had Pot De Creme was in Normandy France. Absolutely blew my mind. I'll make this one and try to duplicate the sensation.
Chef, the recipes you share with us are delicious and you make them look easy and practical. I appreciate the nice way you explain to us and the reality of what happens in the kitchen, where not everything is perfect 🤩, we watch all your videos. Thank you.

🙏❤️
Dark Chocolate, White Chocolate, with orange zest and whipped cream can’t wait to try, thank you chef.
Chocolate & orange?!?!!! My favorite combination. Can’t wait to try it… if a chef comes along to make it for me- even better! Or a child…😆
This couldn’t have come at a better time. I have family coming from Alaska and I’m making a smoked prime rib with demi glacé and au jus. Just needed a dessert idea.
JEAN PIERRRRRE!!! WOOOOOO!!!!
I love pot de creme and think I only made it once many years ago but didn't remember how. Now I know the correct way. I now have my granddaughter watching your channel and we are planning a get together to start cooking the Chef J.P. way! She told me that she just started watching this video and that "It looks so good! I hope she subscribed to the channel.😍
best chef in the world i love him
I recently made a salted caramel _pot de creme._ Outstanding!
Omigosh Chef! That dessert looks amazing! I have to make this and impress my guests! 😁. BTW, your facial expressions when taking a taste crack me up! 🤣💗
WOW!!! I just found my recipe for Christmas dessert! (And several times between now and then!)😛😛😛
I love all your dessert recipes! Super easy and delicioussss 😋
Glad you like them! 😊👍
Yummy!! Very excited to try this! This was my favorite when we were in France!! Thank you Chef JP!
Trimmed a basil plant
The fragrance in my hands
New plan for dinner
Thank you chef for the links to the other recipes. I, too, wish weights were in grams - from an Irishwoman living in France. (I was brought up with pounds, ounces, °F, met metric weights, °C in the late 1970s for cooking, found them more logical straight away.)
Great to see you! You’re my one stop chef now. I’ve learned a lot and perfected some of my old recipes and my family is blown away! I’ll have to try this soon since I don’t make dessert often. Thanks Chef!
This was really good we just left out the liquor and the orange amazing!
Yum yum!
The "post credit" scene isn't a thing I thought I needed, but I'm here for them 😂🎉❤
I absolutely love them!
The man the legend 🙏🏻🙏🏻 gave me the urge to learn to cook many meals and happy people I have cooked for with your recipes 🫶🏼🫶🏼
C'est magnifique, chef! Merci pour l'instruction simple et le dessert élégant!
Effectivement Chef Jean-Pierre a toujours des bonnes recettes à nous partager!
I weigh everything and “measure” carefully when it comes to flavourings. Gram weights are appreciated and, yes Chef Jean Pierre, more accurate!
What a gig Jack has🙂…eating these great creations…
Interested in the orange garnish
The complete recipe is in this recipe as well: chefjeanpierre.com/recipes/dessert/chocolate-custard-pot-de-creme/
@@ChefJeanPierre thank you Chef!
Can't wait to make some of that Chef. I just love the endings to all your videos...it's like waiting for the bloopers. You are so easy to Love.
Chef, you always make my day! Can you do a short on that orange rind recipe?
Always happy to see you, Chef JP (and the invisible Jack)! Even though I am an American, I convert my recipes to grams (it IS much easier), so if you want to do that for us we would be grateful! Happiest weekend!
Chef - you’re truly gifted. You inspire me. God bless. 🙏🏼
My French Canadian ex MIL used to make this on holidays. God it was SOOOO GOOD.
Oh my!! No matter what you make, you always make my day! ❤ 😊
“No whisk! No bubble! You don’t want to make any bubbles! Bubbles are no good!” God, how I love this man!
Enjoy enjoy enjoy and his teachings tips and tricks are awesome!! Chef wondering if you cou!d show how to make Brucetta with tomato and basil! Tomato season is coming. And maybe a mushroom bruchetti!!plz and thank you
I can't wait to make this! Your bread recipe was amazing!
Jack sure is lucky to be able to taste all of that stuff!!
Masterclass, chef...
I'm keen to prepare a casserole of it.
When I see you surrounded by luscious ingredients, there is no doubt of your love of pleasures! Amazing, chef! Good morning🍽
looks wonderful and so easy as you always say its no rocket science just cooking :)
Oui Chef vive le beurre et le système métrique!!!❤️
Looks delicious, Chef!
Another home run Chef! I am gonna give this a try! 😍
OMG, chocolate and orange. Smooth and sweet. I am lost in the beauty of this dessert. Thank you.
This recipe is so old school. I love it. This is how we made them back when I was in college. I love them too, Chef. I’m not sure why I don’t make them more often. So delicious. Thanks, Chef.
I enjoy this channel very much, and Chef JP is amazing. I learned how to make “MY” pots de creme from Renowned Restauranteur Thomas Keller years ago. No cocoa powder, but more chocolate (195 grams 74% dark for 4 pots: 4 ounces each). Also, instead of baking the custard the oven, i cook it on the stove to 85 celsius, stirring constantly and being careful not to curdle the egg mixture. Seems much easier, less time consuming, and the end result is AMAZING. Not knocking you chef (God forbid) but that is how I make “my” pots de creme.
Thank you, Chef Jean-Pierre! So much enjoyment watching your channel.
Do artichokes next please!
This dessert makes my life gleeful thanks chef jp for this video talk keep it coming chef !!!❤❤❤
Triple yum yum yum.