Martha Stewart Makes Custard 3 Ways | Martha Bakes S2E5 "Custards"
ฝัง
- เผยแพร่เมื่อ 2 มิ.ย. 2024
- Custard has never been so tempting as with Martha's many variations. Join Martha as she shares her recipes for a classic crème brûlée, a cherry clafouti, and a sumptuous crème caramel.
#CrèmeBrûlée #Custard #CherryClafouti #Desserts #Recipes
0:00 Introduction
0:46 How to make Crème Brûlée
6:37 Cherry Clafouti Recipe
10:48 Creme Caramel
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on / marthastewart !
This episode originally aired as Martha Bakes Season 2 Episode 5.
Full Recipes:
Crème Brûlée - www.marthastewart.com/860835/c...
Cherry Clafouti - www.marthastewart.com/355532/c...
Crème Caramel - www.marthastewart.com/860836/c...
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Martha Stewart makes everything look like a million bucks and oh so delicious.
Her and Bare Foot Contessa, and Erin are my go to people for sweets.
And she makes it look so easy. I love to watch her and her voice is so soothing.
Best teacher...best cook in the world!
The first time my friends and I bought the cherry custard in France, it was cherry season. They hadn't pitted the cherries. Men and women with giant horses pulling wagons were harvesting cherries from ladders in magnificent trees flanking the road. We were taken to a chateau along that road in Alsace-Lorraine and served Kugelhopt. My uncle who helped me meet the cost of the trip with my savings, lost both legs in Alsace-Lorraine. The people of the village where it happened, treated him like a King when he returned.
I learn so much from Martha. That dry cloth/wet cloth bit was something I never even thought about. 💞💞
Martha you explain everything so well it makes me feel like I can make any of these elaborate desserts!
Martha I watch ur shows from my childhood and ur my inspiration for my bakings
martha stewart is a veritable badass, like Anthony Bourdain; bless him, was a badass, but I'd would bet good money that he would agree, you don't mess with the Martha!
I love it when Martha squeezes her lemon juice.
I’m truly loving this Martha Bakes series. I watch once for entertainment then again to make the recipe. Ive made at least one recipe out of each video. My only question is...who’s washing all the dishes Martha??? After each recipe I’ve made there’s at least a full load 7/8 ideas plus counter clean up.
Martha, you are the Queen of Domestic Engineering. I follow you. Always great and wise advice.
Omg i found my beloved mother's hand written recipe from the 70s. Very simple but yummy. Creme brulée is my FAVORITE OMG IT LOOKS DIVINE. 🍮 i love vanilla bean 😋
My favorite dessert of all desserts
Va Salut, stimata doamna,, Va admir, Va multumesc pentru tot ce faceti. Cu cele mai alese sentimente de pretuire. Svetlana, Chisinau, Moldova.
Wow mi mouth get watered 😋
I love this woman 😊❤️
Martha, thank you for these amazing tutorials. I adore custard and am looking forward to making all 3. 😊💚
Wonderful recipes; thank you🌞
Crème brûlée my favourite thank you so much for this wonderful easy recipe
Everything looks so good. I'm dying to try them all.
You are soo awesome
Keep going 💖
I love you and I love your Video's
I hope be like you💕💕.
love love custard 🥂 your eggs look magnificent .
I can't decide which one I want a piece from. They all look so good!
Yes to all. Martha is a custard Boss!
Everything looks wonderful Martha! Thank you so much for sharing! We love you!
Excellent, magnificent, beautiful and look so delicious, only Martha Stewart can do all that...
Lovely!!!!
Here in Brazil we do have a nation’s favorite called Milk Pudding wich Is pretty much similar to your Crème Caramel!
I love It!
Martha thank you for your amazing recipes ❤️🌹
I love creme brulee but it does not like me. The last time I had it, they served it with a ton of berries on the side. I saved them for last to enjoy the crackle and savor the custard.
I forgot what I came to TH-cam for. 😋
Amazing! Loving it!
YUM!!! Thanks for the share. Cheers!
Wow! Your oven is very clean.
I like the Creme Caramel.
All three looks delicious I love custard especially the ones you prepared for us love your explanation I will prepare some thanks for sharing my friend I will share with my friends and family 🙂
Martha, may I suggest after the custard has been put through the sieve, put the custard back in the refrigerator for 24 hours or more. The flavor will ripped and be full of flavor..........John Ellis, Aldie, Va
ugh i love this
will try tomorrow
Amo pudim de todas as formas😋
love you aunt martha❤️
Have made 5 times. Awesome thank you martha
Excellent!
Truly delicious
Tempting 😋
There’s no way Martha had her first creme brûlée “25 years ago”
I love you Martha Bakes….that’s her name right???
Yum!
No Cream of Tartar? It was my favorite desert to make when I was a kid, and I'm sure it included at least a pinch of CoT...
Can you use vanilla extract if you don’t have vanilla beans?
Yup, you can! Just one tbsp instead of the vanilla beans :)
Yes, absolutely! 😊
Do you have a short version.
Thanks.
Question Martha: Do you compost your eggs and veggie scarps?
Is there any other option for burning top layer sugar? I don’t have torch.
11:07 to 13:47 already showered on the video.
Mmmmmmm delicious 😋
Yum 😘
O yum!
😋😋😋
😍😍
❤️
heresy to pit cherries in a clafoutis ;)
We're such a litigious society it's unwise not to pit despite the diminished flavor.
😍😍😍😍
Creme caramel is a Mexican Recipe called “Flan”
That’s what I was thinking… thank you for confirming.
It originates from the Roman Empire. It’s popular in Mexico but it’s not originally from Mexico. Crème Caramel is also correct.
❤❤❤❤😊😊😊😊
❤❤❤❤❤❤I LOVE this BEAUTIFUL IRRESISTIBLE WOMAN HER KNOWLEDGE 🌺🥰🥰🌹🌹🌹🌹🍉❤️♥️🍄🧚💎A VERY HAPPY WOMANSDAY TO YOU. FROM ANOTHER WOMAN
Medicating oils
❤️🌹🌹🌹
That recipe is good I’m guessing it’s illegal!🤔
375 degrees????
I put my pan with the carmal, in a bowl of ice water & it turned it rock hard. No more sugar either. 😖😢
🙏💐❤
In the crème brûlée recipe Martha says she's using four cups of cream but each of her cream bottles is labeled 4 CUPS and she uses two bottles so I think she must be using eight cups of cream not four. But, the bottles don't look large enough to hold 4 cups. ???
Honestly, it looks like each bottle holds around 2 cups. And she had 2 bottles, so that would be 4 cups total like she said....
@@shirtdirtalert Did you read the info on the side of the cream bottle?
Hello! Yes, the recipe calls for 4 cups of cream! Links to the full recipes are listed in the description or you can visit this link: www.marthastewart.com/860835/creme-brulee
"Wow, ya gotta have two hundred dollars worth of equipment just ta get started!"
First 💗
She needs to recognize that is a “FLAN” and is a Mexican dessert, and is the staple of most Latin and South American countries.
The dessert originated in Europe before it ever came to Mexico/South America. It's called creme caramel just about everywhere else but the Americas.
@@kb8170 thank you for that info KB! I never knew that. 🙏🏽
@@palomarodriguez9463 No problem! I actually had to look it up myself because I always thought it was just called flan as well! 😂
@@kb8170 In France, what you call flan is indeed crème caramel. But we also have flan. What we call flan is thicker. It’s often with a crust. What the English will call Parisian flan.
Clafouti is originally from North African Arab countries
It’s from Limousin. en.m.wikipedia.org/wiki/Clafoutis
Is it weird that i think Martha Stewart is kinda hot?
She used to be a model, so not weird at all. 😂
@@kb8170 i didn't know she was a model
What is this 3 ways of making something? Is this her new schtick?
These are the original episodes (and titles) from the PBS classic, "Martha Bakes." 😊
I would NEVER want to boil the cream and milk.
I prefer Paula Dean over here. Just saying
The Portugese and Spanish custard tarts are the original baked custard dessert together with creme caramel not creme brûlée. There are so many East European deserts that are custard baked but Clafoutis is a priority - yuck!
Crème caramel is from the Roman Empire. Custard tart originate from France, Portugal and Great Britain. The anglo-Norman word for it was “crustade”. There are even Chinese variations but the oldest trace of custard pie was found in Amiens the XIIIth century.
martha you do know not all of us are millionares we cant afford $20-$100 vanillis bean pods we mostly get our vanilla from the dollar store or walmart so please get resonable just being real
She uses nothing but the best. You can use that other stuff
They have vanilla beans at Costco. 10$ for 5. They are excellent.
martha stewart doesnt knw how to say flan cause she dont even know what to call it its funny
I thought it is flan in Spain and Philippines, but the French version is creme caramel.
She’s correct this is crème caramel. Flan in French would be a thicker version of it.
Creme caramel. Great