To keep the creme from sticking to the sides... As soon as you pour the caramel into your ramekins pick them up and slowly turn them so you paint the sides of the ramekins with caramel. When you cook them the caramel will melt and leave a tiny air pocket.
Clever, really clever. I thought about that like you, and i thought about som oil/margarin on the sides , and i thought about parchemant papper around the sides :-)
Call me whatever but 95% of the time if the chef does not have this accent I just change the video. TH-cam algorithm is bit confused but it's slowly getting the hang of it.
always loved this. Personally I only use about 1 egg white for 4 yolks as I prefer a creamier creme caramel/flan versus something that is more solid or bouncy. I usually warm up the ramekins at the bottom before flipping over just to release that caramel.
Two tips to drop it successful in the dish. First when you knock, nokce the sides not the back or even shake gently right and left. It falls smoothly. Second you also can put it in another bowel with warm water for a minute before dropping in the serving dish.
I can't believe it took me almost 5 years to find Stefane's channel. Better late than never, eh? I have a lot of catching up to do, but what a pleasure it will be to watch all of the videos this charming man has made already. Both the food and Stefane's personality make me very happy. Merci! P.S. Many years ago, an older friend of mine was quite ill, so I asked him what I could make that he might enjoy. He said custard would be nice. I made him this and when I served it, he said, "That's not custard, that's flan! I haven't had that in ages." It made me happy that I could make HIM happy.
I tried this using a different recipe without heating the milk first, Once the caramel harden on the bottom of the ramekin, pour the milk mixture through a strainer to the ramekin. it came out silky as well.
Hi, I really enjoy all of the episodes that I've watched so far. I am sure you know that you do not need to add water to make caramel sugar. The water that you add has to evaporate before the sugar will caramelize. Also, to extract the creme caramel from the ramikin, loosen the custard from the ramikin by turning it upside down a plate, put your fingers under the edge of the plate on each side. Put your thumbs on the ramikin bottom, then give a strong shake to the ramikin and plate and your creme caramel will fall out to the ramikin. Just lift the ramikin and let the caramel drip out and cover the custard. I also let the ramikin sit in about .5 inches ( 1 cm ?) of very hot water to make the caramel more liquid.
In Brazil, Creme Caramel is prepared a little bit different, instead of using milk and sugar, people use condensed milk and it's a very popular dessert for holidays and weekends with the family members and it's called "Pudim de leite condensado" or Condensed Milk Pudding.
Hello Guilhermeo, Either way are the same, when you use condensed milk, you don't have to use fresh milk and sugar, obviously condensed milk is the mix of fresh milk and sugar..
I have tested this and worked so nicely. Though there is a difference between the video and the website, i have prepared that with 2 full eggs and 2 egg yolks as it stated on the web site. Thank you!
Instead of parchment paper you could put a clean kitchen towel on the bottom of your water bath then add your ramekins. Also after they’re cooled and you loosen the edges all around you then put a plate on top and then turn it. I’ve never had one fail. Love your videos. From Southern California with love❤
Here in Brazil, our pudding is made with all these ingredients + Condensed Milk, which is great, but not as delicate as the authentic Crème Caramel. Thanks to this video I finally learned how to make pudding in french way. I tried this recipe today and it was success! Greatest youtube channel. I'm digging into french cuisine. Also, I'm saving condensed milk for other incredible recipes, such as Brazilian Brigadeiro and Doce de Leite (Dulce de Leche) 😁😁
Tried and was really good, merci pour la recette! Only question is you use 3 whole eggs in the video but in the link in the description box it says 2 whole eggs and 2 egg yolks, which one is the best recipe to try?
We call this leche flan in the Philippines. Creme Brûlée where I am now in Australia. Yummy! 👍👍👍. A lot of variation we Don in the Philippines, we make this like an upside down cake so when we prepare it for eating, there’s cake and Creme caramel on top of it. ❤️❤️
You inspired me to make this. First attempt I turned the caramel into sugar crystals. I think I stirred it to much. Tried again after rewatching your process and voila. Got it to work. Turned out great. I put a little too much caramel in dishes but overall very cool recipe. Cleaning hardened caramel is a nightmare though. I boiled water and put the stuff in it to get it to dissolve.
well done and by the way cleaning caramel out of pan and dish is indeed made so easy by booking the whole lot in water or run very hot water over 🙂🙂👍👨🏻🍳
You actually shouldn't stir the caramel at all. Stir sugar and water before putting on the fire, and then don't touch it. Maximum you can move the pot around, but not stir!
Me and my 4 year old son made this today! Didn’t have any ramekins, so we just made one big one. Waiting for it to cool now :) There’s no way I’m attempting to turn it over though! Well, probably lol
Put two toothpick on opposite sides of the ramekin,this insure air can reach the bottom of the ramekin.Then turn it over, the flan would come out easier.
HI there thanks for watching. I am always glad to see some fellow foodie youtubers on the channel. I like your intro BTW its fun. :o) keep at it and move forward. All the best for the coming year.
Hello from Bordeaux, Stéphane :) Bravo for this original recipe! That's how my grandmother was preparing it and so I do. Often, my Crème Caramel is imposing as a shape, because I make it in a mold of brioche, which can contain 1 liter of milk easily. The secret of a Crème Caramel lies in two key points: - 1st in order to obtain a smooth cream (from inside), it is essential to pass the mixture through the colander, as you did, which is great! - 2nd to obtain a slow cooking and to avoid the coagulation of the mixture and the air bubbles, it is necessary to cook it in a bain-marie; but ... personally, (grandmother's recipe) I put some cold water with a few ice cubes. This allows Crème Caramel to withstand the heat of the oven, especially when cooking a large amount in a 15 cm high pan. Conclusion, you have the right recipe. :) Thanks again for these nice videos.
It was also called flan in French.... But the French cooking industry wants to reserve the name flan to a more commercialized (solid, indestructible, long shelf life...) version full of corn starch, and vanilla flavor to dominate the tastes, inside a crust, called Parisian Flan. Nothing to do with the original flan, which does not even have caramel but have the delicate flavor of fresh eggs and cream, and lemon or orange zest. Only for home cooking with the best ingredients... Restaurant industry prefers the caramel version, easier to reproduce consistently, cheaper products...
@@gillesmarin nothing more french than having needlessly complicated terminology and multiple related terms for the same dish. Bonus points if the dish had different names depending on if it has a local protected production
Zaur Ike It involved the evaporated or condensed and even heavily sugared milk when French settlers came to Mexico and South America where fresh milk does not keep because of the hot climate. It has to be boiled right away and condensed to keep it longer than a few hours.
The French Cooking Academy: I'm not sure yet, I still have a lot of videos to go thru, which is great. I'm also in Culinary School, & although I've been cooking since 7, professional cooking is on another level! Right now, trying to Tourne any vegetable, is kicking my butt! 😂😅😧
mizzpoetrics yes potatoes are you best friends to train the tourne. And You need the right knife too. But as we say practice makes perfect. You know, I am also learning cooking like you but I teach myself with French culinary schoolbooks. And all the video you see are actual lessons from French culinary schools .
Merci pour ta recette , c'est facile a suivre . Que devient le 1er flan ? S'il ne veut pas sortir , c' est pas grave , tu n'as que prendre une cuillere et hop ! dans ta bouche ! Miam! Miam !
Hi chef, I have a question about the vanilla -> What is the conversion between the vanilla extract vs vanilla bean? If the recipe says use 4 teaspoons of the extract, how much vanilla bean should I use instead then ? Merci 😊
hi there thanks for watching you can just cook them the same way : "Au bain marie" but on your stove rather then your oven it might take longer then the oven but keep if you keep an eye on it you will be fine. let me know how you go. bye
Instead of trying to release it by shaking up and down, try a quick snap to the side while your thumbs are on top and your other four fingers are gripping the bottom of plate. You will hear it release and will come out perfect.
HI Dave. you know what? I think its a great ideas! so please think about about one name and I will think of 3 or 4 extra. I will then post it out there via a survey on the channel see how it goes. :o)
![สาวเมืองเพชร - ธีเดช ทองอภิชาติ [Official MV]](http://i.ytimg.com/vi/kEt7F9PvO3I/mqdefault.jpg)
To keep the creme from sticking to the sides... As soon as you pour the caramel into your ramekins pick them up and slowly turn them so you paint the sides of the ramekins with caramel. When you cook them the caramel will melt and leave a tiny air pocket.
Clever, really clever. I thought about that like you, and i thought about som oil/margarin on the sides , and i thought about parchemant papper around the sides :-)
What a handy tip!
I love the French accent when mixed with good English! Recipe was so easy to follow. Thank you
Call me whatever but 95% of the time if the chef does not have this accent I just change the video. TH-cam algorithm is bit confused but it's slowly getting the hang of it.
Probably the best cooking tutorial for Creme Caramel on first page of TH-cam. Thanks, Stephane!
always loved this. Personally I only use about 1 egg white for 4 yolks as I prefer a creamier creme caramel/flan versus something that is more solid or bouncy. I usually warm up the ramekins at the bottom before flipping over just to release that caramel.
I think you have the best cooking show in you tube- concise and clear! Thank you!
Two tips to drop it successful in the dish. First when you knock, nokce the sides not the back or even shake gently right and left. It falls smoothly. Second you also can put it in another bowel with warm water for a minute before dropping in the serving dish.
Making this tonight for my family! So far, so good. It's pretty easy, I must say! Merci beaucoup, Chef!
hope the family likes it. sweets are always easy to love.
Hubby is a Creme Caramel addict.. he flipped when I made this for him ;-)
Easy, sweet, and successful . Thanks
I can't believe it took me almost 5 years to find Stefane's channel. Better late than never, eh? I have a lot of catching up to do, but what a pleasure it will be to watch all of the videos this charming man has made already. Both the food and Stefane's personality make me very happy. Merci!
P.S. Many years ago, an older friend of mine was quite ill, so I asked him what I could make that he might enjoy. He said custard would be nice. I made him this and when I served it, he said, "That's not custard, that's flan! I haven't had that in ages." It made me happy that I could make HIM happy.
I tried this using a different recipe without heating the milk first, Once the caramel harden on the bottom of the ramekin, pour the milk mixture through a strainer to the ramekin. it came out silky as well.
Making this! I made a flan, using sweet condensed and evaporated milk. I am going to try this, as it is truly from scratch. Merci.
I am Thai love to cook french food and pastry. I saw many TH-camrs but you are the best explanation person! Thank you very much! 😉👍👍👍👍👍👍👍👍...❤❤❤❤❤❤❤
Hi, I really enjoy all of the episodes that I've watched so far. I am sure you know that you do not need to add water to make caramel sugar. The water that you add has to evaporate before the sugar will caramelize. Also, to extract the creme caramel from the ramikin, loosen the custard from the ramikin by turning it upside down a plate, put your fingers under the edge of the plate on each side. Put your thumbs on the ramikin bottom, then give a strong shake to the ramikin and plate and your creme caramel will fall out to the ramikin. Just lift the ramikin and let the caramel drip out and cover the custard. I also let the ramikin sit in about .5 inches ( 1 cm ?) of very hot water to make the caramel more liquid.
I love creme caramel !!! I could eat the whole thing by myself.
In Brazil, Creme Caramel is prepared a little bit different, instead of using milk and sugar, people use condensed milk and it's a very popular dessert for holidays and weekends with the family members and it's called "Pudim de leite condensado" or Condensed Milk Pudding.
Hello Guilhermeo,
Either way are the same, when you use condensed milk, you don't have to use fresh milk and sugar, obviously condensed milk is the mix of fresh milk and sugar..
I have tested this and worked so nicely. Though there is a difference between the video and the website, i have prepared that with 2 full eggs and 2 egg yolks as it stated on the web site. Thank you!
Your creme caramel recipe is the winner it is as easyas others but very tasty
Thank you so much for the video
My go-to recipe for crème caramels. Always works. Great B2 music at the end!
Was the Dessert of my Cooking-Examenation!!!!
It works out well!!!
andysbg77 yes it is but did you know that flan is a French word?
Instead of parchment paper you could put a clean kitchen towel on the bottom of your water bath then add your ramekins. Also after they’re cooled and you loosen the edges all around you then put a plate on top and then turn it. I’ve never had one fail. Love your videos. From Southern California with love❤
Wonderful recipe, well explained, easy to follow and appetizing to the mouth and eyes. Merci 😘
tres beau very nice & very well explained i am gonna try it ma belle mere loves creme caramel
So i tried your recipe and i love it.i did it just as you said and it was just amazing,so thank you.
thanks alot for this recipe, i do it today for my family it was : perfect 👌, 🇰🇼
One of my favorite deserts ever,
Thank you
Put three in the oven and four come out. That’s my kind of cooking
Your post is my kind of humour
he had mentioned in the video that he is keeping only 3 ramekins temporarily just so we could see the water level better for the bain marie :D
Any recipe that works like magic is always good.
Its his first time lol
😂😂😂
Here in Brazil, our pudding is made with all these ingredients + Condensed Milk, which is great, but not as delicate as the authentic Crème Caramel.
Thanks to this video I finally learned how to make pudding in french way. I tried this recipe today and it was success!
Greatest youtube channel. I'm digging into french cuisine. Also, I'm saving condensed milk for other incredible recipes, such as Brazilian Brigadeiro and Doce de Leite (Dulce de Leche) 😁😁
Very good recipe turn out great half of my creme i put some orange peel o my god was so good...
thanks for sharing whit us
Mimi Yov these cremes are so addictive 😋😋👨🏻🍳🇫🇷
Tried and was really good, merci pour la recette! Only question is you use 3 whole eggs in the video but in the link in the description box it says 2 whole eggs and 2 egg yolks, which one is the best recipe to try?
Yes, i noticed it too. A bit confused. I’m planning to do this recipe. Btw did you tried it with 3 whole eggs as the videos?
We call this leche flan in the Philippines. Creme Brûlée where I am now in Australia. Yummy! 👍👍👍. A lot of variation we Don in the Philippines, we make this like an upside down cake so when we prepare it for eating, there’s cake and Creme caramel on top of it. ❤️❤️
What a cool looking treat! Thanks for sharing this with us chef!
I have learned now that it is actualy easier to put the cream in disposable allufoil cups. makes the whole thing easier to undish. thanks for watching
Nice desert...plzz make a video on easy way of caramelized bowl
Thank you.. i almost forget this lovely thing 😊
My Mom used to make this Desert, absolutely fantastic. Love you Videos!
Excellent chef!!!
I love it all your video's.. I enjoy watching &I've learned a lot.. Thank you Stefan..
when you added the sound effect on "first attemt failed" 😂😂😂😂😂😂😂i laughed hard...😂😂
Today he's gonna reach his 100,000th subscriber, he's 62 away from that right now. Congrats!
Just a month later and he got two times more than what is mentioned in the video lol
that's 120k subscribers, for the record
december 2018 and he's at 144,000 .... he's growing!
“Not too bad!” Lol it looks lovely!
I don't know what to say so yummy and perfect recipe thanks a lot for your great work
Easy recipe and a nice recipe. Cute slang of French ..
Looks like I have another thing to make in my list.
Happy holidays Imperial Warrior. check the video description too where I have an alternative way of makng that recipe ;o)
Thanks for the recipe, Stephane! Question, can I use brown sugar intead of white?
I usually dip my set crème caramel's in hot water for a couple of seconds to release the pudding from the ramekin ...
Rob Mitchell I actually have the ramequin on my new amazon page
www.amazon.com/shop/thefrenchcookingacademy
Exquisite! Am never gonna loose weight at this rate. 🤣🤣🤣🤣🤣
Well...
Merci!
I'll do this today.
You inspired me to make this. First attempt I turned the caramel into sugar crystals. I think I stirred it to much. Tried again after rewatching your process and voila. Got it to work. Turned out great. I put a little too much caramel in dishes but overall very cool recipe. Cleaning hardened caramel is a nightmare though. I boiled water and put the stuff in it to get it to dissolve.
well done and by the way cleaning caramel out of pan and dish is indeed made so easy by booking the whole lot in water or run very hot water over 🙂🙂👍👨🏻🍳
You actually shouldn't stir the caramel at all. Stir sugar and water before putting on the fire, and then don't touch it. Maximum you can move the pot around, but not stir!
❤love it thanks so much
Me and my 4 year old son made this today! Didn’t have any ramekins, so we just made one big one. Waiting for it to cool now :) There’s no way I’m attempting to turn it over though! Well, probably lol
Thanks❤
Aside from the content I absolutely like how he says creme caramel //:) subscribed.
Nice and merci 🤩
Yum! We call it flan 🍮 in Latin America but I like the name Crème Caramel way better 😉❤️ also just found out that “flan” is actually a French word.
I love how surprised he is that it tastes good.
so good my chef
Put two toothpick on opposite sides of the ramekin,this insure air can reach the bottom of the ramekin.Then turn it over, the flan would come out easier.
yes, put the tooth pick in just before you want unmold it.
Clever! I usually use the warm-water method with desserts like this, but it's a faff!
"Not that bad" I LOVE creme caramel
Nice! I flip on plate and blow torch the side
You’re hilarious 😂 ( a little bit critical!). it looks amazing!
No
I love it so much
You MUST batter the ramekins before you pour the caramel in. It will be super easy to remove it without any problem.
What exactly do you mean with battering the ramekins?
@@antonabildstrm1539 I think Hajar Matveeva meant 'butter'
Excellent videos. Thank you!
This looks so good! Happy Holidays!
HI there thanks for watching. I am always glad to see some fellow foodie youtubers on the channel. I like your intro BTW its fun. :o) keep at it and move forward. All the best for the coming year.
Thank you so much! All the best for the upcoming year.
The best ever
I like the way you speak English 💕 it's a French mix ❤
can i use condence milk instead of sugar?
Also flan in South America. Looks good.
love it too 😋😋 yum yum
Delicious. My favorite
Hello from Bordeaux, Stéphane :)
Bravo for this original recipe! That's how my grandmother was preparing it and so I do. Often, my Crème Caramel is imposing as a shape, because I make it in a mold of brioche, which can contain 1 liter of milk easily.
The secret of a Crème Caramel lies in two key points:
- 1st in order to obtain a smooth cream (from inside), it is essential to pass the mixture through the colander, as you did, which is great!
- 2nd to obtain a slow cooking and to avoid the coagulation of the mixture and the air bubbles, it is necessary to cook it in a bain-marie; but ... personally, (grandmother's recipe) I put some cold water with a few ice cubes. This allows Crème Caramel to withstand the heat of the oven, especially when cooking a large amount in a 15 cm high pan.
Conclusion, you have the right recipe. :)
Thanks again for these nice videos.
Waelle1er thanks and greetings from Australia
Looks very yammy. I like the French accent .👍
Looks delicious thank you
my pleasure
This is also called a "flan" in mexico
It was also called flan in French.... But the French cooking industry wants to reserve the name flan to a more commercialized (solid, indestructible, long shelf life...) version full of corn starch, and vanilla flavor to dominate the tastes, inside a crust, called Parisian Flan. Nothing to do with the original flan, which does not even have caramel but have the delicate flavor of fresh eggs and cream, and lemon or orange zest. Only for home cooking with the best ingredients... Restaurant industry prefers the caramel version, easier to reproduce consistently, cheaper products...
Flan involves evaporated as well as condensed milk. Definitely close, though.
In Venezuela is called "quesillo" but the recipe is a bit different.
@@gillesmarin nothing more french than having needlessly complicated terminology and multiple related terms for the same dish. Bonus points if the dish had different names depending on if it has a local protected production
Zaur Ike It involved the evaporated or condensed and even heavily sugared milk when French settlers came to Mexico and South America where fresh milk does not keep because of the hot climate. It has to be boiled right away and condensed to keep it longer than a few hours.
Add some rose liqour in your mix, apsolutely amazing👌 great video
Any subtitutes i dont drink alcohol
Should I freeze the cake?
Can I use an electric whisk to mix custard ingredients ?
What brand is your roasting pan with elevated handles please?
What type of books do you refer?
I had to subscribe, I'm learning a lot watching this channel!
thanks for subscribing i will try to keep it informative. anything you would like to see?
The French Cooking Academy: I'm not sure yet, I still have a lot of videos to go thru, which is great. I'm also in Culinary School, & although I've been cooking since 7, professional cooking is on another level! Right now, trying to Tourne any vegetable, is kicking my butt! 😂😅😧
mizzpoetrics yes potatoes are you best friends to train the tourne. And You need the right knife too. But as we say practice makes perfect. You know, I am also learning cooking like you but I teach myself with French culinary schoolbooks. And all the video you see are actual lessons from French culinary schools .
Thanks, the videos are appreciated. I'll keep practicing.
Hi im adelle from philippines, ur new subscriber, i like ur voice sounds like jeremy fragrance.. 💋💋💋
Heat to make caramel has to be high . medium or low? Thanks
❤❤ thanks
Merci pour ta recette , c'est facile a suivre . Que devient le 1er flan ? S'il ne veut pas sortir , c' est pas grave , tu n'as que prendre une cuillere et hop ! dans ta bouche ! Miam! Miam !
Hi chef, I have a question about the vanilla -> What is the conversion between the vanilla extract vs vanilla bean? If the recipe says use 4 teaspoons of the extract, how much vanilla bean should I use instead then ? Merci 😊
hi there a few drops of vanilla extract or one vanilla pod
Just great and yammeeeee
love it! merci beaucoup
thank for watching
very good, we call it Rožata in Dalmatia, Croatia :)
Your videos are superb, made better by your excellent English but with a perfect French accent.
Question: how about a pinch of salt in this recipe?
Now just short of half a million subscribers 🤗
Great recipe. Thanks.
Never gets old this Creme caramel. I need to get around making a creme brulee too .
The French Cooking Academy crème brûlée is my all time favourite dessert!
Yummmmmmm!!!! 👍👍👍👍 greetings from Melbourne 🐨
hey a local 😀😀 rare in these parts. glad to see some australian watching my show
yessss....looks delish
Thanks Shifte and happy new year
I Loved
hi, thanks for making it sisimple to understand, i don't have an oven, hw to pressure cook this and how many whistles
hi there thanks for watching you can just cook them the same way : "Au bain marie" but on your stove rather then your oven it might take longer then the oven but keep if you keep an eye on it you will be fine. let me know how you go. bye
Instead of trying to release it by shaking up and down, try a quick snap to the side while your thumbs are on top and your other four fingers are gripping the bottom of plate. You will hear it release and will come out perfect.
I love this and it looks super simple to make!! More people need to find you! Oh BTW I think WE your FANS need a fan name! Have a HAPPY NEW YEAR 2017!
HI Dave. you know what? I think its a great ideas!
so please think about about one name and I will think of 3 or 4 extra. I will then post it out there via a survey on the channel see how it goes. :o)
I love your channel x
thanks 🙂
Yummoooooo!
😍OMG 👌, AMAZING,
😉ceast vantastique 👏
i love you! thanks this helped me so much :D
Thank you💖how much vanilla extract can we add?
1 1/2 tsp