Make Perfect Custards Every Time- Kitchen Conundrums with Thomas Joseph
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- Thomas Joseph shows you the key to making a perfect flan recipe and also shares his know-how about why it’s different from crème brûlée.
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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
Your explanations about cooking are the best I've seen in TH-cam. Thank you, Thomas!
the amount of self control that man has to pick up a spoon of custard and then put it back down without eating it literally made me clap in admiration
edit: OMG HE DID IT TWICE WTF IS HE EVEN HUMAN????
😂😂
Maybe he had already eaten some custard and couldn't manage another mouthful
Hahaha
I have watched a lot of cooking shows on TH-cam. I will have to say honestly that I love, love, love, love, love all of Thomas Joseph's videos. He is very clear and concise and I learn so much. His videos are simply the best and I honestly don't think anyone can compare to how he explains everything. Martha… give him a raise! He is amazing and I'm not the only one who feels this way.
Absolutely agree with you! It's the first time I'm hearing him and I can't decide what I love more; is it the custard or him. Love, love, love.
I keep learning new things from this channel thanks you Thomas.
Tedd 😊👍
+Annabelle H 👌delizioso
Aww, when Thomas said whoops and laughed, that was so cute >///
how can you dig in with a spoon and not eat? teach me master.
ikr!!
Eda büküm my mouth was drooling so bad. and I was like what?? you are not gonna eat it!??
hahahahaha diet ;)
forget the spoon, i'd eat that baby with my face like a bloody savage :O
😂 teach me too!
I love watching his videos and in depth explanations about cooking.
I love your videos. Please don't ever leave this channel Thomas! You're the best.
Love kitchen conundrum episodes!! A perfect blend of science and art!
The kitchen conundrums always give me lots of new knowledge, and best tricks in kitchen. Thanks Thomas.
Your recipes are so safe to try
I appreciate these videos that you make, it is like listening to a very good chemistry teacher teach, very intuitive and covers nearly all of my side questions. Thanks for awesome videos!
TJ seriously has the best tutorials ever!
Really enjoyed this video. Love egg custard but have never made one. In this one lesson you have given me the confidence to go ahead and do it. Love, love, love your style of teaching. It's warm and effective. Thanks.
Please please please enable Closed Captioning... the deaf and HoH community (including myself) will be very grateful!
Aww! I feel terrible for you! I'm praying for you, hopefully they'll add it ^^"
Kathryn Waite how does that benefit you? isn't it just on my end?
Very well explained. I like the way he gives every minute detail.
All recipes are so well explained and simple. Have started loving to bake ater seeing your videos and everytime it turns out to be perfect ☺
As usual, I put the thumbnup before watching the tutorial because as usual they are great! Love you Thomas, those tiny nails ♡♡♡♡♡
Custards are a new concept to me. Thank you Thomas!
I can't wait to make this tomorrow. Thank you for the detailed demonstration !!! Loved it and am drooling already. Alas! It's 1am and I need NOT think about it!!
I usually placed the flan cup into a pot filled with water (about half the height of the cup) then heat the pot directly on a very low fire. It cooks suuuper slowly but turns out perfect every time (I don't have an oven and my steamer is too small). Also, I rub a little (unsalted)butter on the inside of the cup so the flan slips out easily.
Wow your lessons are amazing... I really enjoy watching every video of yours
I didn’t know the difference between the two! Thanks
I love your videos! I love all the little science tips you add!
Thank you for this video!!
Perfect timing - I made this two days ago and completely fudged it up...gonna have another bash now, thanks Thomas!
You are an amazing chef Thomas! Thank you~
This was (partially) one of my questions from a long time ago! Thank you for making a video about it.
Awesome video, I just made it. Thanks for sharing !
don't listen to him creme brulee. You could live outside your limiting ramequin!!! Damn, Thomas you got to give it a chance.
Drewbii WIN!!!
Drewbii #cremebruleelivesmatter
Creme brulee can live in my stomach if he wants.
am ber lol
I am Cuban. Been making flan for 50 years. I make am orange flan that is light and fluffy with orange juice and zest. It's a nice variation.
Thomas, I can't express to you the impact your videos have made on my personal life. All I have to do is prepare something from one of your videos, and the deal is essentially sealed!
He's very good with presentation
Thank you this so well explained and i can't wait to try this 😊😊
thx Thomas for the info and recipe 👍
Pretty fun watching your shows. Makes me to make the deserts but not yet cuz of watching my caloric intake.
Loveit.. I'm trying and so good. Thanks
Love this guy
Thanks a lot for all ur videos 😊
thanks for keeping the blooper (the heavy teaspoon of vanilla) & just going with it.. I lover that.
I love him🙌🏽😃❤
Here in the Philippines, custard is one of our traditional desserts to serve when there's an occasion. Usually the process of cooking this is through steaming or through steamers rather than putting into an oven. so yeah. :)
Reggie G. Antonio he did steam it.
No, he baked it in a water bath to ensure even cooking. Steaming is a different process and usually involves baskets to allow the steam to cook the food indirectly.
looool well his french is so cute . i seriously like this recipe since i don't have a balance to make it with gr and all french recipes are with gr it's hard .........with this i'll make it rain ♥ thanks i'll try it with brown sugar caramel since it's soo youmii ^^
at 1:09 I knew what was going to happen and at 1:12 I was drooling 😭 now I want to watch Amèlie and some crème brûlée!!! Ps: Thomas you're always so parfait!
I have two questions. First was the coconut cream you used just whipped coconut milk from a can? and second, could you do a video on making the perfect pie crust? I absolutely love your videos! I want to try every single one of them the second I'm done watching it.
Delicious!! Their my specialty! Ha! My favourite by far is Crema Catalana!!
As always, really well explained. Loved it :)
Thank you 💡
U r a wonderful master.
Thanks for sharing your precious experience.I am greatly benefited! Can you sharing how to make Italian method macaron? It was more difficult than French macaron
I really love you Mr. Thomas cuz ur so very good invterms of doing thr perfect things in cooking and baking. God Bless.
P.S. I want you to know that you are my inspiration. I studied nursing but I really love Cooking. now im working as a cook and a baker. #Philippinesfoodexpo a Filipino Nationality but a Residency of K S A
Awesome video👍👍
As I lay upon the lawn
I thought to make a whole egg flawn
But when I mixed it in a pan
Discovered I had made a flan !
If you really like flan, I recommend buying a ''flanera'', which is a specially designed flan dish with a lid to cook it in. My Spanish husband cooks the flan inside it, and the ''flanera'' goes inside a water bath in a pressure cooker on the stove. It's faster and your flan won't have any air bubbles!
we use condense milk and evaporated milk and 6 egg yolks plus 1 whole egg everytime we make it here in philippines and we usually stam it
Ann Calderon that's what we do in mexicò as well
thanks for the info! I didn't know that was the difference between a flan and a creme brulee. all this time I thought they were the same.
loove watching these Kitchen Conundrums!!
ps. why coarse salt?
i make layer of custard and chocolate cake. so good!
Hey Thomas! Can you do a video on how to prevent curdled cake mixture? Also how to fix it when it happens :)
Beautiful
we got a version of custard in the philippines, called: LECHE FLAN
Kelly Chua .. you stole my words.. pero parang steam lng sa atin d ba??? hindi q maalala
Kelly Chua eyyyyy
We have a version in Brazil called Pudim de Leite
You're so cool Thomas!
Make video about chiffon cake thank you very much i like ur videos
just made this yesterday.
i do it every weekend i love flan
Thanks
Hi thomas!!! I have a Question for you,
When you had your mixture of eggs,sugar,&salt whisked together, you went to add the milk & coconut cream to the pot to bring it to a simmer. The part I am curious and a little confused about is why wouldn’t i just add the milk & coconut cream (room temp or either slightly chilled I guess) straight to the egg mixture and mix it like that so I wouldn’t risk curdling the egg mixture, and because I would end up baking the final mixture any way. Does the milk and coconut cream mixture have to be warm or something before mixing it in? If you don’t mind would you explain why we heated the milk / coconut mixture on the stove ?! Just so I can get a better understanding of everything! 😘I love to cook, I adore your videos! I’ve been great at cooking & baking even since I have been little and even my whole family looks forward to when they get to eat a dish I have cooked, however I have not done so well with anything egg custard pie, crème brûlée, RC-berries and cream (it’s a desert dish at Ruth Chris I tried to recreate for my husband) Anything such as those dishes that run in that family I’ve kind of flopped at! Lol so your explanation would be so appreciated!! If you could even recreate the Ruth Chris berries & cream dish, oh my goodness I would adore you even more!
All my love❤️ xoxo
Kayla😊
Coconut cream? Any similar that I can use instead?
Hi ive got a few questions! What would be a good substitue for the coconut cream? Also i like my flan on the thicker and eggier side what should i do?
Awesome
I have a bad crush on this guy, he's so good at his job and cute!!
Great video. One question,where did you get that portable glass stovetop
Thnk u for this beautiful recipe... Plz plz show us how to make soft silky cream cheese...because where I live itz not easily available if it is comes very expensive... Plz
I've had flan with walnuts in the bottom, any tips on how to recreate that without compromising the recipe?
Thanks, love you show!
Nice
What kind of brushes do you guys use? I'm looking for a non-silicon natural brush to use in my kitchen.
One small can of sweetened condensed milk would work fine for flavoring the flan instead of using the coconut as well. Cream cheese is also used if you would rather have a thick flan than a jello-like consistency. I've always liked alternatives, but otherwise, this video is perfect!
Please give us the temperatures in both Fahrenheit and Centigrade. Not only for the oven but also when you cook on the hob. Many thanks.
Yum Yum!
i love Flan
Master !
Instead of coconut cream can we put heavy cream?
could you make an episode on citrus peel candies?
Japanese Jiggly Soufflé Cheesecake Please!
Have you tried Michael Lim's recipe? It turned out perfect. If you want more jiggle try emy in Japan's recipe.
I LOVE YOU!!!!
Just “YummyWOW!” 😱🤤
hi, guys I have a question, can you steam the flan instead of baking it? I want to make it but my oven kinda sucks
Do custard and brûlée taste the same? Which one tastes better?
Thomas can you do a rice pudding? Thanks, Scott
can i make the custard in a 8-9" baking pan? does it need longer baking time?
Could we replace the coconut cream with heavy cream and get the same result? Just curious in case the increased fat might cause problems
I've been making flan and I never used coconut cream. What's the difference?
Wow, video is fantastic.Catering college 101
Please expound on the coconut creme. Was that whipped, it looked like a processed product. Please let us know how the coconut creme was so thick, how it was made, or where to purchase it?
Not whipped. Yes, processed. You can process it yourself at home: simmer shredded coconut with milk, strain, fridge, cream rises to the top. You can buy it in cans at the grocery, if you can't find it check an asian market.
whats the difference between cooking this in an oven as opposed to a steamer?
So cute when he makes a mistake lol. A little extra vanilla don't hurt nobody 😉
oh gosh that creme brulée
i need a science behind doughnuts video. also can i skip coconut cream ? if i use only milk is that ok ?
I can never get my homemade chicken salad to taste good , do your have any tips? idk if it'sthe way I cook my chicken or the Mayo or what it is .please help ..#kitchen conundrums
How he didn't eat those spoons of the crème brûlée and flan I'll never know.