Salted Caramel Custard Recipe - How to Make Salted Caramel Pots de Creme
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- Опубликовано: 26 июл 2024
- Learn how to make a Salted Caramel Custard Recipe! Go to foodwishes.blogspot.com/2015/1... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Salted Caramel Pots de Creme recipe.
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Check out the recipe: www.allrecipes.com/Recipe/245943/Salted-Caramel-Custard/
I have watched so many of your videos. I love them all! I have been able to change up my meals at home. I was stuck with preparing the same things every week.
Y caramel was bitter
Can you tell an alternative to oven ?? If not oven then how to cook it?
How long do these keep in the fridge?
Can you cook these in a sous vide? If so, what temp?
"Do not under any circumstances eat two of them at room temperature", and he then puts just *four* of the six in the refrigerator.
Classic Chef John!
It's like he's in my mind.. Not one but TWO. Well at least he showed some restraint saving the remaining for the videos sake
😂
i laughed so hard hahaha
I just love his humour to bits. Love this man.
Missed this one. Really funny
"A very old saying I just made up"... I love those one liners
La Tanya Omg he is funny!
I have 4 finals to study for, and here I am looking at a video on how to make custard. Thanks Chef John!
hahaha, same boat man, working on my thesis, and here I am lol
+DOGE I finished my last major project yesterday, and will do finals next week. So I will probably be making (procrastinating) custard while I study this weekend.
doge is that you?
Same here...nursing finals coming up and here I am, studying a custard recipe.
+DOGE You're not the only one, haha!
Know what I like much less than tiny bits of sugar in my custard? Cleaning the strainer.
I feel that
Im raising my hands as I feel those few words.
truer words were never spoken if it comes to cooking
I discovered a really cool trick to cleaning strainers, microplanes, cheese graters, anything with small holes... *a potato scrubber.* The bristles are tough and they get into every nook and cranny, and it doesn't shred your sponge or fingers! Quick and easy too!
You can thank me later 😉
Strainers are no problem as long as you wash them immediately, with hot water. Give them no time to start drying and sticking.
the picture of those egg yolks sitting in the bowl is oddly satisfying.
I agree!
+itsGLOtime, yes, they are so---perky.
+Christine King ........????!!!!!
The picture of you just sitting there is oddly satisfying. Wish there was more 😔
it's like the complete opposite of trypophobia.. here's a cool video of egg yolks ruclips.net/video/CCxhatqDkKA/видео.html
Watching this is like therapy for my exam anxiety. Thank you, king of RUclips chefs.
+SkitHertz You're welcome! Now, go ace those tests and make us all proud.
+Food Wishes but the problem is that I am not studying and just watching your videos... :(
+Food Wishes I aced it! Woo hoo!
I'm proud of you
Pots de creme are a holiday classic in my family. This one looks amazing! 😍
"They shouldn't droop when you scoop"..... new victoria's secret bra marketing slogan brought to you by chef john.
+TheGreenRoom I'm more of a Guia La Bruna guy, but well played.
Whoa! You know your (expensive) lingerie, Chef John! Guess I shouldn't be surprised... ;-)
+Food Wishes I wish u were my dad and I love ur voice good job on the vid see ya next time
+Food Wishes Flustered by custard. The lyrical cook of the ages.
Food Wishes love that brand too but sooo expensive.
I made this for my girlfriend and she LOVED it. After a nice dinner and eating this for dessert, I gave her ass the ol' tappa tappa... Thanks Chef!
LMAOOOOOO
Beau Cantrell IM SCREAMING (so was she badum tsssss)
So. Did any air bubbles come out? Inquiring minds want to know. LOL
You were the Michael Flynn of putting it in.
LMFAOOOOOOOOOOOOOOO
”There is an old culinary saying I just made up”
Jon, you’re awesome!! Your little wisecracking comments are 40% the reason I come here. Love it!
5:27 "Do NOT under ANY circumstances, eat two of them at room temperature. It's just not as good."
Me: Wait Two are gon-
"So let them cool down to room temp"...
Y'know, its become a little tradition for me and my other half to sit together and watch your new videos in the evening. We just love watching you! Your videos are just brilliant and you always cheer us up with your puns and cheerful voice! And of course I use your videos for inspiration for the evenings dinner :)
Thank you chef john! ❤️
+Megan Smith No, thank you!
+Megan Smith My nine and five year olds (and I) are similar. We're making this custard tonight.
this may sound odd, but my cat loves your voice.
every time you upload a new video, and I watch it, my cat Whiskey comes barreling out from wherever she has been and curls up to watch with me.
My better half and I as well! We're watching right now!
+Megan Smith Same!
"Flustered by custard", "shouldn't droop when you scoop". Can I please just take this moment to tell you that I LOVE you! Please never stop making these :)
You are simply the best! I'm making this tomorrow
Hi :)
Did you make it?
Cookedbyjulie III
A video on kosher salt, sea salt, pink Himalayan salt, iodized salt, truffle salt, gourmet salts, etc. A video explaining even a couple of those would be freaking sweet... Or salty.... I'm sorry, I'll leave.
He did it
🤣🤣🤣
I came across malt vinegar salt on a menu recently! Hahahaha
But...I was sure I was going to be the Colonel Mustard of my Custard...
+Ben Geile i'll use that next time.
Old Mother Hubbard of your Caramel Custard. :-D
LOL thats a good one! :)
I love this channels youtube comments
or the Custer of my Custard, or the Rommel of my Caramel.
I have thrown away no fewer than three caramel sauces after they seized up like that. Should've kept stirring.
You should put boiling cream
A little safety Tip
All kitchen tongs are not created equal and some won't pick up a ramekin, you'll get it about 3 inches into the air and then get pinched out and go flying across the table and then onto the floor.
Use canning jar tongs, and that ramekin is going right where you put it.
Yep , another safe way to pick them up
+jus4funtim What we're saying is use whatever tongs you can comfortably get the ramekin to the intended place with. Adapt to your own dexterity level.
Dexterity has nothing to do with the issue. It's the way some tongs are made. Some don't have a big enough scoop or the angle at which they come together aren't adequate to pick up a ramekin.
True enough, but with enough practice, you can pick up just about anything you need to with any tongs.
If you want to waste your time practiceing with a bad set of tongs, Knock yourself out.
I've got a can of paint for you that needs shaking till the balls stop rattling.
I love watching these videos of Chef John bc he talks like fun dad who's teaching all his kids how to cook
Hey Chef John, quick tip: Try heatig the cream first, to avoid the sugar crystals beeing formed. Works like a charm!
He has another video on caramel sauce. His conclusion, why preheat the cream and clean another pot when you can just stir the crystals into the cream without problems.
Ingredient List
9 large egg yolks
White granulated sugar
2 cups of cream
1/2 teaspoon kosher salt
Vanilla extract
Cool milk
As I watched the video I thought "wow, that stuff is RICH!". So when I made it I used little 1/2 cup Ball jars instead of ramekins. Instead of six servings you get nine with a little left over, which although not ideal when warm it does make a nice caffeine-free alternative to a shot of espresso. The servings are thus smaller portioned and ideal for me. This recipe is divine!
“Said the man that just posted a sausage recipe & finished with a butter sauce.” Chef John never fails to give a chuckle & bring a smile to my face.
Thought we were going to see the old "tap-a tap-a" for a second there. This one I'm trying. Thanks CJ.
Your videos make me smile regardless of how depressed I am
Dont know which I enjoy more. Your Fantastic Cooking, or your Fantastic Humor!! Thanks for Both.
"a very old culinary saying I just made up" - best quote of the year.
First off, I do not bake and rarely cook. But I watched this yesterday and thought it looked good, so I tried it out. Turned out perfectly. My wife was super impressed and loved it as well. She ate hers and "sampled" the kids as well. Great stuff, thank you.
I hope you do that salt video....I really don't know the difference, other than their prices.
At a basic level, table salt generally has iodine, and is square crystals. Also often contains a very minute additive to prevent clumping, so it'll pour, IIRC cream of tartar.
Kosher salt can vary in shape between brands, so measures by volume impart different levels of saltiness to a recipe. Also no additives, I believe. Mortons is less salt per volume, IIRC. Diamond crystal is pyramid shaped, and clumps under pressure. It the crushes well between fingers, so it's good for taking a pinch, and sprinkling on food.
Then there's sea salt, like he garnished with. Much larger pieces, for visual appeal and texture when eating.
+mlindholm thank you. Here in the uk we don't call anything kosher salt, so I've always wanted to ask this question.
+mlindholm thanks for explaining the difference. You didn't mention pink himalayan salt. +food wishes
+Rose H Himalayan pink salt is one of those maaaaany different varieties of "not the usual baking/cooking salts". Pink is due to the contaminants it contains (other than sodium chloride and additives like iodine and anti-clumping agents), giving it visual or taste appeal.
Due to this, it's more often used as a garnish on foods or a table salt, rather than a during-the-cooking ingredient.
+Robin Betts in uk its called maldon salt
anybody else notice he has a speech pattern. his voice starts out low, then goes high for a second, then goes back down. He also likes to kind of stop and pause with a high voice and then continue on with what he was saying repeating that same pattern. He goes like "then we wisk in the *SALT* [pause] blah blah blah"
YES
OMG! You're the first person in ten years who ever noticed that. You're amazing!
It annoyed me so much through the video 😂
I love how he talks
notahotshot that’s really funny, this is the first video of his I have watched
I love the way he talks, with pauses, it's energetic but also calming at the same time.
I’ve been having a very shitty today, this video is the only thing that made me continually happy for a while, thank you.
"Do NOT, under any circumstances, eat *two* of them at room temperature." 😂😂😂😂 Chef John, you are my spirit animal!
Glad a professional chef feels the same way as I do about cleaning strainers lol. Great video :D
I dunno what I like better... The recipe or the narration! 😂☺️👍🏽
I'm gonna be honest. I subscribe to your channel because of your unique voice in explaining the procedures. It's unique and somehow making me to watch your videos. I don't know why
First video ive seen, and I love you already 😂 you emphasize weird words in the sentence and I love it 🤣
Its kinda like the "Some of yall might be real mad at me, but it must be said"
Your videos help ease my depression. Thank you.
p.s. I also try out alot of your recipes!
This REALLY helped me saving half of my cold cream to pour in BEFORE the eggs & cool off the mixture. Thank you SO much !!!
Having finished this, another new favourite, along with the creme caramel. You are priceless x
Haha *'Do not*, under any circumstance, eat two of them at room temperature'
Next shot, only 4 ramakans.. LoL
Man that cracked me up!
I dunno Chef John, camel hair pumpkin seems like an intriguing flavor. But I trust your professional judgement.
So I made this for Thanksgiving 2 days ago. It was easy, required only a few ingredients and was amazingly delicious!!! Can't wait to make again! Thanks Chef!
Chef John, I usually hate to cook. But you make every recipe look *easy*! I've made your caramel sea salt coins every year for christmas since you posted it.
chef John can you please make lavender lemon shortbread cookies!! that would be amazing!
Omg yes I second that
Haha flustered by custard :) Amazing as always
Finally got around to making this recipe last night. I LOVE it! Very simple to make and very wonderful to eat!
Guilty! I threw away so many batches that seized up and thought I ruined them. I was following a written recipe only. THANK YOU, John! I can't wait to try this again tomorrow!
DO THE SALT VIDEO
Why do you make us hungry so late? It's around 11 o'clock at night here in my part of Canada. Looks good!
+Dwayne Wladyka Ah where do you live im in Ottawa and its already 1 :30am
it's 1:30 am where I am and now I have a craving... god
hey im canadian
Reema Radia Alberta.
Dwayne Wladyka Oh mY goD right when I saw this comment it just turned 11 pm here in Vancouver
I'm definitely doing this for the boyfriend for Christmas. I'm sure he'd love it. Thank you so much chief John!
Never had it before 😱. Looks so good!
UGHHH love u so much do a meet n greet and I'll walk to SF from Toronto I swear!!!
+Sarah M You're on. Also, you can heat cream, but why dirty another pot for nothing?
+Food Wishes Gotcha, kinda expected that answer! And I'm so serious about that meet and greet, I'd find my way there. Thanks!
Chef John! Do a meet and greet and I'll walk from San Francisco to San Francisco!
Chef John, bringing us panty-dropping recipes FOR FREE, since 2007. Thank you, good sir.
I'm living for the ending when the chef says _and as always, enjoy~_
Oh. My. God. This looks completely amazing!
4:13 SO ACCURATE HAHAHA this literally made me burst out laughing :')
I made these yesterday and it came out great! My Caramel didn't seize up at all...wonder if its because I only used medium heat?
This is such a simple easy recipe, but it has such a powerful result. Thank you so much for this!
do a salt video explaining the different salts and when to use each.... please :)
The way he talks omg I love it xDDD
taehyungie personally cant stand it
This looks AMAZING!!! Cannot wait to make it. Thanks John!
"You know what I hate more than tiny particles of sugar, cleaning the strainer."
Cracked me up. You are awesome. Thanks for all the wonderful recipes.
I just wanna move in with Chef John and his wife.
Ikr dessert all dayyy
@@deviraja914 His main courses are just as delicious!
"cleaning a strainer" AHHH my thoughts exactly!
Your commentary is the best complement to your equally amazing recipes.
Chef John, you've outdone yourself with this one!
Wish you'd bring back "round the outside, round the outside".
No tapa tapa?? Oh top tip re-dip a filled ladle and it won't drip. No need for the saucer then.
This custard looks amazing!! Thank you for the recipe.
Made it exactly as described. Excellent taste and texture.Thanks, Chef John.
Can you please do a soup? Can you please do Lobster Bisque? Thank you. ❤your channel.
You are the Coco Chanel of your Creme-Caramel.
On a serious note, could you make this into a Salted Caramel Brûlée ? with a little sugar on top & a blow torch?
For sure you could.
you are easily my favorite chef on youtube, your recipes are fire, you are hilarious, and your unique voice cadence is amazing to listen to!!! TY SO MUCH
I love your recipes Bc they’re practical for every home. Not everyone has a sifter!
I thought that this was soup at first.
It might take away some of the sweetnes but diabietes is still comming man
Chef John is a gift. CONGRATS ON 1 MILL SUBSCRIBERS
Love all your deserts ❤️
Can I add caramel to egg nog and bake this?
Damn homie!!!
why does;;;; he spEAK Like thi$......! i would lIKE tO know,,,,?.!:
im pretty sure its just a speech impediment? or whatever the word for it would be. similar to the burger king foot lettuce guy.
Brandon Johnson that’s not what a speech impediment is. those are things like lisps and pronouncing an r as a w.... etc.
@@taurus3654 ur right but idk the name for it thats why i said 'or whatever the word for it would be"
@@brandonj9795 just an FYI, CHILLS doesn't have a speech impediment. He just reads at a 3rd grade level. lol
Ntandokazi Mngomeni I don’t know ANYBODY who reads like that, and there are many slow readers in my English class..... 😭😭😭
You are my favorite cooking Channel. Your recipes are EASY. They don't call for esoteric ingredients or tools of techniques. Any lay person with half a brain can follow.
I LOVE your channel - I'm a sucker for the puns and I giggle to myself every once in a while watching your videos (people seem puzzled when they look over my shoulder to see that I am laughing at a bunch of eggs in a bowl). Thank you and take care!
this may be a terrible question, but since ice cream is essentially custard based, can you pop this in a ice cream freezer and turn it into ice cream? i mean, why couldn't you? is there a reason?
Go for it and report back with results!
+Dreamy Elf That's a good question! I hope someone has an answer cause I'm curious myself!
+Dreamy Elf Try it and see. Let us know how it turns out.
+Dreamy Elf You'd most likely get frozen custard. Ice cream is just milk/cream based, no eggs involved. But frozen custard is creamier and thicker, kinda similar to gelato. So yeah if you put this mix in an ice cream maker/freezer you should get some frozen custard c:
my life would be complete. i'd still call it ice cream.
Can you make another Vegan recipe?
+Overactivedreamer, no!
Fuck vegan recipes!
I love these videos and would love a vegan recipe that I can try
I'd love to see that too
Warrior Son, best comment ever! :D
Made it. Came out amazing. Filled 12 slightly smaller cups. Over 5 days only got better every day.
The best chef on the interweb!!!
Anyone else wanted to watch the whole video but got really disturbed by the tone of voice??
No. The dude is amazing. If you listen carefully, you’ll get why. The first video I watched - I was a touch annoyed, too. Then I saw more and realized the man is so informative, funny, and, well, just nice. Now can’t get enough.
circle2and5 He can be informative, nice and funny without sounding like an idiot, you know? Nobody speaks like this…
miXn No need to be hatin’ someone just for who they naturally are.
@@miXn what the fuck do you mean by that, obviously he does, no need to be a dickhead for no reason. If you hate it so much then just fuck off.
No, not at all, We love Chef John. And we're not aholes and want to control everythign about everybody.
Whenever I come this quick my girlfriend doesn't talk to me for a week.
I forgot I don't have a girlfriend ):
I've made this yesterday. Easy to make and it's so delish! Thanks Chef John 😊
I love this technique and the custard was delicious! I'm definitely making it again.
I've never heard anyone speak with a permanent exclaimation point.
I appreciate the recipe, but listening to you speak in 4 word sentences is driving me insane.
Love your recipes, videos, and fun puns.
I just love your voice and the way you present each episode
Why do you talk like that lol
CShizi why not?
zavia romanova because its annoying as fuck
Love the videos but the guy sounds like he’s asking a question after every sentence
You Sir are simply amazing! Thanks!
This is crazy easy looking! Thanks for sharing Chef John!
i love everything about this recipe