Best Technique for Classic Flan - Kitchen Conundrums with Thomas Joseph
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- Опубликовано: 29 сен 2024
- A great flan recipe is a true dessert treasure to have at hand. Here, Thomas Joseph shares his tips for making this classic treat.
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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
OMG! SO GOOD, authentic Spanish Flan! Just eggs & milk, no fillers or tricks like condensed milk! Worked perfectly - I've never made flan before. But my success shows it's fool-proof! Make this - so special! Perfect instructions & science know-how. Suggest writing it out first.
Thomas Joseph is exactly what I need during this corona lockdown
Same lmao
U r bat
Yes me to
I understand you very well
Thomas Joseph is the best teacher and every recipe I try from him turns out wonderfully! Thank you so much for your talent and information.
Thank you Thomas been making flan crème brûlée and pot au crème for many years and I adore you for your flan recipes so simple and perfect outcome 🙏🙏🙏
I love the way he kindergarten the explanation on everything, i learn something new here and there.
Thanks for the share.. I followed the recepie to the t and it was perfect. Just added a touch of nutmeg !
I made for my parents and my siblings and everyone liked it, thank you so much for the recipe. 💜
Everyone should give it a try it’s really delicious
@Thomas Josef I like how you describe details ..just wow!
Perfect looking flan
This is called Leche Flan in the Philippines! Love it!!!
I love watching you cook, thank you for this recipe
Simple Flan:
Ingredients:
1can condensed milk 300ml
1can evaporated milk 300’ml
8 eggs(5yolks,3whole)
1tsp Vanilla extract
White sugar
Water
Foil wrap
Procedure:
1. Heat sugar and water until caramelised, put it in your pan/mold. Let cool.
2. Mix condensed milk, evap, eggs & vanilla extract.
3. Pour mixture into pan/mold.
4. Cover pan/mold with foil on top, curl the side of the foil onto the pan/mold so it’s sealed tight.
5. Place it on your steamer.
6. Cook for 30-40mins.
7. Refrigerate. Done! Yum!
BINGO
I make it similar, only 3 whole eggs, in the oven, perfect every time.
The color of his flan. 🤢
I don’t know who’s more delicious, the dessert or the chef 🤤🤤🤤
I like this kind of flan. I like the texture. ❤
Every time: Perfection!😋
First time watching your video.. Reason behind your huge followers is your precision 👍👍👍👍
Despite all the negative comments about how their recipes are better or how eggy it looks or taste like or how much talking you put in the video. Sorry guys, your versions are not only versions out there and are not best for everyone. So, last night, I followed the instructions exactly how Thomas showed in the video, and it came out so perfect, and this is my first time making it. Today, I take it to work to share with my colleagues, and the whole batch is gone in an hour. Everyone said it’s light and delicious. Thank you so much! Keep up your good work and ignore those people who never appreciate or realize there are much more than what they know in their own small world.
p0
And neither is his or your version. You sound hypocritical
Mine is in the bath now ❤️ can’t wait to try it ❤️
Was AMAZING! Easy what a hit! 💖
Mines better
A great recipe to spend time during this times, thank you and great luck to all from Costa Rica.
How manny times to see these Video..ilove this any moment every moment 👏❤️
I'm a professional pastry chef that flan is perfect omg that's the texture of flan
Very nice! Love it. Thanks so much for your sharing this video.
Love it ! Wanted to cook this soon! Stay safe Godbless uou and your family! Thank you for sharing your recipe...
That flan looks so satisfying and smooth
This version of flan convinced me to actually make a flan :'D
*My FAV dessert.* ♥️
My mom doesn't heat the milk... _all the ingredients get whisked together cold in a bowl..._ (one less step with no tempering!).. and she does substitute a cup of heavy cream. The result is *DECADENT perfection.* ♥️
SO many recipes omit the “wet” detail of the caramel. You had me in the first minute. Nice job!
Exactly what I'm looking classic leche plan.. I'm gonna try out make no mistake... thanks Joseph
In Brazil, we make it with condensed milk. It's called Pudim de Leite (milk pudding)
those in brazil who use condesed milk are sugar freak.i use it with pure milk..and non sugar..only the caramel....eggs and milk
Thank you for your tips 🙂
Flan MUST be eaten with a huge dollop of Dulce de Leche Repostero! Love your recipe
flan is my children's favorite. and i also love making it. i kind'a make my version.. i don't stop researching to make a better taste. and i'm happy i drop by your video... so i can have another idea.. thank you so much. God bless
That moment when you make the receipt step by step and he strikes you with the " you should make this a night before "
Faisal AL Haratani I’m Brazilian and I make this all the time. Here is my recipe for the custard base: 1 can of condensed milk, 2 cans of whole milk (using the same can of condensed milk to measure), 2 whole eggs, and 3 egg yolks. I also splash a tiny (and I mean tiny bc it will change the flavor) amount of vanilla extract in there and mix. Pour the mixture in a pan coated with the caramel sauce (I use one cup water and one cup sugar to make mine. And I know it’s ready once the sauce turns into an amber color). When pouring, I recommend you pour gently on top of a spoon that way the mixture layers on top of the caramel sauce instead of mixing together. I also suggest you use one of those Bundt pans that have a hole in the middle because it will cook faster. Place the pan in a water bath (like the video) and place in an oven at 350 degrees. If you don’t have a roasting pan like the one in the video, I use a large pot and place my Bundt pan on top. Works every time. Usually takes about an hour and a half to cook, but I know mine is ready whenever u stick a knife in and it comes out clean ☺️. I allow the flan to cool outside of the oven before flipping or placing in a fridge. Best served cold so if you do it in the morning you should be good to go at night 😁.
@@hcccss12 do you still need to heat the whole milk + condensed milk mixture before adding it to the whisked eggs?
Very well explained. You did a great job. Loved it. 👍
Thank you Thomas. This was an awesome video. I loved the wet caramel technique.
Thank you so much for sharing , This recipe is exactly im looking for, im gonna try this tomorrow.
I’m surprised to hear a lot of people ended up with scrambled eggs before. I’ve been making flan since forever but that had never happened to me. I guess my teacher was pretty good.
well beginners might not see that coming.. though it's pretty obvious that the eggs can be cooked really fast
well beginners might not see that coming.. though it's pretty obvious that the eggs can be cooked really fast
In the Filipino culture, flan is a major dessert for special occasion from the Spanish influence during colonization. I am watching you make it using the same techniques and the same size pan. There are a few things different we use. We use a can of evaporated milk (fresh milk is not randomly available in the Philippines), a can of condensed milk, of course sugar and most of all 10 yolks and 2 whole eggs. Also, instead of adding vanillaor for flavoring or nice smell, we soak lime zest in the evaporated milk for an hour then we strain the milk. Same cooking procedure.
11:22 ...so satisfying
Thanks for the techniques.
Hi I just watched ur video. I have a question cn I steam it instead? If u dnt have an oven? If so how many minutes /hour to steam? Low fire? High fire? Thank u for ur reply
I'd like to ask the same question about steaming instead of using oven.....
"As the final touch we insert our face in the flan and try eat it all or die happy"
Best recipe so far love it❤❤❤
I basically gave up on this recipe after I saw you need 9 eggs..... I literally can't find eggs anywhere
Did you try a shop?
You can half it.
I think it’s 10 eggs. Lol
Aldi's still had some today, but I saw jerks loading up with 7dzn eggs and 9 gallons of freaking milk...
J. C look up at the top for my recipe! Only 4 eggs
My favorite Filipino dessert.. leche flan.
Thank you
I like your flan , I add cream cheese because I like a more firm version. Plus melt chocolate in it.
1 can of evaporated milk, 1 can of condensed milk, 8 egg yolks, sugar for caramel. Steam for 30-40min. That’s it.
this is how we make leche flan in philippines
I do 1 can of evaporated milk, 1 can of condensed milk, 3 eggs, 1 bar of cream cheese, 1 teaspoon of vanilla extract. Sugar for the caramel sauce. I find this too sweet but its how my sister likes me to make it.
This is better flan than the video... too much egg and you feel the flavor
I use same the recipe but instead of 8 yolks I use 4
Same recipe I use (and without putting heat to the custard before it goes into the oven)
You are amazing Thomas! Can't wait to try this yummy flan
Wow, fantastic,
Look so yummy,
Big like, thanks for sharing,
Keep safe & stay connected!
This is exactly the video I needed, when I made it the first time I cooked the custard again and it scrambled and it's funny because I already knew it was going to happen and I still did it and I have no idea why, I'm making it right now again
You mentioned making it coffee flavored. How is that done? I’m thinking instant coffee. Does that work?
Thank you! i always doesnt like the condense with evaporated milk version. i will try this soon.
Why am I watching this, I know flan more than my mother 😂
Because courage the cowardly dog
You r the best ...I made it was delicious 👍🍮
Thankyou appriciate my knowledge. I new known that caramel made from sugar, zeamays flour, and water. Inthe recipe different.
Thomas, first of all, I wish you're safe, you and your family. Secondly, you're a babe and I want you to bake me into a flan.
Arthur Filemon - Countertenor 😂
this deserves to be a top comment
Trung Tran unless he prefers the other position
I want to bake him lol
Bro?
Very professional!🙂 Also very clean process 👍👍
wow it so nice
Subbed! Detailed teaching. A+
I made this just as you taught. I was in heaven. I took some over to my daughter's family out of fear I would eat the whole thing. BTW, my daughter was in heaven as well. Great recipe.
This look amazing in Mexico we don't bring the milk up to temp we put the eggs, milk, and sweetened condensed milk on canand favoring of choice in a blender blend it than poor it on the pan with the Carmel and bake in the oven or cook it in a steamer. If anyone wants to try it follow this recipe but just replace sugar with 1 can condensed milk and blend all the ingredients at ones and cook it the same way here
Beautiful....so fragile and tasteful ...
Delicious 😋
The melting point of sugar is 366.8 deg F. If you put the sugar in the baking pan that will be used for the flan and put it in a 400 deg F oven, it will be the easiest way to get caramel in the baking pan prior to adding the custard.
You know it’s a great flan when there aren’t any bubbles in it 👍. Great recipe, thanks for sharing it! It’s going straight into my food playlist!
Wet caramel:
1/2 cup granulated sugar
3 table spoon water
( no mixing, just swirl the pan. Use the Lidl to help not crystallise)
Custard:
4 cup whole milk
1/2 cup granulated sugar
(Infuse coffee here)
( do not boil )
5 whole egg
5 egg yolk
1/2 cup granulated sugar
Pinch of salt
Add the milk to the egg while whisking.
Add vanilla
Add the custard to the pan
Pre heat 325 •c
Rack in the centre
Roasting Pan with water (2inches) 30min to heat up
50Minutes in the oven
Cool in room temperature
In fridge to be cold and firm.
My flan have bubble after oven, do you know how to solve it? I love you vdo btw
Wow amazing 😋😋
Soo niceee 💛
What size is u pan ?thanks for sharing ❤❤❤
PERFECT!!👏🏼👏🏼👏🏼🙋🏻😍😘💜💕 TFS
Do I need to cover my creme caramel mould with aluminium foil before I place it in the oven? Or covering it with aluminium foil isn’t necessary?
Do I do this in low, medium or high heat
You can put three to four drops of lime or lemon and not worried about crystallization. or a tsp corn syrup.
thx for the recipe. Oven does not have 325C so how do I cook? and how long would it be? thx
That's 325°F.
5:50 is Thomas Joseph trying to explain protein denaturation?
Do we have to make the milk hot .. because I put it directly with the eggs mix all together and leave it in The oven 2 hours or on the stove 30 minutes.. or else maybe flan is 🍮 is cream caramel same the one in carton sold in the market ready to use !!???
Can you use powdered milk instead?
Is there a link to the written recipe?
Shouldn't the caramel be hard after you cool it? How is it a liquid when you flip it?
Flan is Leche Flan in Filipino.
Wet Caramel is Arnibal in Filipino.
What temperature you the oven
Hey how are you doing, I like your video , I am going to try this, but video it’s very long. IThanks
What's the difference between a flan and a créme caramel? Are they the same ?🤔 I've always been curious!
Yummy
Can i make this in glass dish?
I've never seen him use that pencil on his ear
No need for 10 eggs people!! Just grab 4 eggs, 1 can of evaporated milk, 1 can of condensed milk, 1 tbsp of vanilla. Blend everything. Sift everything. Pour it into a pan with caramel and thats it. For the caramel 1 cup of sugar. In a pan on medium heat put the sugar and it will start dissolving on its own.
Nope to the whole thing. This is over complicated. I’ll stick to my mom’s recipe, which is far simpler and magnificent.
Bea R Hi! What’s your mom’s recipe? I tried making flan 5 times and always failed. For some reason, I’m scared of caramel.
This is just a guess but I think your mom recipe is a spain style flan, which use condense milk and/or evaporated milk. The one being shown here is a french style flan or creme caramel, which use mainly milk and eggs. I personally prefer the french style because it allow me to control to the sweetness and richness of the flan.
My Nguyen My mom used regular milk and whole eggs, but she steamed it. Hers always came out beautifully and delicious. Unfortunately, she doesn’t make it anymore and can’t remember how to make it.
Minh Carter that is definitely a french influenced recipe. In asia we don’t typically have access to oven so we often steam it. Steaming is faster compare to baking. The only cons to steaming is that it cooks the custard too fast and boils it, creating holes in the final result. Baking in water bath cooks the custard slowly and result in a more velvety result 😊
My Nguyen Hi My! In your opinion, I should try his recipe? It looks so good. I’m not very good at making desserts.
Oh.....my....god....😍
you should try desolving the sugar with water before you put it in the pan.
Is FLAN the same as caramel custard?
This video nor the martha stewart recipe website states if the eggs need to be at room temperature. Does anyone know if the eggs need to be at room temp for this recipe. I made this flan with eggs straight from the fridge which may explain why my finished flan looks different than in the video. But maybe I mixed the eggs to much or maybe i didn't temper it correctly. Not 100% sure why mines turned out the way it did which is frustrating. Regards, Mark.
Guys
Use 1 can 370ml evaporated milk 1can 380 ml of condensed and 5 whole eggs, mix it all GENTLY (no need heating the milk,and
steam it in super LOW heat for 35mins. and you’ll get creamy leche flan.
GENTLY and LOW ..are very important.. I tried to cook it for 6X and I learned from my mistakes😂😂
do not overcook.
I like the way he explains the 'Why' behind his works. Or generally the way he explains the recipe very well and in the right speed.
Ikr, for the longest time I was wondering why can't we stir the sugar and now I know thanks because of him
I love the science part more than the recipes.
If you appreciate the how and why of a recipe, like this, then watch Kenji Lopez-Alt, the master of the technique
*The entire world:* "CORONAVIRUS!!!"
*Thomas Joseph:* "But this flan, tho ..."
The entire world: "And that cute guy in the denim apron just..."
Here in the Philippines we use condesed and evaporated milk in the custard and just mix everything. We dont heat it up.We sometimes use calamansi for a hint of lime. We would strain,steam, cool and refrigerate.
What does he use that freaking pencil perched on his right ear for?
@@theenglishtongue1365 he uses it to poke people who ask why he's got a pencil behind his ear.
The English Tongue it’s the microphone.
Every country that was colonized by spain has its own version of flan.
Very true! I'm Filipino and my grandma makes a leche flan using condensed milk, and it so delicious and dense! When I moved stateside, I was very surprised to find out it was a common dish.
Brazil wasnt and we have our version. France does too. I dont think it has anything to do with Spain
In a Brazil we make it with condensed milk. We weren’t colonized by Spain though. Idk what I’m watching but it’s blasphemy 😂
Same with us Vietnamese! We weren’t colonized by Spain
electric flan
I have this wobbly Flan pun I'm working on... Don't worry, its almost set!
I have a better pun but I don't wanna flant it.
😆😆
that pun was so awful...i loved it.
Cute
I'm a flan of this
What a beautiful flan!
Some tips for whoever is going to make this:
1- You can use a baking pan with a hole in the middle so it bakes faster;
2- You can heat the milk in the same pan that you made your caramel, that way the remaining caramel will melt into the milk giving it a bit extra flavor, plus it helps cleaning the pan;
3- You can use equal parts of milk and sweetened condensed milk instead of sugar, just mix all together with no need to heat the milk.
Where are you from? Those tips are also used by my mom from Mexico...
I was saying the same thing! I’m Puerto Rican And we just mix everything together and throw it in the pan without heating the milk first
Same tips from the Philippines :)
@@paulinarittscher215 I'm Brazilian :)
u can also skip water for the caramel n just shake/move around the pan. my mom does it like that(cuban) n it doesnt caramelize. just dont put any utensil in it
Be sure to make enough caramel so that you also coat the sides of the pan. Doing this means you don’t need to loosen it with a knife. It releases from the pan a lot easier.
how about enough to cover the bottom
I finally made the caramel and it’s the best way. I’ve been making flan for 20 years now but was always hit and miss with the Caramel. But now, I’ve never had to throw it away after watching this video. The caramel I make now is perfect. I love Thomas Joseph’s videos the best. He explains so well how to do it the right way and the reasons why you make a mistake. 👍🏻 he has the best recipe videos.