Dear Maestro Jean-Pierre, I cannot express the immense joy and gratitude I feel each time I watch your videos. Your recent rice pudding recipe left me in awe of your culinary prowess and unwavering passion for the art of cooking. With every new video you share, Mondays and Thursdays have become days of anticipation and culinary delight for me. Your mastery in the kitchen is truly unparalleled, but what truly sets you apart is your humble nature and genuine desire to help others. Your teaching ability shines through every step of your recipes, making even the most intricate techniques feel approachable and achievable. Your guidance has not only expanded my culinary skills but also inspired me to explore new flavors, textures, and culinary adventures. Your dedication to sharing your knowledge and skills with the world is truly commendable. You have created a community of food lovers who eagerly gather around their screens, awaiting your next masterpiece. Through your videos, you have touched the lives of countless individuals, instilling in them the confidence to explore the magic of cooking and discover their own culinary talents. I cannot thank you enough for the impact you have had on my culinary journey. Your unwavering commitment to excellence, coupled with your warm and inviting demeanor, has made learning from you an absolute joy. You are a true maestro in the kitchen, orchestrating culinary symphonies that delight the senses and nourish the soul. From the depths of my heart, I applaud you, Maestro Jean-Pierre. Your talent, your generosity, and your love for the culinary arts have created a lasting legacy that will continue to inspire and uplift aspiring chefs and passionate food enthusiasts for generations to come. With utmost admiration and gratitude, Will. ❤
So many skills learned to make one small dessert...Chef, you are too good to us, teaching us everything we need to know to make the culinary portion of our lives that much better.
It is truly a delight for me! Having this platform to share my 50 years of experience in the kitchen is an incredible gift, making my retirement as a chef truly exceptional. Best wishes and success!🙏❤️
Hey Chef, hey Jack! I'd love to see a special "behind the scenes" episode where we can see how the episodes are made, how you guys met each other, who else is involved in this channel, and how much butter Chef JP actually stored in the kitchen studio 😀
I like that you are bringing the classics back, things you cooked back in the 70's, 80's! Keep up the good work! They are called classics for a reason, they never ever will be replaced!
But in 60’s ,70’s and 80’s we never used a Torch, we had Salamanders and Broilers, Real Chef’s never use a torch, and old saying I had in my kitchens , “ PICK A JOB BIG OR SMALL , DO IT RIGHT OR NOT AT ALL “… first time I seen a Chef use a torch in 1981, the Executive Chef went ballistic , now every Chef skimps using this device . It took knowledge and skill to caramelize sugar with those devices, a torch is for Cheap Artist Chefs. Augustine Escoffier would agree 100%.
@Jeff Gulla why are you gatekeeping how to caramelize sugar? Just because another way was harder, doesn't mean it was better. Manual drills and saws from 200 years ago aren't worth diddly compared to modern day powered machinery. What the salamander does is bathe an entire area in a consistent heat bath. The handheld torch can hold the same, or even higher, temps than a salamander with near pinpoint control of the heat source as well as the ability to easily thermoregulate by with reducing flow and or distance to the thing being bruleed.
@@klaytonkress1104 Klayton I’ve seen to many Cooks burnt 🥵 from torches, as dangerous as a mandolin, and thanks to our Global Warming Doctrine by 2030 they will both be extinct. As you said a torch can produce higher temps, and yeah burns happen more frequently than expected. FYI it’s as bad as being Branded.
this is the best Cooking Channel on the Internet! Yes, you can find other channels with recipes that are good, but this channel has some thing none of the other ones have. Chef actually teaches you about the process step-by-step. He doesn't just tell you mix this with that. I have tried many of these recipes most recently the strawberry mousse all came out fantastic! they came out so good might even think about putting together a little bakery people in my area have never experienced food like this opens up a new market. Thank you for all the great content! Thank you for your time and knowledge which is priceless!
Most charismatic, authentic, classic and entertaining chef on youtube! (AND amazing creations that taste delicious!) Approved not only by my husband and I, but by our two college aged sons as well! Thank you so much for being YOU!
Oh my gosh Chef, I will have to make this for my wife! Her two most favorite desserts are crème brûlée and rice pudding! She should love this! Thanks Chef!
My home educated 8yr old daughter and i are learning so much from these fantastic videos ,my daughter is so inspired by jean -pierre to want to learn french as well. Thankyou so much jean-pierre for sharing your skills, knowledge and humour. Very much appreciated 🙏❤
Quel plaisir de vous regarder! Cette recette me rappelle mon enfance en Europe mais en version plus plus! Wow! Vous avez touché mon coeur lorsque vous avez mentionné avoir laissé les raisins secs dans le Captain Morgan! Mon rhum favori! 😊Je fais cette recette bientôt c'est certain!
I watch virtually every video you release and try to cook every recipe you give us. I have even formed a Sunday Night Supper Club and host 8-10 guests at my house each week. It is a BLAST and such a break from my attorney work. Last night, I started the group off with a garden salad and your restaurant style garlic bread, followed by your sausage Bolognese, served over fusilli pasta. And for DESERT, this upscale rice pudding. One of my guests was intrigued by the brulee torch, so I let her do them all. What a simple, tasty, easy, fool-proof desert to make. EVERYONE loved the drunken rum raisins and the turbinado sugar. It definitely adds a crunchy top. Thank you so much for this channel.
Thank you so much for the effort to convert your recipe to grammes and mililiters, it makes it so much easier when you are used to cook that way. I made several of your recipes, my family loved them all, truly amazing classic flavours. Your desserts are my absolute favourite! Lots of love from the Netherlands.
Brings back memories JP of all the good individual desserts you did at The Left Bank! This is just an exceptional recipe with an exceptional presentation!
Fresh cinnamon, like a good number of spices, is very potent and a little goes a long way. Heat makes it bloom. There are mini kitchen torches just for caramelizing tasks which are far less intimidating for a torch novice to use.
Chef Jean Pierre! Thanks for another great recipe and video! Back in the early 90's eating at "The Left Bank" was my first up scale dining experience and I remember almost every bite especially, your filet mignon stuffed vidalia onion with I believe a red pepper coulis. That was easily to this day the most amazing appetizer I have ever had and you have been my favorite chef ever since. Thanks for sharing all of your delicious recipes I can't thank you enough! Can't wait to see you hit 2 million subscribers+!
i love your desserts. whenever I have company over for dinner, I make a dessert. and when I make a dessert, it's a Chef Jean-Pierre dessert. this one will be next
I made this- my first time making rice pudding- but I had to use plant-based cream and almond milk for the lactose intolerant in the family. Thank heavens the rum raisins weren’t a problem. It turned out beautifully and everyone was happy. Thank you Chef for your meticulous directions and delightful humor.
Hello Chef! I made this today and it is delicious! I soaked the raisins in Captain Morgans spiced rum last November! Sooo good! Thank you sooo much! My 84 year old mom LOVED it lol
Thanks so much for these great recipes. I've been converting your measurements to metric measurements for years. Even though a child could do it, I'm so glad that you are now posting the 'grams'.
OMYGOSH, YOU ARE STILL ALIVE!!!!!!!!!!🥰🙏🙏🙏. i just learned and cooked your “PORK TENDERLOIN” Recipe…….but was telling my Family that you SADLY passed away in 2016…..but i just saw online someone corrected the author of an article - that you’re still ALIVE. I APPRECIATE your RUclipsS!!! I APPRECIATE ALL you teach us in your COOKING VIDEOS🥰🙏🙏🙏 GOD BLESS YOU CHEF JEAN PIERRE. Sooooooooo GRATEFUL YOU ARE STILL WITH US!!!!!!!🥰🙏🙏🙏
I have a Huge bottle of Spiced rum (and I’m not a Rum drinker) that NOW has purpose! Drunken Raisins! Awesome - Can’t wait to try this (in a couple months LOL)
OMG, I cannot make this, I would be eating it and NEVER sharing this LOL Fantastic, thank you for sharing and teaching and I am going to make this! thank you Chef Jean-Pierre
yummy, my mom is going to love this when i make it for her; thanks Chef for sharing your recipes along with your most needed guidance that you have acquired over many years of experience
Chef Jean I love how you demonstrated how to make rice pudding I don't know about this on I will definitely try this one thank you chef for sharing your recipe with us God bless you and yours keep going chef best channel ever
I love rice pudding and this version looks yummy! 😋 I soak my raisins in Captain Jack's, too, and use them in my amazing homemade fruit cake or homemade ice cream. It's the bomb!!! Can't wait to try this.
Wow 🤩, grown up eating this made by my mom with Indian name “KHEER” , but hats off to you, never imagined can be turned into a glamorous,⭐️ ⭐️ ⭐️ ⭐️ ⭐️, blockbuster dessert and a super entertaining recipe video Love this 👌😃😀😃😁
That’s actually right after cooking the rice you need to leave it at least 5 to 10 mins to finish the cooking process. Most of the time here in Asia, we use rice cooker so we no longer need to do that. But there is one technique that we do this can work in rice cooker or stove. When the rice cooked, open the lid for 3 to 5 mins while your in lowest heat setting (in rice cooker maintain in “keep warm” function) to have the remaining moisture or water to evaporate. This will give rice better texture and make it more sticky. You can leave it open a little longer if you want to make the bottom part crispy.
Merci Chef ! C'est vraiment un plaisir de vous écouter avec votre accent si caractéristique. Vous êtes un des rares personnages dans l'univers de la cuisine que j'aime regarder tant tout semble si facile et bon avec vous :) (et amusant surtout !). Amitié du pays et merci pour tout ;)
For anyone who would buy PVC pipe couplers for molds, some have a small rib at the halfway point of the coupler. The rib would make it difficult to un-mold any food. Make sure you get the smooth couplers.
Now that's more like it, a real genuine "Rice Pudding" and not rice porridge as called Tice pudding in the UK 🇬🇧. Thank you for sharing is delicious looking genuine real Rice Pudding.
You know what is probably strange for the Chef? 99% of chefs don't get a "good job" for putting together a meal. Chefs work their balls off and most customers have no idea what it took to get that meal in front of them. This channel brings respect to that. Folks, try cooking these recipes. None of them are misses.
I have never made this pudding before, I made it according to your recipe, everyone in the family was delighted and the children were especially calm, maybe the amount of rum was just right😂
Dear Maestro Jean-Pierre,
I cannot express the immense joy and gratitude I feel each time I watch your videos. Your recent rice pudding recipe left me in awe of your culinary prowess and unwavering passion for the art of cooking. With every new video you share, Mondays and Thursdays have become days of anticipation and culinary delight for me.
Your mastery in the kitchen is truly unparalleled, but what truly sets you apart is your humble nature and genuine desire to help others. Your teaching ability shines through every step of your recipes, making even the most intricate techniques feel approachable and achievable. Your guidance has not only expanded my culinary skills but also inspired me to explore new flavors, textures, and culinary adventures.
Your dedication to sharing your knowledge and skills with the world is truly commendable. You have created a community of food lovers who eagerly gather around their screens, awaiting your next masterpiece. Through your videos, you have touched the lives of countless individuals, instilling in them the confidence to explore the magic of cooking and discover their own culinary talents.
I cannot thank you enough for the impact you have had on my culinary journey. Your unwavering commitment to excellence, coupled with your warm and inviting demeanor, has made learning from you an absolute joy. You are a true maestro in the kitchen, orchestrating culinary symphonies that delight the senses and nourish the soul.
From the depths of my heart, I applaud you, Maestro Jean-Pierre. Your talent, your generosity, and your love for the culinary arts have created a lasting legacy that will continue to inspire and uplift aspiring chefs and passionate food enthusiasts for generations to come.
With utmost admiration and gratitude, Will. ❤
Thank you sincerely for your kind words! Your comment truly humbles me, and it is feedback like yours that makes all of my efforts worthwhile!🙏🙏🙏
Wow very nice comment indeed take a bow sir 👏🏻👏🏻👏🏻👏🏻All the very best
Did you have ChatGPT write that?
Chois. May. Vary. Good.
Agree 100 times over. Very well written. "Culinary Legacy"...NICE!
So many skills learned to make one small dessert...Chef, you are too good to us, teaching us everything we need to know to make the culinary portion of our lives that much better.
It is truly a delight for me! Having this platform to share my 50 years of experience in the kitchen is an incredible gift, making my retirement as a chef truly exceptional.
Best wishes and success!🙏❤️
You are spot on, he a delight to watch.
Hey Chef, hey Jack!
I'd love to see a special "behind the scenes" episode where we can see how the episodes are made, how you guys met each other, who else is involved in this channel, and how much butter Chef JP actually stored in the kitchen studio 😀
I want to see Jack when he tastes the food after the shows
Maybe-It's so easy Jack can do it!
Jack has fantastic Graphics here(better than the usual fantastic graphics).😉
It is a well designed channel and awesome graphics. Great job.
Maybe a video where Jack cooks one of Chef's recipes and Chef JP operates the camera :)
"Hey you, you're small." The Chef never fails to crack me up.
I've had creme brulee and I've had rice pudding. This is a great combo
My thoughts exactly! Yummmm. 😋
I love Rice Pudding and make it all the time - made it once this week, already but going to make this, this evening 😋
I like that you are bringing the classics back, things you cooked back in the 70's, 80's! Keep up the good work! They are called classics for a reason, they never ever will be replaced!
👍👍👍❤️😊
But in 60’s ,70’s and 80’s we never used a Torch, we had Salamanders and Broilers, Real Chef’s never use a torch, and old saying I had in my kitchens , “ PICK A JOB BIG OR SMALL , DO IT RIGHT OR NOT AT ALL “… first time I seen a Chef use a torch in 1981, the Executive Chef went ballistic , now every Chef skimps using this device . It took knowledge and skill to caramelize sugar with those devices, a torch is for Cheap Artist Chefs. Augustine Escoffier would agree 100%.
@Jeff Gulla why are you gatekeeping how to caramelize sugar? Just because another way was harder, doesn't mean it was better. Manual drills and saws from 200 years ago aren't worth diddly compared to modern day powered machinery.
What the salamander does is bathe an entire area in a consistent heat bath.
The handheld torch can hold the same, or even higher, temps than a salamander with near pinpoint control of the heat source as well as the ability to easily thermoregulate by with reducing flow and or distance to the thing being bruleed.
@@klaytonkress1104 Klayton I’ve seen to many Cooks burnt 🥵 from torches, as dangerous as a mandolin, and thanks to our Global Warming Doctrine by 2030 they will both be extinct. As you said a torch can produce higher temps, and yeah burns happen more frequently than expected. FYI it’s as bad as being Branded.
@@jeffgulla1399 Well you do it the fancy way. I prefer doing it the easy way, I don’t care about being a purist.
To know that he's my friend makes me feel so warm n fuzzy.
Chef JP is the best RUclipsr in existence
💯 bruh.
this is the best Cooking Channel on the Internet! Yes, you can find other channels with recipes that are good, but this channel has some thing none of the other ones have. Chef actually teaches you about the process step-by-step. He doesn't just tell you mix this with that. I have tried many of these recipes most recently the strawberry mousse all came out fantastic! they came out so good might even think about putting together a little bakery people in my area have never experienced food like this opens up a new market. Thank you for all the great content! Thank you for your time and knowledge which is priceless!
Thank you! 🙏😊
Most charismatic, authentic, classic and entertaining chef on youtube! (AND amazing creations that taste delicious!) Approved not only by my husband and I, but by our two college aged sons as well! Thank you so much for being YOU!
🙏🙏🙏😊❤️
My wife greatly appreciates all the new dishes you have been teaching me.
Oh my gosh Chef, I will have to make this for my wife! Her two most favorite desserts are crème brûlée and rice pudding! She should love this! Thanks Chef!
The Cooking Is Amazing 👍🏽
I Also Enjoy all the characters you mimic😊 WC Fields, Rodney Dangerfield, Harpo Marx, Curly, Etc. Etc.🤩
My home educated 8yr old daughter and i are learning so much from these fantastic videos ,my daughter is so inspired by jean -pierre to want to learn french as well. Thankyou so much jean-pierre for sharing your skills, knowledge and humour. Very much appreciated 🙏❤
🙏🙏🙏😊
Wow, I’m todays years old and have now learned how to properly make rice pudding. Thanks Chef JP, you’re the best
I never learned the proper way either. Great video.
Quel plaisir de vous regarder! Cette recette me rappelle mon enfance en Europe mais en version plus plus! Wow! Vous avez touché mon coeur lorsque vous avez mentionné avoir laissé les raisins secs dans le Captain Morgan! Mon rhum favori! 😊Je fais cette recette bientôt c'est certain!
I watch virtually every video you release and try to cook every recipe you give us. I have even formed a Sunday Night Supper Club and host 8-10 guests at my house each week. It is a BLAST and such a break from my attorney work. Last night, I started the group off with a garden salad and your restaurant style garlic bread, followed by your sausage Bolognese, served over fusilli pasta. And for DESERT, this upscale rice pudding. One of my guests was intrigued by the brulee torch, so I let her do them all. What a simple, tasty, easy, fool-proof desert to make. EVERYONE loved the drunken rum raisins and the turbinado sugar. It definitely adds a crunchy top. Thank you so much for this channel.
Thank you so much for the effort to convert your recipe to grammes and mililiters, it makes it so much easier when you are used to cook that way. I made several of your recipes, my family loved them all, truly amazing classic flavours. Your desserts are my absolute favourite! Lots of love from the Netherlands.
The return of chef’s old friend - rum raisins! 😋 I’m gonna make this!
Brings back memories JP of all the good individual desserts you did at The Left Bank! This is just an exceptional recipe with an exceptional presentation!
Fresh cinnamon, like a good number of spices, is very potent and a little goes a long way. Heat makes it bloom. There are mini kitchen torches just for caramelizing tasks which are far less intimidating for a torch novice to use.
I totally made your strawberry mousse months ago when I first saw your video. It was delicious! I'll have to try this recipe now.
Chef Jean Pierre! Thanks for another great recipe and video! Back in the early 90's eating at "The Left Bank" was my first up scale dining experience and I remember almost every bite especially, your filet mignon stuffed vidalia onion with I believe a red pepper coulis. That was easily to this day the most amazing appetizer I have ever had and you have been my favorite chef ever since. Thanks for sharing all of your delicious recipes I can't thank you enough! Can't wait to see you hit 2 million subscribers+!
AAAAHHHHH, Finally:RUM RAISONS!!!💪🏻
I love Rum Raisons! And this great creation you just produced!! I LOVE RICE PUDDING!!✌🏻
i love your desserts. whenever I have company over for dinner, I make a dessert. and when I make a dessert, it's a Chef Jean-Pierre dessert. this one will be next
I made this- my first time making rice pudding- but I had to use plant-based cream and almond milk for the lactose intolerant in the family. Thank heavens the rum raisins weren’t a problem. It turned out beautifully and everyone was happy. Thank you Chef for your meticulous directions and delightful humor.
I was waiting for the saw, hammer, screwdriver and plywood...culinary, plumbing and welding all in one lesson..love it!!
Cheers.
Hello Chef! I made this today and it is delicious! I soaked the raisins in Captain Morgans spiced rum last November! Sooo good! Thank you sooo much! My 84 year old mom LOVED it lol
Chef knocked it out of the park with another classic!
Thanks so much for these great recipes. I've been converting your measurements to metric measurements for years. Even though a child could do it, I'm so glad that you are now posting the 'grams'.
Excellent idea these pipes. Plumbing comes to the rescue of the kitchen!
Just made this, what an AMAZING recipe!! I whisked my yolks with a little cold cream and then whisked it in. I was afraid I would scramble them 😂❤
I'm sorry this is the third time I've made this rice pudding and it is still AMAZINGLY GOOD. I recommend trying it.
I like the idea of using jasmine rice because I love the taste of it. I prefer it with my stir fry too.
I love the Jack animations
The italian plumber in me is enchanted!
A thousand plates of this together will make a beautiful pattern on the table. This is perfect for a party!
John Pierre, you're my new go to for inspiration. Thank you. How did I live without you!? ❤️
I love rice pudding and this recipe takes it up a notch. It's simple to make but elegant. I enjoy all your dessert videos.
Awesome! God's blessing thru his teachers!!
Chef, you bring Joy into my day! May you be happy in all that you do for a long time.
OMYGOSH, YOU ARE STILL ALIVE!!!!!!!!!!🥰🙏🙏🙏. i just learned and cooked your “PORK TENDERLOIN” Recipe…….but was telling my Family that you SADLY passed away in 2016…..but i just saw online someone corrected the author of an article - that you’re still ALIVE.
I APPRECIATE your RUclipsS!!! I APPRECIATE ALL you teach us in your COOKING VIDEOS🥰🙏🙏🙏
GOD BLESS YOU CHEF JEAN PIERRE. Sooooooooo GRATEFUL YOU ARE STILL WITH US!!!!!!!🥰🙏🙏🙏
🙏🙏🙏👍❤️
@@ChefJeanPierre ❤🎉🎉🎉. KEEP UP THE GREAT WORK!!!
I love rice pudding! Heck, I love everything you make! Besides enjoying watch your videos, I always learn something new. Thank you Chef!
You are really fun to watch. We throughly enjoy you enthusiastic approach to preparing food. God bless you for your cooking skills.
From Missouri
Rice pudding is one of my childhood favorites! My grandma was an immigrant from England. She made this and bread pudding all the time.
I have a Huge bottle of Spiced rum (and I’m not a Rum drinker) that NOW has purpose! Drunken Raisins! Awesome - Can’t wait to try this (in a couple months LOL)
OMG, I cannot make this, I would be eating it and NEVER sharing this LOL Fantastic, thank you for sharing and teaching and I am going to make this! thank you Chef Jean-Pierre
My dad loved rice pudding and I didn’t but this recipe brings it to a whole new level! I will make this. Thanks chef J-P!
Mom loves rice pudding, can't wait to make some.
I love your crazy diy set ups that you share like actual deep industry secrets!!! Love it and learning so much!
yummy, my mom is going to love this when i make it for her; thanks Chef for sharing your recipes along with your most needed guidance that you have acquired over many years of experience
Another great one, Chef Extraordinaire. I love both the recipe and the technique. Bravo 👏
So good! With your attitude you can make anything delicious and entertaining
Chef Jean I love how you demonstrated how to make rice pudding I don't know about this on I will definitely try this one thank you chef for sharing your recipe with us God bless you and yours keep going chef best channel ever
Lololol.....OK Chef...you made me laugh again. PVC pipe coupling. Lost count how many times you make me laugh. 😂
I love rice pudding and this version looks yummy! 😋 I soak my raisins in Captain Jack's, too, and use them in my amazing homemade fruit cake or homemade ice cream. It's the bomb!!! Can't wait to try this.
Chef is like a mad scientist and we wouldn't want it any other way. Always a fun time!
You're the best Chef Jean-Pierre!
Excellent, you are a top notch chef.. 🇬🇧
Wow 🤩, grown up eating this made by my mom with Indian name “KHEER” , but hats off to you, never imagined can be turned into a glamorous,⭐️ ⭐️ ⭐️ ⭐️ ⭐️, blockbuster dessert and a super entertaining recipe video
Love this 👌😃😀😃😁
Thank you! 😊👍
Genius. My two favorite desserts in one!
Thanks Chef John Pierre! I've learned so much from you.
I love rice pudding and thank you for showing us how to present it awesome!
Ah-MAY-zing!!!
Thank you, Chef. I can't wait to get home and make some.
I love rice pudding!!! With raisins. What a great idea to melt the sugar on top!! I think it needs some whipped cream somewhere!!
I love your dessert, please, please keep doing them!
Wow, these mashups this week are killer. The onyo beef stew, now rice pudding brulee. Looks amazing.
2.2k likes to ZERO dislikes, now thats pretty impressive. Well done chef!
That’s actually right after cooking the rice you need to leave it at least 5 to 10 mins to finish the cooking process. Most of the time here in Asia, we use rice cooker so we no longer need to do that. But there is one technique that we do this can work in rice cooker or stove. When the rice cooked, open the lid for 3 to 5 mins while your in lowest heat setting (in rice cooker maintain in “keep warm” function) to have the remaining moisture or water to evaporate. This will give rice better texture and make it more sticky. You can leave it open a little longer if you want to make the bottom part crispy.
OMG! I've made rice pudding for years but this looks amazing. I definitely have to try this.
I have never soaked my raisins before! I am definitely going to have to try this recipe!
what an amazing chef, I love your character, a beautiful person and your face about not drinking, priceless xx
i hope you live forever you are truly the best
👍👍👍❤️
The pipe coupling is pure genius
Bread pudding next please chef!
Chef's croissant bread pudding recipe is to die for!
@@tedcodrea2173 😲
Jean Pierre, that is indeed the absolute Royalty of Rice Puddings. Always been a favourite of mine, but this is next level. 💯💢
Two of favorite desserts combined!!! Nirvana! Thanks Chef!
My sweet tooth 💯approves this!
Well done, chef! 👍
11:30 in the morning beautiful recipe
Merci Chef ! C'est vraiment un plaisir de vous écouter avec votre accent si caractéristique. Vous êtes un des rares personnages dans l'univers de la cuisine que j'aime regarder tant tout semble si facile et bon avec vous :) (et amusant surtout !). Amitié du pays et merci pour tout ;)
Merci beaucoup pour ces mots gentils! Je suis si heureux de lire un commentaire en français. Nous n'avons pas beaucoup de français sur la chaîne !🙏🙏🙏👍
"Butter is our friend" smart man this guy ❤
For anyone who would buy PVC pipe couplers for molds, some have a small rib at the halfway point of the coupler. The rib would make it difficult to un-mold any food. Make sure you get the smooth couplers.
Thank you Chef, you inspire me to cook new things
Thank you for finally using the units of measurement in the recipe that are used by the vast majority of the world!😊
Already a quarter of the way to 2 million subs! Keep up the good work, chef!
Oh wow! This is taking Rice Pudding to the amazing extreme! I love Rice Pudding but I'm going to LOVE your version 😋
I would love to see Ice Cream desserts created by Chef Jean-Pierre!
Now that's more like it, a real genuine "Rice Pudding" and not rice porridge as called Tice pudding in the UK 🇬🇧.
Thank you for sharing is delicious looking genuine real Rice Pudding.
This man has made me love cooking. So simple, tasty and elegant.
"Glamorized the the Next Level ! "
You know what is probably strange for the Chef? 99% of chefs don't get a "good job" for putting together a meal. Chefs work their balls off and most customers have no idea what it took to get that meal in front of them. This channel brings respect to that.
Folks, try cooking these recipes. None of them are misses.
🙏🙏🙏😊
I lufe you so you are such a sweet kind cheff Nld❤
Definitely making this tonight!! It's like you read my mind this morning chef!!!! Thanks for all you do!
Dessert is the best bit!!! Looks like a gorgeous recipe, can’t wait to try making it!
This is my all-time favorite dessert. My grandmother would make with but with fresh black plums off her tree. Oh! The best!
I finally made this today (without the plumbing and sugar topping) and I am amazed at how good it is! Thanks for sharing your expertise ❤
This is a definite addition to my dessert options. The rice, the creamy pudding and the crunch of the sugar. That’s perfect layering.
Wow. . That's rice at the highest level. . .🙏👍👍
favorite cooking show!
I have never made this pudding before, I made it according to your recipe, everyone in the family was delighted and the children were especially calm, maybe the amount of rum was just right😂