Delicious vanilla custard pudding ready in 30 minutes | one pot wonders Ep.7
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- Опубликовано: 29 мар 2023
- Addictive French custard pudding with a silky smooth texture and rich vanilla flavor.
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The accent makes it even better.
In the Uk this is called egg custard, it’s been a staple in my house since my 91 year old dad was a boy and probs way before that…..I love it ❤️
It's called egg custard most places!
love the thing too it’s addictive 😛😛
I would eat that all in one sitting, I love anything with custard
got the same problem 😄
ditto
Who doesn’t love custard? This looks delicious.
Thank you
simple pleasures 😛😛
My favourite dessert. This site is my favourite food site. France is my favourite country.
I have this is in the oven right now (9.37pm 6 April 23) I can't wait to try it 🤗
let me know what you think 😄😄
@@FrenchCookingAcademy I ate my serve last night, warm from the oven. It was so smooth and creamy, not too sweet and the vanilla added a perfectly delicate flavour.
The only qualm I had was that I had to let my husband eat his serve this morning 😂 I think it would've been delightful cold for breakfast. My children also enjoyed it. I'll be making it again soon. Thankfully, we have chickens on our farm!
Steph, Australia.
we grew up eating this in New Orleans in little bowls but then we had a recipe to make the pie adding flour to the custard and it makes it's own crust.
I concur with you on the "stop yourself" concept! lol...I love custard and custard filled just about at!!! ❤
🙂👍👍
I make custards ever week or two. I use heavy cream in my recipe and substitute the sugar with monk fruit as a sugar replacement. I bake in ramekins. This help define good proportions. The last time, I started with a vanilla custard and added pumpkin spice. I placed 2 - 3 blackberries in each ramekin and then pored the custard over them before backing. They turned out amazing with unbelievable flavor.
I do the same 😊
I am the same! When this is in my fridge I cannot stay away from it. I swear it calls to me......."here I am, here I am...."😈😈😈
Yes it does…like cheesecake
My mom would make this for us as an inexpensive dessert in the Canadian suburbs in the 1980s. I’ll make it for my kids tomorrow.
Wow! Sometimes simple, home-cooked dishes with just a handful of ingredients can be the most magical and give immense comfort. Thanks for the recipe! :)
Made this with the extra yolks. Silky smooth and not too sweet! It’s a keeper. Thank you.
this is what I need, more yolks for more body
I love custards. This looks like crème brûlée. Your English is superb. Just found your channel and I love it 💕
I love listening english from you. Very nice, and calm voice. Lovely.
Thank you for the flan Stefan, you are truly a gift.
ah thanks a lot 🙂🙂👍
I simplify it even more and use vanilla extract instead of vanilla bean.
Look so delicious Stephen!
I had no idea this was so simple. I love custard, so I will definitely be trying this.
I'm glad to see I am not the only one who can't stop eating that custard. I could easily eat that whole dish by myself. I like to make it with lemon or go whole hog and make a creme caramel. Either way, I cant stop eating it.
Do not stop eating until bowl is empty. Then my dogs can come lick it
How do you make it with lemon?
In Spain we call it Natilla❤
I love this as well, will definitely make this, thank you!
Beautiful!
Yum 💜👍
I could easily eat that whole thing! It's the texture that pulls me in!
All that you need is just a few ingredients. That's great!
The way you explain and cook is my favourite, merci 🌹
Really delicious recipe 👍👍
Impressive, delicious and quick. My kind of dish.
I always use many small bowls to cook, but use one bowl sounds even better! Thanks!
Merci Chef Stéphane! Délicieusement tradiionnel.
My mom would make this in custard cups and sprinkle nutmeg over it. I get that the vanilla bean makes it good but so expensive now. Think I’ll just use a good grade of vanilla extract.
I love the smell of the nutmeg baking!!
I will try with nutmeg. How much nutmeg do you suggest using?
Thank You very much!!! ❤
Ty chef for your teaching and sharing your talents- Blessings from Houston
Quick update ! Gave it another go and it turned out really well! Thanks a lot ❤
My favorite.
I can't wait to try it ,i grew up eating flan as we Hispanics call it! We use the melted caramel.But i like your 's better because of my diabetes,n you don't need the melted sugar! My mother also made it with three kinds of milk.But i can't wait!!! Yes it's my favorite . Also i wanted to ask u if you tasted the way Portuguses in Portugal make it with it's really my favorite!!! They use croissant technique shaped like a cup cake try it,will become your favorite too! In china town of los Angeles they sell it n named it portuguese custard! In chicago also a good bakery sells it too . Many Chinese bakeries sell it but not all are good.
Baked egg custard ..Yum 😃
ah is that what it’s called i am never sure how to say it in english 😄😄
You just made me so happy with this recipe. Thank you so much.
my pleasure 🙂🙂
You are amazing Stephane!
You make everything so easy to do!
thanks
Love custard pudding with caramel..
Thank you
I'll have to give it a try. I'm a French expat living in Ireland for many years and one of the things I bake on a regular basis is a parisian flan. I absolutely love the stuff. I remember my mother making us the odd crème aux oeufs when I grew up in Paris. Lovely too. I haven't had one in ages, so I'll definitely make one... soon... very soon... Merci, salut et à bientôt.
Mmmmm! You had me at custard. 🤤☺️
Love custard, thanks for this. Your videos are simple and well explained👍👍👍👍
I really like this guy. Straight to the point, no fooling around. He definitely deserves a Million Subs!
We make this at our home. My mom taught me. It's delicious n easy
I need this😮
The zoom at 06:40 was brilliant 😂
😄😄
C'est delicieux 😊
🙂👍
Merci
Greetings from a fellow custard addict!
You are a fun personality to watch. i will definitely make this. I've bought the stuff in the box before, but this is so simple, it seems foolish not to do the real thing.
I finally purchased a Cast Iron Pot with a beautiful Navarin cooking, I accidentally dropped some Smoked Paprika, Rosemary and Tarragon taste out of this world
😄😀
Bravo🎉🎉🎉
🙂👍
Greetings from Tucson, Arizona USofA.
Just discovered your channel and subscribed.
I LUV custard and this looks SO easy - I gotta try this.
Yeah ... custard. mmmm
Delicious!
Great Tutorial!
Thank you for sharing!!
Greetings fron Kuala Lumpur, Malaysia 🌹🌹🌹
Edith, a happy Subcriber
Yum
merci
Nutmeg makes this stuff divine.
My all time favorite is Creme Caramel.
That’s a quality looking pan-does anyone know what brand he uses?
Hi Stephane,
I love everything that you make with your recipes!
Itried this recipe for the first time yesterday, cause it lookes so easy to make. I used cold milk with vanilla extract- so didn't need to warm up the milk.
I had some issues with the 'bain marie' and ended up cooking it straight in the oven... I don't know if I overcooked it, but it tastes more like eggs, sweet eggs... Is it supposed to taste like that? Please help me, cause I love a good pudding!
How do you convert the ingredient amounts if you want to make this for two people? And use individual ramekins too. Yummy!
Ah I gotta try with both Vanilla beans and Tonka Beans. And then together...
Spoom size does not matter. I would eat it all!
Oh la la! Can I have some now? ❤☮🌎
Oooooh f yeah I could eat that whole thing too 😂 Just make the caramel sauce afterwards and dump it on top.
that’s another idea i can eat this the whole day
4K at last! 🙌
yes moved into the modern era finnaly 😄😄
Thanks for the simple classic recipe for Egg Custard pudding, at one time a favorite dinner dessert in any Indian Army officer's mess, till it was replaced by the soul-less imitation one using cornflour powder!
Big 💗 from sanja's fantasy kitchen
You can ditch the Bain Marie if you drop the oven temp to 100-110 degrees, you will have to increase the cooking time.
Hmm. I may try one of each way.
Celsius???
I am allergic to milk, so I followed ur recipe & made it with homemade soy milk,
it came out fabulous, thanks for sharing:)
Try almond or oats milk next time, with or without vanilla. I really like the flavour!
Soy is an endocrine disruptor . Hormonal imbalance!!! Do not use soy , or tofu
This looks great.
I bet you 3 copper pans Stephane somewhat wanted the video to end so he could finnish the dish in peace :D
that is pretty much what happen then i made another one just for the picture 😛😛
The proof is in!
So what's the difference between this and creme brulle? Obviously the crust is missing but how does it differ from creme brulle by using milk instead of cream? Does it mean that it's more like pudding then creme?
I am gonna try this recipe for sure. Some ppl also use heavy cream for this custard. Does anyone know what difference it makes to the texture or taste. Pleaaaseeee! Thanks
Could I use vanilla sugar instead of a vanilla bean? Or would there not be enough vanilla flavor?
If you need more vanilla flavor, you could add some good quality vanilla extract.
One pot he says. then goes ahead and uses four. Only french people :D
What if I use heavy cream instead of milk? Would that be alight?
One of my favorites. Just need to figure out using Stevia rather than sugar.
Hmmm, let us know how the Stevia goes, I'm curious enough about how it'll turn out with Allulose that I may actually do an experiment
@@Survivin2Thrivin will try to remember. I'm limited to sugar substitutes because of diabetes.
I use stevia in custard all the time. It works quite well. Just taste it before you cook it so you know you have it sweet enough for you.
This differs from the custard #1 you made in your “3 types of custard to master” video. I tried that one and it came out very “eggy” tasting. Will using more yolks and less whites change the taste? Also, I used whole milk (full fat)but should I use heavy cream instead?
It is also called Oeufs au lait in France 😉 thanks !
Thank you for the recipe, I love easy ones 😀 Can I use vanilla powder instead of the stick?
Madam metro marketlerde vanilya özütü bulunuyor çubuk vanilya gibi olmasa da en azından yakın bir tat elde edebiliyorsunuz toz vanilin biraz zayıf kaçabiliyor
yes you can or just vanilla essence
My aunt used to make a wonderful custard pie. She has passed away and I have tried to make it but every time I make custard it separates and gets watery. I wonder if this recipe would work in a blind baked crust. Any ideas?
Could the custard be divided into ramakins before cooking?
What would be the baking time, If I make it in the individual ceramic baking cups (4)? 🙏🏻😊
Depends on size of the cups. But for single serve, I'd start checking after about 8 minutes and expect them to be done in 12-15
yes i concur 🙂🙂
@@traviswilliams3034
Thank you!🙏🏻
@@FrenchCookingAcademy
Making it for my 97year old mom!🙏🏻❤️
Chef pls do doughnut.
Chef, I know that in England and Italy the milk has a higher fat content. Is that true of France also? So my question is should we use American heavy cream when we make this dessert in order to get the same mouth feel that one would get in France? When my uncle from Italy visits me, I have to buy him half and half or cream because our regular milk is like water to him and he finds it intolerable. Would English double cream be even better? Merci beaucoup pour votre assistance.
Can you use cream for this recipe?😊
yes just add it in the milk but be careful it can become heavy on the stomach very quick
I do all that in microwave exactly same 14 mins
Microwave is VERY bad. Harms the nutrients. Research
❤
Absolutely wonderful dessert. However, with the price of eggs nowadays and the vanilla pod - it's quite an expensive one.😕
The only difference between this and my own recipe is in the eggs. I use 4 whole eggs to 2 cups of milk and I also cook at 150 deg C. I hope my memory is right that egg custard should be 175 deg F in the centre and 195 at the sides. It must have absolutely no holes in it. These ruin the texture and indicate over baking. Oh, another thing: I couldn’t go without the freshly ground nutmeg on top. I use over half a nutmeg because I like it so much.
THIS IS ALSO CALLED FLAN OR CREAM CARAMEL
I like this chef LOL
handsome my type anyway 😂 😂 😂 😂 😂
Very nice my friend! A bit off topic, if you please, can you translate this into English for me? I would greatly appreciate your help.
"Il y en a toujours l'un qui baise, et l'un qui tourne la joue."
It is a French frase or proverb and I would like to know what it is in English. Google is no help in this.
It's not an expression I'm familiar with. But it translates roughly as "there's always one who screws, and one who forgives".
screws is better translated as a word that violates youtube posting guidelines... but rhymes with firetrucks.
@@traviswilliams3034 thanks, I was told that some of the words are now used as "slang" and so a modern translation would be as you have said, and that a proper translation would be more to the effect of "There are some who kiss and there are some who offer the cheek." Although wildly different, the meaning is somewhat the same. I appreciate your help sir thank you.
I just made it, waiting 30 minute for it to be done I will go wash the dishes meanwhile, oh yea I made half of everything though
@craigozancin7170 Hello there.😊 I tried making this recipe last night and I’m not sure what I did wrong but it just didn’t taste that great. And vanilla flavor is my favorite. Your recipe sounds delicious. Would you mind sharing your ingredient amounts? I’d love to try it this way. Thanks in advance.