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.
@@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.
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! :)
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'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.
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.
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 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.
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.
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!
As a child, I didn’t like to chew and anything spicy or sweet was out of the question. Being born into to a Honduran family you can see why I was an anomaly. My grandmother solved the problem by making custard with a little sugar. I didn’t like flan because it was too sweet. I still enjoy vanilla custard today at 71 years. It’s like eating potato chips. I can’t stop until it’s all done. Thanks for sharing🥰
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
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
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!
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?
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.
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?
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?
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.
Madam metro marketlerde vanilya özütü bulunuyor çubuk vanilya gibi olmasa da en azından yakın bir tat elde edebiliyorsunuz toz vanilin biraz zayıf kaçabiliyor
The accent makes it even better.
I would eat that all in one sitting, I love anything with custard
got the same problem 😄
ditto
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 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 😊
Who doesn’t love custard? This looks delicious.
Thank you
simple pleasures 😛😛
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
@@frinoffrobis you'll put them on your body?
@@nedcramdon1306no, it means he’ll have more body afterwards from all the calories 😂😂😂 (joking)
I love listening english from you. Very nice, and calm voice. Lovely.
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.
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! :)
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.
Thank you for the flan Stefan, you are truly a gift.
ah thanks a lot 🙂🙂👍
I concur with you on the "stop yourself" concept! lol...I love custard and custard filled just about at!!! ❤
🙂👍👍
I could easily eat that whole thing! It's the texture that pulls me in!
I always use many small bowls to cook, but use one bowl sounds even better! Thanks!
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.
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.
Impressive, delicious and quick. My kind of dish.
Ty chef for your teaching and sharing your talents- Blessings from Houston
Look so delicious Stephen!
What if I use heavy cream instead of milk? Would that be alight?
I love this as well, will definitely make this, thank you!
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
All that you need is just a few ingredients. That's great!
You just made me so happy with this recipe. Thank you so much.
my pleasure 🙂🙂
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?
Love custard pudding with caramel..
Thank you
You are amazing Stephane!
You make everything so easy to do!
thanks
Merci Chef Stéphane! Délicieusement tradiionnel.
We make this at our home. My mom taught me. It's delicious n easy
My favourite dessert. This site is my favourite food site. France is my favourite country.
I really like this guy. Straight to the point, no fooling around. He definitely deserves a Million Subs!
I had no idea this was so simple. I love custard, so I will definitely be trying this.
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?
I simplify it even more and use vanilla extract instead of vanilla bean.
The way you explain and cook is my favourite, merci 🌹
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
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.
I love custards. This looks like crème brûlée. Your English is superb. Just found your channel and I love it 💕
Greetings from Tucson, Arizona USofA.
Just discovered your channel and subscribed.
I LUV custard and this looks SO easy - I gotta try this.
Nutmeg makes this stuff divine.
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.
Quick update ! Gave it another go and it turned out really well! Thanks a lot ❤
Baked egg custard ..Yum 😃
ah is that what it’s called i am never sure how to say it in english 😄😄
OK made it tonight, used 6 ramekins, but it took 35 minutes at 325. Super yummy. Will brown before serving. Where did I put my blowtorch? 😂
Came looking for the recipe because I bought some to try but it’s too expensive for a tiny portion so now I’ll be making it 😋
In Spain we call it Natilla❤
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!
As a child, I didn’t like to chew and anything spicy or sweet was out of the question. Being born into to a Honduran family you can see why I was an anomaly. My grandmother solved the problem by making custard with a little sugar. I didn’t like flan because it was too sweet. I still enjoy vanilla custard today at 71 years. It’s like eating potato chips. I can’t stop until it’s all done. Thanks for sharing🥰
❤ from Roatan, Honduras
Delicious!
Great Tutorial!
Thank you for sharing!!
Greetings fron Kuala Lumpur, Malaysia 🌹🌹🌹
Edith, a happy Subcriber
That’s a quality looking pan-does anyone know what brand he uses?
How do you convert the ingredient amounts if you want to make this for two people? And use individual ramekins too. Yummy!
Beautiful!
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
😄😀
My all time favorite is Creme Caramel.
Love custard, thanks for this. Your videos are simple and well explained👍👍👍👍
Mmmmm! You had me at custard. 🤤☺️
Really delicious recipe 👍👍
C'est delicieux 😊
🙂👍
The zoom at 06:40 was brilliant 😂
😄😄
Greetings from a fellow custard addict!
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
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!
I do all that in microwave exactly same 14 mins
Microwave is VERY bad. Harms the nutrients. Research
Merci
Spoom size does not matter. I would eat it all!
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.
Thank You very much!!! ❤
Ah I gotta try with both Vanilla beans and Tonka Beans. And then together...
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.
Yum 💜👍
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?
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
My favorite.
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???
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.
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
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?
Oh la la! Can I have some now? ❤☮🌎
I need this😮
Yeah ... custard. mmmm
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?
Bravo🎉🎉🎉
🙂👍
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!🙏🏻❤️
4K at last! 🙌
yes moved into the modern era finnaly 😄😄
It is also called Oeufs au lait in France 😉 thanks !
when you heated the mix in the saucepan, could you use that as pouring custard?
Big 💗 from sanja's fantasy kitchen
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 😛😛
Absolutely wonderful dessert. However, with the price of eggs nowadays and the vanilla pod - it's quite an expensive one.😕
❤️Merci
I like tuwtrles
Yum
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.
The proof is in!
What's the difference between this and creme brule?
Creme bruleé has the “ burnt” or carmelized layer of sugar on the top. It is a hard layer, like a layer of glass.
@@ediewall6360 thanks a lot!! So it means we really have to add a thick layer of sugar to get that crystal layer. Cheers
@@what.happend.to.my.handle My husband ( a pastry chef) uses a torch.
@Edie Wall ok thank you very much. I will have to buy a torch now. I like creme brulee A LOT😄
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
THIS IS ALSO CALLED FLAN OR CREAM CARAMEL
This looks great.
Is that much sugar necessary?
I very much doubt it.
Chef pls do doughnut.