Not going to lie. I clicked on the video simply because I thought it looked like you needed a Charlotte mold to get that shape, but I knew yours had been destroyed so it made me curious. Love watching your videos!
I truly love watching you cook, but I'm going to say it: Your eyeballing method is wanting. That "1/4 cup" of kirsch you mixed with the glacé fruit looked more like a cup and then some. When some of your recipes fail, I often think it's the ingredient proportions.
I know he said had a hard time finding a Charlotte mold when he got his, but a quick Amazon search found a lot of sizes and different materials available.
@@lindseystein9676 I was thinking that the dessert kind of fell apart after being cut, and all that extra kirsch may have been a reason. And absolutely, 100%, yes, especially with baking, exact measurements are (usually) crucial.
In the final episode of this series I would like the camera to pan up and reveal that it's a loft apartment and someone has been dropping Jaime bowls all this time.
HAHAH! I thought he just reversed the shot, but how do you simultaneously throw a bowl and whisk into the air and make it look like they just dropped down???
Gotta say, I have been watching cooking shows since Julia was on PBS and Jamie, your show is my favorite of all time. Your little repeat things, your editing, the music choices, it all combines with your personality and results in my kind of entertainment. 🎉❤
He's going to be famous one day for his signature 'Bowl me!' video-editing schtick/trick, his incongruently triumphant SHORT-order cook 'ORDER UP!!' retorts following HOURS of haute cuisine chef recipe preparations, and his recurring NYC siren-reaction interruption remark: 'I hope everyone's going to be OK.' Julia Child enjoyed hamming it up on camera too and entertainment is a big part of any cooking show's appeal, plus the recurring bits build continuity with the audience. I'm sure Jamie understands that his 'sad sack kitchen disaster incidents' are entertaining for us even if in the moment they are embarrassing for him. In show business the only real failure is to fail to entertain, so 'Spill away,' Jamie!
This was the first serious dessert I ever made, when I was in art school. We had a holiday party in my sculpture class, in which all of the dishes we brought were graded on aesthetic presentation. If I recall correctly, I think I spiked mine with rum, not having a ready source of Kirsch. I did manage to get a simple fluted mold and did some fairly sophisticated carved fruit garnishes. You know, Jamie, you are very hard on your cookbooks! And you've come so far. When you were about to put the rice in the mold, I was thinking, "NO! Oil the mold, Jamie! Oil the mold!" and this time you did.
I am so glad to see someone using her original recipes. Nothing angers me more than so called chefs trying to fancy it up with gimmicks. Ya don't need them. Its Julia's recipes, they are fool proof if you follow them to the letter. Thank you for not trying to mess up a good thing. Your videos are amazing, really, I enjoy watching real chefs not the fakes ones.
I think your charlotte mold could be re tinned. There are coppersmiths that redo tin lining for copper items and could probably retin your charlotte one.
Pro Tip: Fully whip the cream into soft peaks if you want the dish to hold its shape. The airy whipped cream relies on the gelation for structure, so it needs to be gently folded in. It's also much easier to whip with a hand mixer. Good job making an incredibly recherché and old fashioned French dessert, though. For those without a mold, this could probably be made in individual ramekins or even a 6x non-stick muffin tin.
Jamie....if Julia was alive to know you exist she would love and treasure you because you're doing the work. Because I cannot prove that you just gotta trust me. Happy Holidays my favorite chef!
I agree! Julia's whole mission was to bring the sophistication of French Cuisine to American home cooks. Jamie is the best disciple she could ever wish for. In a way, almost better than Julia herself because she was so accomplished ,but Jamie proves every week that you don't have to know everything to cook well and, when you fail, you dust yourself off (or mop the floor) and keep on going.
@brucetidwell7715 my thoughts exactly. He has more patience than I do, especially when he has made the same recipe 2-3x’s in the same episode. My congratulations to his diligence. 🎊 🎉
Perhaps a younger Julia would've loved a Jamie and a Julia. You know, before she had to endure so much struggle to bring the book/show into fruition. On an unrelated side note, I find it cute that this is the "J" squad.
@@JustTheWarning I think Julia C. resented the fact that Julie was using her work and her brand for Julie's own financial gain. I never saw Julie & Julia, but my impression is that it was just a sort of autobiographical cultural commentary an Julie's experience trying to make her way through this iconic cookbook. Very different (imo) from Jamie using her cookbooks as a basis for, more or less, online cooking classes.
Here in Brasil we have a very similar dessert! We call it “arroz doce” (sweet rice), but it’s much simpler: we don’t use those fruits but caramel and cinnamon! I recommend you to check it out but I really want to taste the French version
Mmmm the caramel and cinnamon rice pudding sounds so good ! My Mom used to make rice pudding with brown sugar and raisins on the stove top it was to die for !
Jamie, when it says to whisk the yolks and sugar till they are pale yellow, you've yet to do that! The idea is that the yolks become somewhat aerated and the sugar is fully-dissolved. This step, so far, has eluded you! Trust me, you'll get better results if you follow this step more studiously. This looks so so so good! You did a great job overall and I will bet you enjoyed that immensely! Thanks so much for all these wonderful videos, of which I've been binging all day today, Christmas Day 2023.
I love rice pudding. This is a great recipe. But Jamie, when the directions say to whisk the egg yolks until they're pale yellow, you never get that far. Please try whisking until the yolks are really pale yellow. Your Crème Chantilly is very well executed; I need to do it like you do! The strawberry sauce sounds divine! However, since I'm not entertaining, I'd ladle the rice pudding into my individual serving size 8-oz porcelain ramekins. And probably eat at least 2 of them immediately 😊
My Grandmother used to make this all the time, nothing special about it, and she never actually measured anything in her life. It _always_ turned out _perfect_ ...
I have now watched all Anti-chef episodes just since March 2023. I have noticed so much about your cooking style and ability. I would like to know what you see, or think, has changed since you began this channel and journey of learning to cook advanced recipes.
Bravo Jamie! This is one of my favorite desserts. I use a red current jam sauce and Cointreau for the liquor. You've inspired me to make this again for this Christmas.
This reminds me very much of the classic danish christmas dessert "Risalamande". It is rice porridge made with milk, sugar and vanilla which then chilled. We then whip up cream and fold it into the porridge along with chopped almonds. Served with a cherry sauce. I think I gotta try this at some point.
Quick butter cutting tip: Grater and some plastic, press through. Had a friend who used the julienne on the mandolin for this in a custom bakery. A brush of clarified butter in the bottom of the plastic bowl will keep yolks from sticking as much. Knowing her work it would be a dense linen style kitchen towel over the mix to chill after blending the custard. Lids drip to edge or center. That would help the cool get to the top as well as the bottom and produce a more even product. You can cut nice parchment circles with a graduated divider (the divider is a compass with graduations, you can get them marked or you can just fold a piece, slide it just under halfway across beneath the pan to account for wall thickness and tick the edge).
I actual have a little butter stick sized frame with wires like an Italian Chitarra. You press it down and it makes slices for butter plates but, if you quarter the stick longways before you slice it, you get perfect "pea sized" lumps for pastry.
At first, I was put off by the "holiday fruit." I've never been a fan of that stuff. However, after seeing your completed dessert, I'd give it a go. I believe it would be wonderful, especially molded as individual servings. I definitely need to try that strawberry sauce! Thanks for preparing this. Bon appetit!
Yep, if you can determine if it's the better stuff made out of real candied cherries, pineapple, etc, instead of all citrus peel dyed different colors, it's has a lot better flavor. The all citrus peel mix is sometimes a little strong/bitter. If all else fails, you can buy your preferred cherries, pineapple, dates, even ginger, separately and mix them together.
I was scrolling through the comments and didn't see anyone else mention the "Home Alone" quote you snuck in there. What a deep cut! The dessert looked great too!
Frankly, I'd like a jar of that strawberry sauce standing in my fridge on a regular basis. That's the sort of thing that if you need to whip up a FAST dessert, all you'd need to do is make a great pound cake, take the jar of strawberry sauce and be the belle of the ball. Dang.
Jamie, here's a strawberry-conserving way of preparing your berries when it's time to cut off the inedible top part: 1. Pull all the leaves/stems off your berries then wash them. 2. Cut each berry in half lengthwise either through or immediately adjacent to its tough stem 'hole.' 3. Then cut a tiny 'V'-shape angled notch around the stem 'hole' area on each half berry which still has one on it and discard the tiny notch-cut piece. This technique saves virtually all of the edible portion of each berry, whereas just slicing horizontally across the top of each whole berry to remove its stem hole wastes some of the fruit.
@@bethwitham9934 You must not have even bothered to have read @ChipsAplentyBand 's well thought out comment! Chips was NOT giving an instructional on how to remove the core. Chips was explaining how to not lose a good portion of the edible fruit! How did you miss that??? Your stupid straw method removes a good portion of the edible fruit, along with the undesired core, plus adds plastic to the landfill.
I dont know if this was already mentioned but your old Charlotte mold probably was tinned steel and just needs to be re-tinned. This isnt an endorsement but east coast tinning lists the price per inch on their website so you could see if its worth the re-tinning cost vs replacement cost. Its probably too expensive unless its like an heirloom mold or something.
Check out "Milchreis" . Literally meaning “milk rice”. It´s a creamy German sweet rice that goes well with a little cinnamon and sugar and with fruit and a little butter on top!
That was a good one! I laughed out loud when you cut out the first wax paper piece 🤣 Custard itself looked pretty good as well, I would try it. Great job 👏
Fantastic as always, don't think could do the rice pud paff - pearl rice, whole milk & microwave, so with that as my basic rice pud, I'm up for giving this one a go :)
@arianedesautels4398 Just start cooking, dear! Try simple dishes. Imitate exaaaactly what is going on. Cooking is simply acquiring skills, one at a time, and learning the foundations. Oh, and invest in a decent three or four pans - thin-bottomed, non-insulated pans are useless! I have faith in you! I couldn't hardly cook at one time, either, and now I get paid to cook. (It's not my profession, but I get paid to cook for individuals who enjoy my food but cannot or will not cook for themselves.) You can do it! 🥰
Looks delish! I think you would have a lot of fun with some real fluted molds. You can line them with a fine coating of a neutral-flavor oil and dipping them in warm water for EXACTLY five seconds (don't wander off, Jamie!) ensures that they will unmold "clean".
There's a Belgian speciality that's a cake made out of custard and rice. I just love this rice cake. Can't imagine it with candied fruit, apricot preserve and Kirsch. As entertaining as the video is, I can't imagine I would like this dessert...
@electronblue8334 Who asked you? Did your mother not teach you that if you cannot say something nice, to keep your fat yap shut? So rude! Jamie went to a helluva lot of work here, and for our entertainment, free, at that, and you come on and throw a wet blanket on it! Sheesh!
@@lisahinton9682 - sadly, it was not. Turns out that glace fruit is hard to buy in Sydney. That annoys me because I had a wholefood shop and we sold all sorts of amazing glace fruit, but all we could find was cherries. It's going to go on the back burner until I can find something better.
Welcome to the show, Charlotte pan redux! Are you tin-lined as well? Helleva catch of the bowl and the whisk @9:33. Your doorman looks regal. Do you live in a castle?
That just looked delightful. I'm not a fan of rice puddings generally for some reason. I did make a show of enjoying one my friends grandma made..cause you had to of course. It'd be just rude, lol. This tho, looks really good, with so many layers of flavor and textures. Classic Julia adding more and more, and then Jaimie adding his bonus touches that brought it all together to a new level. Considering all the pitfalls in the recipe with gelatin, and temperature control to avoid scrambling eggs, it really did look like a significantly more challenging recipe than at first glance. So well done. Man that upstairs person is on the ball lately with delivering all those bowls and tools. Thankfully they haven't been vacuuming so much during showtime. Not that there is anything wrong with cleanliness, I'm sure those stacks and stacks of supplies can get a little messy at times. 😉
![People Try Ema Dasti, Bhutanese Food For The First Time [ REACTION VIDEO ]](/img/1.gif)
Not going to lie. I clicked on the video simply because I thought it looked like you needed a Charlotte mold to get that shape, but I knew yours had been destroyed so it made me curious. Love watching your videos!
I truly love watching you cook, but I'm going to say it: Your eyeballing method is wanting. That "1/4 cup" of kirsch you mixed with the glacé fruit looked more like a cup and then some. When some of your recipes fail, I often think it's the ingredient proportions.
I know he said had a hard time finding a Charlotte mold when he got his, but a quick Amazon search found a lot of sizes and different materials available.
Eyeballing measurements typically doesn’t work well with desserts/baking. I’ve learned that the hard way lol
@@lindseystein9676 I was thinking that the dessert kind of fell apart after being cut, and all that extra kirsch may have been a reason. And absolutely, 100%, yes, especially with baking, exact measurements are (usually) crucial.
Jaime. Long time fan. I have a complaint. I sent you money for your apron and never received it. But you have my money. What gives
In the final episode of this series I would like the camera to pan up and reveal that it's a loft apartment and someone has been dropping Jaime bowls all this time.
It's Julia
@@pannagasrig9535Martha or Jacques!
I really like the way the upstairs neighbor helps with bowls and cooking implements when they aren't vacuuming.
HAHAH! I thought he just reversed the shot, but how do you simultaneously throw a bowl and whisk into the air and make it look like they just dropped down???
That's a good trick! Haven't figured it out yet. The magic of video...
Gotta say, I have been watching cooking shows since Julia was on PBS and Jamie, your show is my favorite of all time. Your little repeat things, your editing, the music choices, it all combines with your personality and results in my kind of entertainment. 🎉❤
He's the only cooking show I watch on RUclips!
He's going to be famous one day for his signature 'Bowl me!' video-editing schtick/trick, his incongruently triumphant SHORT-order cook 'ORDER UP!!' retorts following HOURS of haute cuisine chef recipe preparations, and his recurring NYC siren-reaction interruption remark: 'I hope everyone's going to be OK.' Julia Child enjoyed hamming it up on camera too and entertainment is a big part of any cooking show's appeal, plus the recurring bits build continuity with the audience. I'm sure Jamie understands that his 'sad sack kitchen disaster incidents' are entertaining for us even if in the moment they are embarrassing for him. In show business the only real failure is to fail to entertain, so 'Spill away,' Jamie!
❤️ it's a comfort channel at this point for me haha
@@ChipsAplentyBand I love the little hop with the "order up!" And I wonder if the vacuuming guy upstairs doubles as the magical provider of bowls? 🤔🤪
He's awesome!!!!
This was the first serious dessert I ever made, when I was in art school. We had a holiday party in my sculpture class, in which all of the dishes we brought were graded on aesthetic presentation. If I recall correctly, I think I spiked mine with rum, not having a ready source of Kirsch. I did manage to get a simple fluted mold and did some fairly sophisticated carved fruit garnishes. You know, Jamie, you are very hard on your cookbooks! And you've come so far. When you were about to put the rice in the mold, I was thinking, "NO! Oil the mold, Jamie! Oil the mold!" and this time you did.
I am so glad to see someone using her original recipes. Nothing angers me more than so called chefs trying to fancy it up with gimmicks. Ya don't need them. Its Julia's recipes, they are fool proof if you follow them to the letter. Thank you for not trying to mess up a good thing. Your videos are amazing, really, I enjoy watching real chefs not the fakes ones.
I think your charlotte mold could be re tinned. There are coppersmiths that redo tin lining for copper items and could probably retin your charlotte one.
Yep I had the same thought. It's not very hard to do at home also. We "re-tin" our kadai ourselves.
Yes, Brooklyn Cooper Cookware can do it. Isn’t Jamie in NYC? I’m guessing from the sirens.
@@momoha222I'm curious. How do you retin a kadai? I've used mine for 10 years and never done anything to it.
Pro Tip: Fully whip the cream into soft peaks if you want the dish to hold its shape. The airy whipped cream relies on the gelation for structure, so it needs to be gently folded in. It's also much easier to whip with a hand mixer. Good job making an incredibly recherché and old fashioned French dessert, though. For those without a mold, this could probably be made in individual ramekins or even a 6x non-stick muffin tin.
I agree about the ramekins, they would hold better and not be so prone to collapse as the larger version.
Bundt pan?
Jamie....if Julia was alive to know you exist she would love and treasure you because you're doing the work. Because I cannot prove that you just gotta trust me. Happy Holidays my favorite chef!
I agree! Julia's whole mission was to bring the sophistication of French Cuisine to American home cooks. Jamie is the best disciple she could ever wish for. In a way, almost better than Julia herself because she was so accomplished ,but Jamie proves every week that you don't have to know everything to cook well and, when you fail, you dust yourself off (or mop the floor) and keep on going.
@brucetidwell7715 my thoughts exactly. He has more patience than I do, especially when he has made the same recipe 2-3x’s in the same episode. My congratulations to his diligence. 🎊 🎉
@@brucetidwell7715 then why did Julia publicly state that she didn't like Julia from the movie/book Julia & Julia?
Perhaps a younger Julia would've loved a Jamie and a Julia. You know, before she had to endure so much struggle to bring the book/show into fruition.
On an unrelated side note, I find it cute that this is the "J" squad.
@@JustTheWarning I think Julia C. resented the fact that Julie was using her work and her brand for Julie's own financial gain. I never saw Julie & Julia, but my impression is that it was just a sort of autobiographical cultural commentary an Julie's experience trying to make her way through this iconic cookbook. Very different (imo) from Jamie using her cookbooks as a basis for, more or less, online cooking classes.
Here in Brasil we have a very similar dessert! We call it “arroz doce” (sweet rice), but it’s much simpler: we don’t use those fruits but caramel and cinnamon! I recommend you to check it out but I really want to taste the French version
Mmmm the caramel and cinnamon rice pudding sounds so good ! My Mom used to make rice pudding with brown sugar and raisins on the stove top it was to die for !
Love the look of awe and delight when you unmolded the dessert- priceless!
Yes !! The look on his face was priceless !! So proud and happy !
Julia's desserts are fantastic! Thanks For this! Here in Colombia we have arroz con leche!
Jamie, when it says to whisk the yolks and sugar till they are pale yellow, you've yet to do that! The idea is that the yolks become somewhat aerated and the sugar is fully-dissolved. This step, so far, has eluded you! Trust me, you'll get better results if you follow this step more studiously.
This looks so so so good! You did a great job overall and I will bet you enjoyed that immensely! Thanks so much for all these wonderful videos, of which I've been binging all day today, Christmas Day 2023.
My absolute favorite comfort food dessert, with raisins and a good dash of nutmeg.
@suzanneleonard5485 Soooo, an entirely different dessert, then!!!
Loved the slope on the unmolded rice pudding. It reminded me of the Rock of Gibraltar.
I love rice pudding. This is a great recipe. But Jamie, when the directions say to whisk the egg yolks until they're pale yellow, you never get that far. Please try whisking until the yolks are really pale yellow.
Your Crème Chantilly is very well executed; I need to do it like you do! The strawberry sauce sounds divine!
However, since I'm not entertaining, I'd ladle the rice pudding into my individual serving size 8-oz porcelain ramekins. And probably eat at least 2 of them immediately 😊
I’m from 1968 and I’m falling apart too! 😊
I enjoy everything about your channel but I live for the moment when you proclaim “Order up!”
My Grandmother used to make this all the time, nothing special about it, and she never actually measured anything in her life. It _always_ turned out _perfect_ ...
Soon as you held up that paper I went, "Oh, no. What's he gonna say?" And you said exactly what I thought you would say. Love it!
Can't say I love candied fruit, but I like the concept
Thanks to your videos my grandpa now calls me Julio Childs.
You are finding yourself! Well done!
the giggle after the unmolded reveal got me laughing. Love this idea!!
I have now watched all Anti-chef episodes just since March 2023. I have noticed so much about your cooking style and ability. I would like to know what you see, or think, has changed since you began this channel and journey of learning to cook advanced recipes.
@marya9667
What a great comment. I hope Jamie sees your request and follows up.
As someone who doesn't like rice desserts and fruit in my dessert, I think I would probably try this once. You made it so well. Keep up the good work.
The Julia Child people better like you. Because of you I bought her cookbooks. Thank you Jamie!
Bravo Jamie! This is one of my favorite desserts. I use a red current jam sauce and Cointreau for the liquor. You've inspired me to make this again for this Christmas.
OMG the rewind of the spoiled milk ... I couldn't stop laughing. 🤣
Sunday morning at Jamie's. Always a good time!
Right? (sips ☕️)
This reminds me very much of the classic danish christmas dessert "Risalamande". It is rice porridge made with milk, sugar and vanilla which then chilled. We then whip up cream and fold it into the porridge along with chopped almonds. Served with a cherry sauce. I think I gotta try this at some point.
My two favorite desserts and they don't cost an arm and a leg to produce, rice pudding & bread pudding.
they may annoy you with the vaccum but your neighbors are very nice to lend their bowls lol
Quick butter cutting tip: Grater and some plastic, press through. Had a friend who used the julienne on the mandolin for this in a custom bakery. A brush of clarified butter in the bottom of the plastic bowl will keep yolks from sticking as much. Knowing her work it would be a dense linen style kitchen towel over the mix to chill after blending the custard. Lids drip to edge or center. That would help the cool get to the top as well as the bottom and produce a more even product.
You can cut nice parchment circles with a graduated divider (the divider is a compass with graduations, you can get them marked or you can just fold a piece, slide it just under halfway across beneath the pan to account for wall thickness and tick the edge).
I actual have a little butter stick sized frame with wires like an Italian Chitarra. You press it down and it makes slices for butter plates but, if you quarter the stick longways before you slice it, you get perfect "pea sized" lumps for pastry.
I was just watching the coffee commercial, when the bag hit Jamie in head.
The look on his face.
I couldn't stop laughing.
I had to pause to comment on that incredibly smooth strainer transition. Nice!
The way I trim parchment or wax paper is to put it underneath and trace with a knife or single scissor blade tip, then cut with scissors.
At first, I was put off by the "holiday fruit." I've never been a fan of that stuff. However, after seeing your completed dessert, I'd give it a go. I believe it would be wonderful, especially molded as individual servings. I definitely need to try that strawberry sauce! Thanks for preparing this. Bon appetit!
Yep, if you can determine if it's the better stuff made out of real candied cherries, pineapple, etc, instead of all citrus peel dyed different colors, it's has a lot better flavor. The all citrus peel mix is sometimes a little strong/bitter. If all else fails, you can buy your preferred cherries, pineapple, dates, even ginger, separately and mix them together.
This would be beautiful if chilled in my hand blown Mexican margarita glasses and topped with the sauce and fruit!
Yes! There is really no reason at all to put it in a mold other than to set in on a buffet.
✨hand blown✨
binging this and Julia on max at the same time
I was scrolling through the comments and didn't see anyone else mention the "Home Alone" quote you snuck in there. What a deep cut! The dessert looked great too!
Your videos help me with my anxiety. Thank you
Frankly, I'd like a jar of that strawberry sauce standing in my fridge on a regular basis. That's the sort of thing that if you need to whip up a FAST dessert, all you'd need to do is make a great pound cake, take the jar of strawberry sauce and be the belle of the ball. Dang.
Great video as always. Would love to see a continuation of the cooking around the world series though
Jamie, here's a strawberry-conserving way of preparing your berries when it's time to cut off the inedible top part:
1. Pull all the leaves/stems off your berries then wash them.
2. Cut each berry in half lengthwise either through or immediately adjacent to its tough stem 'hole.'
3. Then cut a tiny 'V'-shape angled notch around the stem 'hole' area on each half berry which still has one on it and discard the tiny notch-cut piece.
This technique saves virtually all of the edible portion of each berry, whereas just slicing horizontally across the top of each whole berry to remove its stem hole wastes some of the fruit.
I stuff a straw through the pointy end works like a charm.
@@bethwitham9934
You must not have even bothered to have read @ChipsAplentyBand 's well thought out comment! Chips was NOT giving an instructional on how to remove the core. Chips was explaining how to not lose a good portion of the edible fruit! How did you miss that??? Your stupid straw method removes a good portion of the edible fruit, along with the undesired core, plus adds plastic to the landfill.
@@lisahinton9682 pretty pissy comment for Christmas, don’t you think???? Ever hear of metal straws??
@@lisahinton9682 wow. intense
I just love you. I learn and I laugh. That's what it's all about. Thank you.
Loving the hat tips to continuity. It's a saga
I dont know if this was already mentioned but your old Charlotte mold probably was tinned steel and just needs to be re-tinned. This isnt an endorsement but east coast tinning lists the price per inch on their website so you could see if its worth the re-tinning cost vs replacement cost. Its probably too expensive unless its like an heirloom mold or something.
I’ve used them and Brooklyn Copper Cookware - equally good
That looked elegant, and with your choice of shape and platter, quite modern. I've never eaten anything quite like that, it might be worth a try
even if i don’t like the recipes you make i still watch your videos because you’re one of my comfort channels. 😚
perfect timing. making rice pudding was already on my list to do
Check out "Milchreis" . Literally meaning “milk rice”. It´s a creamy German sweet rice that goes well with a little cinnamon and sugar and with fruit and a little butter on top!
That was a good one! I laughed out loud when you cut out the first wax paper piece 🤣
Custard itself looked pretty good as well, I would try it. Great job 👏
Love the Grinch spatula 😂❤
Fantastic as always, don't think could do the rice pud paff - pearl rice, whole milk & microwave, so with that as my basic rice pud, I'm up for giving this one a go :)
I love rice pudding. This looks heavenly!! ❤
This looks like a great Christmas dessert! I saw you slicing your portion and I was like "Oh boy he is gonna be full!" Lol
WOW WOW WOW WOW WOW. Your RUclips videos are amazing. I can't stop watching ALL of them! Thanks so much!!!!
I loved seeing this recipe! It’s one that my dad has made for my birthday several times, as well as her orange-almond cake. Definitely a favorite!
Ahhh! I love rice pudding man ❤
I was waiting for Charlotte Mold 2.0! Thanks!!
Everything about this recipe is anathema to me - yet I LOVE all your videos so much!!
Isn't it wild that you already had almost 15,000 views three hours after posting this? You've hit the big time, (Anti)Chef Jamie!👏
I'm a fool for rice pudding, and that looks craze-mazing! Well done, and welcome, new Charlotte mold!
Thanks!
I can barely boil pasta but I love watching you cook and your personality is really fun. Thank you for keeping the uploads going! Good job!!
@arianedesautels4398
Just start cooking, dear! Try simple dishes. Imitate exaaaactly what is going on. Cooking is simply acquiring skills, one at a time, and learning the foundations. Oh, and invest in a decent three or four pans - thin-bottomed, non-insulated pans are useless!
I have faith in you! I couldn't hardly cook at one time, either, and now I get paid to cook. (It's not my profession, but I get paid to cook for individuals who enjoy my food but cannot or will not cook for themselves.)
You can do it! 🥰
wonderful episode once more jamison, im very glad you brought back the charlotte mould
you might be able to get the older cookbook rebound if you think it's worth it
Another lovely looking dessert ... Jamie, you rock !
Maybe try the folding and cut technique for wax/parchment paper circles?
Jamie! Where did you get the Grinch Spatula?! Please share the knowledge!
Always watch these videos when I am having my lunch! Kind of inspires me to look into Julia Child's recipes myself!
Man, I ufficial love your videos!
Looks delish! I think you would have a lot of fun with some real fluted molds. You can line them with a fine coating of a neutral-flavor oil and dipping them in warm water for EXACTLY five seconds (don't wander off, Jamie!) ensures that they will unmold "clean".
That looked delicious! We normally make plain vanilla rice pudding with sweetened, sliced berries. It’s simple, but better for us.
Freakin love this channel.
There's a Belgian speciality that's a cake made out of custard and rice. I just love this rice cake. Can't imagine it with candied fruit, apricot preserve and Kirsch. As entertaining as the video is, I can't imagine I would like this dessert...
@electronblue8334
Who asked you? Did your mother not teach you that if you cannot say something nice, to keep your fat yap shut? So rude!
Jamie went to a helluva lot of work here, and for our entertainment, free, at that, and you come on and throw a wet blanket on it! Sheesh!
11:05 May the Charlotte mold 2.0 have a nice stay in your kitchen
Thoughts and prayers.
I love rice pudding, I'm always happy to try any variation on it!
I think this might be our Christmas pudding this year.
@sapphoculloden5215
And was it? And if so, how'd it go?
@@lisahinton9682 - sadly, it was not. Turns out that glace fruit is hard to buy in Sydney. That annoys me because I had a wholefood shop and we sold all sorts of amazing glace fruit, but all we could find was cherries. It's going to go on the back burner until I can find something better.
Loved this video, love them all. 🐨🦘🐨🦘😃
I'm always entertained and I learn, too! Thank you, Jason!!❤❤❤❤
I’m going to try to make this one!
anything with rice pudding is automatically gonna be good i don't make the rules and julia knows it
Facts
That looks sooooo good! I love rice pudding. 😻
Welcome to the show, Charlotte pan redux! Are you tin-lined as well?
Helleva catch of the bowl and the whisk @9:33.
Your doorman looks regal.
Do you live in a castle?
We can buy this finished in the super market, but If course not that delicious like yours.
Your Uncle Frank reference from Home Alone was perfect 😆
Jamie, you are simply the best! Thanks for another entertaining culinary adventure. Wishing you and your wife the happiest of holidays!
This looks incredible.
wonderful!!! you ROCK!
Looks fabulous, I love rice pudding so this is kicking it up a few notches.
That just looked delightful. I'm not a fan of rice puddings generally for some reason. I did make a show of enjoying one my friends grandma made..cause you had to of course. It'd be just rude, lol. This tho, looks really good, with so many layers of flavor and textures. Classic Julia adding more and more, and then Jaimie adding his bonus touches that brought it all together to a new level. Considering all the pitfalls in the recipe with gelatin, and temperature control to avoid scrambling eggs, it really did look like a significantly more challenging recipe than at first glance. So well done.
Man that upstairs person is on the ball lately with delivering all those bowls and tools. Thankfully they haven't been vacuuming so much during showtime. Not that there is anything wrong with cleanliness, I'm sure those stacks and stacks of supplies can get a little messy at times. 😉
YAY! Another good one, Jamie!
Looks stunning Jamie!
That looks amazing!❤
Agreed love your show! And that dessert looks amazing! Another Great Job ❤
been watching why women kill and the guy who plays eli, reid scott, reminds me a lot of you
I bet some kind of nordic ware bundt pan would be perfect for this.
Magnificent!!! 😃✨