Normal table sugar is sucrose, which has fructose and glucose subunits. When acid is added, the bond between the two subunits break and allow the sugars to be free, preventing crystallization
@@Erdnussbuttertoast The whole reason why splitting sucrose inhibits crystallization is that the purity of the sugar solution affects crystal growth. The more impure the solution is (not just sucrose but sucrose + glucose + fructose) the slower the sugar crystalizes. Corn syrup is basically a mixture of glucose and fructose with varying contents of each. By adding these sugars you get the same effect.
Kitchens ALWAYS turn everyone like a type of family. It's insane. Ive been working in restaurants my whole life and now I'm a baker. We bond and sometimes date, fight during a shift and sit next to each other and laugh over a beer when its over.
I substituted the milk for 35% creme and added an extra yolk. I also added a very strong quarter cup of espresso and orange rind. It was absolutely delicious. Fanstastic. Thank you so much for this amazing recipe :)
I know it's a year later and most people are a quarantine wiser, but how long did yours take? A lot of people have had varying degrees of success with the listed cook time, almost always tending be overcooked. I took mine out almost 40 minutes early, and my oven runs fairly true. I also think there might be too much egg in the recipe, mine was set too well. A better recipe might be with 4 whole eggs, 2 egg yolks, 2 cups of milk, 1/2 cup of cream. Do you think that might be a better ratio?
mister clean Agreed my family makes flan constantly and I’ve always eated a lot of them, so when I tried a prepackaged flan it was absolutely disappointing 🥴🤢
13:08: MOM TIP: When walking while carrying a liquid, look towards your destination, not at what you are carrying. You won't spill a drop! (Thanks, Mom!)
I hate Flan, but I love my wife and my wife loves Flan and coffee - so I'm giving it a shot. Making the caramel was an emotional roller coaster for me. 1st try - my bubbles don't look like Carla's, they look "soapy" QQ. Dumped it and try again on a different burner.... Starts looking like the 1st try - I wanted to cry but I heard Carla in my head "commit to the caramel", I'm in it. Just as the first tears are forming in the corner of my eye the color start to change.... I MADE CARAMEL!!!!! The Flan is still in the oven and I don't care what comes out - I have WON THE DAY! Thank you Carla - you are the best. UPDATE: She loved it...now she won't stop bugging me to make more.
BA kitchen missing pot covers and racks. Might want to keep an eye on Claire & Brad when they make their contraptions. Just saying. Definitely looking forward to trying this; flan and coffee in one, lol
Here in the Philippines, we usually make this without the coffee - just evaporated milk, condensed milk and lots of egg yolks. We can use the whole egg but it will be less creamy. We also put caramelized sugar at the bottom of the pan. And we call it Leche Flan.
Heavenly! And I love how everyone calls Gabby over to try things. She's like the kitchen Angel! Carla, you did it again - another delicious recipe! Thanks so much - yum!
Loved the recipe, planning on doing it as soon I discover where I can get coffee beans like that. One thing I find really interesting seeing those video is that every time I've seen people doing caramel, they put water, I believe that's what makes it take so long to get color, here in Brazil I've never seen anyone put water on the sugar, and the caramel gets done really quickly, but also burs very easily too.
God, the amount of times I've despaired that anything will ever happen in cooking... I needed that reassurance, thanks Carla. Words of strength to get me through, the next time.
Random off-camera interjection: "Do you have a Def Leppard story you can tell?" Carla: "I wish." Hm, does she wish she had a Def Leppard story? Or does she have many but is vowed to secrecy? I'm going with the latter.
I love this channel so much. I’ve been watching for so long, and I have shown so many friends and my family this channel and everyone love it. Y’all deserve millions more of subscribers!
There's lots of different things you can call it. Flan in latin america commonly, crème caramel is the french pronunciation, the vietnamese have Bánh Flan. etc
Not Aaron. Yeah like I enjoy hearing the science behind cooking. It helps me understand and become a better cook. I didn’t like that they drowned her out.
Table sugar - sucrose - is made up of glucose and fructose (it's a disaccaride). When you add an acid - lemon juice - you break down the sucrose into it's component sugars. These sugars do not crystalize the way sucrose will. That's not the reason Carla gave but that's the reason why you add lemon juice when trying to make a caramel from granulated sugar.
@@popefacto5945 Thank-you. I've never had it happen either, I don't even use the water-added method. If you watch series 3 of the Great British Bake Off (that's the British numbering and not PBS), you see Menesha (sp?) having this problem. For one challenge she had to try eight times to make caramel.
I’ve been making these with my grandmother is so many different flavors since I was a kid. Great job on this one and what a great flavor combo! I’m gonna try this one. BTW for anyone making this, if your caramel is sticking at the i mood process, once you flip it, you out put a wet hot towel on the bottom of the baking dish for a couple of minutes and it will release the hardened caramel much easier.
Giving this a thumbs up for the lemon zest and lemon juice tips. Creme caramel was my first French dessert, and thus my gateway drug to French desserts.
I thank you so much for this. I make caramel for gifts and have had some batches turn out odd over the years and never knew why. This helped a lot. Also just started making my own vanilla, one of the best things I have ever tasted.
I love all the BA people for all different reasons, but I really think Carla is the best teacher. After all of her videos I always feel like I’m fully capable of making each recipe.
I would love a video on how y’all actually go about developing recipes, especially when it comes to baking. Obviously there’s a good amount of trial and error involved but where do you start, what do you look for in the recipe and how do you make and record your changes to come up with the best version of the recipe?
damn that starting monologue really hit me in the feels
It was a life lesson
yes - also love the profile pic
I was making their caramel ice cream the other day and I needed to here this then! My caramel was not flowing freely! 😭
that ending line tho
Sehun in your pf is a mood😂
Normal table sugar is sucrose, which has fructose and glucose subunits. When acid is added, the bond between the two subunits break and allow the sugars to be free, preventing crystallization
Harry Choi so basically sugar is sucrose and sucrose is glucose and fructose and when acid is put in it makes the g and f split up.
Kind of sad that I know this
thank you, really wanted to know that! do you happen to know why corn syrup would also help? i wouldn't think it's acidic
@@Erdnussbuttertoast The whole reason why splitting sucrose inhibits crystallization is that the purity of the sugar solution affects crystal growth. The more impure the solution is (not just sucrose but sucrose + glucose + fructose) the slower the sugar crystalizes.
Corn syrup is basically a mixture of glucose and fructose with varying contents of each. By adding these sugars you get the same effect.
Omkar mantri same here. But hey, that means we know so much more cool stuff! 😂
You just have to step back and listen when Carla and Claire explain things.
So true. And it would have been REALLY NICE if that stupid music wasn't playing over Carla explaining about the sugar and the lemon juice!!!!
Add Chris to that list!
Don't be like that lah .
Barb Lee
Singapore?
@@DeliaLee8 the music was brilliant hahaha. Infuriatingly brilliant. I almost screamed at her to stop talking. 🤣🤷🏻♀️
"In life and in general, I hope your caramel sauce flows freely." Better words to live by were never uttered.
Waking up and watching BA videos are the best type of breakfasts
The best part of waking up
is wourder in your bup.
Yeah uh y’all ever watch food for breakfest?
@@Gorilla_Chaos uh no, i eat
"Not to toot my own horn..." Carla, toot your own horn! You're awesome and you deserve to feel proud of your work.
I love how much of like a family the BA test kitchen is. Atleast that's what it seems like
what if adam is actually a sex pest (jk)
John Doe
No.
Stop. Yourself.
@@awesomemochi4424 u dont even know him!
Except for brad and delaney
Theyre more like anime rivals
Kitchens ALWAYS turn everyone like a type of family. It's insane. Ive been working in restaurants my whole life and now I'm a baker. We bond and sometimes date, fight during a shift and sit next to each other and laugh over a beer when its over.
I substituted the milk for 35% creme and added an extra yolk. I also added a very strong quarter cup of espresso and orange rind. It was absolutely delicious. Fanstastic. Thank you so much for this amazing recipe :)
I know it's a year later and most people are a quarantine wiser, but how long did yours take? A lot of people have had varying degrees of success with the listed cook time, almost always tending be overcooked. I took mine out almost 40 minutes early, and my oven runs fairly true. I also think there might be too much egg in the recipe, mine was set too well. A better recipe might be with 4 whole eggs, 2 egg yolks, 2 cups of milk, 1/2 cup of cream. Do you think that might be a better ratio?
Making myself a mimosa and getting cozy on my porch swing to watch Carla make something delicious is SELF CARE.
miranda nicole word!
That sounds amazing, enjoy.
that sounds so lovely
Yes ma'am
Yum
Am I happy that I get to watch Carla or am I sad that I don’t get to finish the Brad and Claire sourdoughnut saga?
Yes.
Cameron Thomas couldn t have said it better
Ah, I see I am not the only one
Me also!
Correct
Cameron Thomas Something to look forward to, though - - part 2!
Carla: "I actually don't understand it"
**Proceeds to explain everything**
Carla's starting monologue is giving me life. So touching
Doesn't like flan,
doesn't drink coffee,
sees Carla,
clicks.
I used to make flan with my sister and dad and I forgot it existed till I saw this video
@mister clean what does it taste like?
1.Who hurt you? 2.Also I know right!
I super dislike flan but since it’s Carla, I’m willing to give it a shot
mister clean
Agreed my family makes flan constantly and I’ve always eated a lot of them, so when I tried a prepackaged flan it was absolutely disappointing 🥴🤢
"If you are asking what's créme caramel ... (takes the Mexican molcajete) IT'S FLAN!"
it's french
@@gibson1005 it's also Mexican, that's exactly how my Mexican grandma does it, trust me, my mom is Mexican and my dad is French.
Thank you, I looked at the picture and thought. “That’s flan”
@@mariamorlet4144 Colonization. It's a french dish, they brought it to Mexico.
10:40
loving Cristina's blue floral jumper in the background!
My phone rang at the same time as the one in the video and when Carla said "whos phone is that?" I was actually spooked.
Cam Carla will frick you up
Cam today I was shopping for vanilla beans while she was giving advice and I was so shook.
Cam also my doorbell rang at the same time as in the vid and I was actually spooked.
This is my favorite comment
whose*
I don’t ever plan on making this... I just love watching Carla. Perfection
Why not? Caramel flan is fantastic....even if you choose not to add in the coffee.
Carla: “Another thing that is very pleasing to me, and puts me at ease-“
Me: “IS YOU.”
13:08: MOM TIP: When walking while carrying a liquid, look towards your destination, not at what you are carrying. You won't spill a drop! (Thanks, Mom!)
~alex delany magically appears in the back as the tasting session begins~
No,no,no he's there since the beginning ...
DELANY
@@the77don *Brad growl*
I hate Flan, but I love my wife and my wife loves Flan and coffee - so I'm giving it a shot. Making the caramel was an emotional roller coaster for me. 1st try - my bubbles don't look like Carla's, they look "soapy" QQ. Dumped it and try again on a different burner.... Starts looking like the 1st try - I wanted to cry but I heard Carla in my head "commit to the caramel", I'm in it. Just as the first tears are forming in the corner of my eye the color start to change.... I MADE CARAMEL!!!!! The Flan is still in the oven and I don't care what comes out - I have WON THE DAY! Thank you Carla - you are the best. UPDATE: She loved it...now she won't stop bugging me to make more.
BA kitchen missing pot covers and racks. Might want to keep an eye on Claire & Brad when they make their contraptions. Just saying. Definitely looking forward to trying this; flan and coffee in one, lol
This intro. That's actually what I needed in my life, in so many ways. Thank you Carla, and thank you Bon Appetit editors.
*You gotta stay committed to the caramel*
I want this kind of a relationship. 😂😂😂
Coffee-flavored flan sounds like it'll kill all other desserts for me. I'm a bit desperate to make this. Thanks, Carla :)
On camera: cuts a little piece and eats it.
In real life: eats about half of the flan in one sitting.
Id regret only making 2
This video is so poetic 😭 Carla is an international treasure. The Bon appetit team just keep on giving
I'm still waiting for the series 'it's dead with Gabby'.
I've never had these many likes on any comment before, thanks I guess.
Would be fitting since she's drop dead gorgeous
@@mattisosterling2151 Gabby really out here inventing beauty 😥
@@mattisosterling2151 She's old and not that pretty though.
@@Nathan0353 Wow it's so amazing that blind people can use a keyboard too. Shut up coward and learn to recognise beauty
more like "omg it's delicious with Gabby"
I love Carla. Hearing her describe food is just so comforting. As comforting as a mom. *She IS our mom.*
eggs and coffee = breakfast food! Love Carla and Gaby’s logic! 💯
Here in the Philippines, we usually make this without the coffee - just evaporated milk, condensed milk and lots of egg yolks. We can use the whole egg but it will be less creamy. We also put caramelized sugar at the bottom of the pan. And we call it Leche Flan.
In Mexico it's the same just Flan 💗
Literally crying at the opening monologue. Thank you for your prayers during this most difficult time.
carla: you've got to commit to the caramel
me, nodding: *pours instant coffee granules into a kozy shack flan*
That really sounds like a great idea.
you are valid
Carla does work for a VERY supportive place! Good work Bon Appetit for letting Carla promote her book! I respect that.
2:24 Delaney realising he's too early. Calls for backup.
5:11 Enter Christina. Act natural.
5:32 Mission Accomplished.
honestly at 16:14 I thought that was a super sunburnt Molly in the background, but no, just a pink shirt
If anybody wants to know, the song in the beginning is "my darling" by david celeste
I love everyone on this channel! Delicious food and fun, sweet people, it absolutely doesn't get any better than this.
16:10
Don't you just wish you could have a magical Gaby appear like this?
I substituted the milk with almond milk and it worked perfectly ☺️ I love Carla’s recipes and explanations 💜
Coffee and sleep deprivation. Name a better duo.
Coffee, ice cream , insomnia.
Absolutely perfect combo guys.
Weed and 'It's Alive'👩🏻🍳
Brad and Vinny. Whose better than them?
Chris Morocco and subtle ingredients.
Wine & cheese, no?
Heavenly! And I love how everyone calls Gabby over to try things. She's like the kitchen Angel! Carla, you did it again - another delicious recipe! Thanks so much - yum!
Carla is back, yay! I was waiting for a bon appetit video 😅
Loved the recipe, planning on doing it as soon I discover where I can get coffee beans like that. One thing I find really interesting seeing those video is that every time I've seen people doing caramel, they put water, I believe that's what makes it take so long to get color, here in Brazil I've never seen anyone put water on the sugar, and the caramel gets done really quickly, but also burs very easily too.
God, the amount of times I've despaired that anything will ever happen in cooking... I needed that reassurance, thanks Carla. Words of strength to get me through, the next time.
geologist?
Love, love, loving all the Carla content recently. She's a joy to watch.
I went and bought the coffee Häagen-Dazs because of this video and I'm never getting anything else from now on 😍
Random off-camera interjection: "Do you have a Def Leppard story you can tell?"
Carla: "I wish."
Hm, does she wish she had a Def Leppard story? Or does she have many but is vowed to secrecy?
I'm going with the latter.
Uisce Preston I’m betting she has them but they aren’t appropriate
Months late, but check out Carla makes omelette souffle for the Def Leppard context.
Carla’s last name is ‘Music’? COOOOOL
I love this channel so much. I’ve been watching for so long, and I have shown so many friends and my family this channel and everyone love it. Y’all deserve millions more of subscribers!
I'm a simple woman.
I see Carla,
I click.
They make this all the time in Vietnam! Both coffee and caramel flavor. You can stop by the side of the road and buy one for $1 USD :) very yummy
My Make-A-Wish would be to spend a week in Bon Appetite's Test Kitchen!!
Only a week? Id request at least a month!
I'm guessing around "Day 3" is when you start crying, as is customary and because the week's almost half way over.
The texture is so beautiful describing the sweetness of the cake
agree 110%. Haagen Dazs makes the best coffee ice cream. and OMG that creme caramel looks delicious as hell!
All the BA videos are so much fun. Love Carla and Claire.
First 30 seconds were the most specific advice for a relationship that you can get!
Carla, you a literally one of my favorite chefs! Your wisdom has helped me produce AMAZING results in the kitchen. THANK YOU! 🌟
I am so impressed by Carla and all her knowledge
It’s ... flan correct ?!
My grandma and mom make this all the time but ya know ... the Asian way
Ya mean mix all the ingredients and then dump them into oval pans and steam? That's what I'm used to
@@andrealouise4655 and cover it. Which air bubbles won't form in the end.
In Brazil we call it pudim lol
There's lots of different things you can call it. Flan in latin america commonly, crème caramel is the french pronunciation, the vietnamese have Bánh Flan. etc
Here in the Philippines it's leche flan hahaha
Carla. You had me at coffee. We need more coffee Videos. I need more coffee recipes. I need more caffeine!
When someone with a palate agrees whole heartedly with your coffee ice cream standards.
Thank you, Carla... Your dry wit makes me chuckle
Y'all were really trying to drown out the lemon juice explanation with the background music at 150% volume making it hard to hear Carla.
Not Aaron. Yeah like I enjoy hearing the science behind cooking. It helps me understand and become a better cook. I didn’t like that they drowned her out.
With headset or on speakers it's no problem hearing it. Probably just a fault from the editor who probably wears a headset, rather than malice.
Table sugar - sucrose - is made up of glucose and fructose (it's a disaccaride). When you add an acid - lemon juice - you break down the sucrose into it's component sugars.
These sugars do not crystalize the way sucrose will.
That's not the reason Carla gave but that's the reason why you add lemon juice when trying to make a caramel from granulated sugar.
@@recoil53 I've never had a granulated sugar caramel crystallize but I appreciate that explanation.
@@popefacto5945 Thank-you.
I've never had it happen either, I don't even use the water-added method.
If you watch series 3 of the Great British Bake Off (that's the British numbering and not PBS), you see Menesha (sp?) having this problem. For one challenge she had to try eight times to make caramel.
Simplemente delicioso Saludos desde Perú
👨🏻🍳❤️
2:55 works in a test kitchen: orders delivery
I’ve been making these with my grandmother is so many different flavors since I was a kid. Great job on this one and what a great flavor combo! I’m gonna try this one. BTW for anyone making this, if your caramel is sticking at the i mood process, once you flip it, you out put a wet hot towel on the bottom of the baking dish for a couple of minutes and it will release the hardened caramel much easier.
Okay, guys, where's Chris?! Where are you hiding our beautiful man?!?!😂😈
He was missing from yesterday's "It's Alive" too.
I can't accept them as REAL Bon Appetit videos.
@@recoil53 right?! And from the last Carla's video too!😥 I can't deal with it! They're still great videos, but it's not the same💔
@@irenewilliams3735 FREE CHRIS MOROCCO!!!
Carla is amazingly fabulous. Always makes me smile. And hungry.
"Didn't he throw a phone at someone"
Carla is everything, and I am here for it.
I love your cookbook, Carla!
Dramatic music is everything 😂😂😂❤️❤️❤️
Totally agree about Hagen Dasz coffee ice cream. Rum raisin is also excellent.
The first 30 seconds sounds like my dad lecturing me on getting bad grades
Giving this a thumbs up for the lemon zest and lemon juice tips. Creme caramel was my first French dessert, and thus my gateway drug to French desserts.
Here in Brazil this its just flan 🍮(pudim), famous desert, present in every commemorative dates.
I thank you so much for this. I make caramel for gifts and have had some batches turn out odd over the years and never knew why. This helped a lot. Also just started making my own vanilla, one of the best things I have ever tasted.
Here in Brasil 🇧🇷 we have a desert called PUDIM 🍮 , it’s exactly what you did, EVERY Sunday my grandma make for after lunch
Guilherme Campana in Mexico we call it flan except different cooking process it’s good
Hope you are doing okay and the smoke isn't too bad for you in Brazil.
Hannah Ruthy it’s so sad what’s happening, actually I’m from the south part of Brasil
Me leva comer pudim na sua vó.
andy's facial expressions at 4:44 while baking pancakes are a big mood
Never click on any videos faster than I click on Carla ones!
I hope that your caramel sauce also flows freely Carla! Thank you for this wonderful recipe and the sweet sentiment ❤️
I Love this Channel ... such great videos...👍👍👍👍
carla's videos are such a delight
The intro: "Carla 'Caramel' motivational speech"
Love Carla. Loved this video.
11:57 Could I wait? Would it drain? Yes it would.
I love all the BA people for all different reasons, but I really think Carla is the best teacher. After all of her videos I always feel like I’m fully capable of making each recipe.
I just love everyone in the BA kitchen. They're such the cute little family and what says love better than food; am I right?
Carla Makes Coffee Crème Caramel when carla opens the video with relationship/marriage advice
We need more Carla. Not only is she great, but she has the best recipes of any of the hosts.
My grandma makes her flan aka creme caramel in a pressure cooker like magic.
I literally love Carla
"Still too pale"
Every time my Guyanese dad sees me 😂
Ohh..so similar to how my older sister does it! I love you, Carla! And may your caramel flow freely, too!
Never been this early
WHAT CAN I SAY BUT I LOVE CARLA
I love you Carla. Thank you!
I don't even like flan but I'm watching this video anyway for Carla lol
i've never been more mesmerized by a recipe
My gramma makes a very similar flan, but with condensed milk. Its a very Brazilian desert :)
I would love a video on how y’all actually go about developing recipes, especially when it comes to baking. Obviously there’s a good amount of trial and error involved but where do you start, what do you look for in the recipe and how do you make and record your changes to come up with the best version of the recipe?