thanks a lot, thank you, timestamps: 03.30min. custard for vanilla pudding and tarts with whole eggs, 07.42min. vanilla custard sauce with only the egg yolks, sweet spot just below 82-83°C, 12.13min. pastry cream cake filling with extra starch and flour
Water boils at 212 F at sea level but Denver elevation it is lower at 202oF. Effect coffee custard etc. I wonder if you're elevation is a little higher than this chef.
We are a lactose intolerant household so we’ve always paid a huge premium for pre-made lactose free and dairy free custards. We’ve tried the powdered base custards but they always taste so powdery so matter how you make them. It was so lovely to be able to learn how to make my own custard that as a bonus, also wouldn’t have my household spend the day in pain. Thank you so much!
Hi from England I love all types of custard. I love cooking - it has been my therapy through covid lockdown in England. My maternal grandmother was born in Ireland and came to United Kingdom in 1901 and was a great cook as my late mother learned to cook and so have i learnt to cook My custard i make is Mascarpone Custard. I use this when making my trifle. Trifles are a traditional English thing at Christmas
This is just what I needed! My great grandmother, born in 1905, used to make custard over toast as a special treat when I was a child. I have been wanting to make it, but every time I googled custard over toast, a yogurt custard would pop up. Her custard was exactly like your second custard. Thanks so much!
Hi my aunty , from London always used to made the Custard cream for me but never ever with the whole eggs, she made it with only the red ones of the eggs and it was wonderful..🙏🏻❤✝️
Thanks, this type of video is very useful. It enables the viewer the ability to create instead of just to consume recipes and imitate. I really feel like I understand now the basics of custard. I tried the first baked custard and it turned out pretty well. I just now know the ratios and can do whatever I need with it, just super good. Thanks a lot.
that’s a great feedback actually now keep in mind these are the very broad outline and each recipe can be fine tune and use different measurement for a better tasting result or consistency
Oh how I love #3. I make mine from powdered custard but its always lumpy because I'm lazy about making it, but it still tastes nice and keeps me happy. Makes cheap sponge cake from the supermarket leap multiple ranks. LOL!
Thank you for making this array of custards. I've watched other videos which make only one type and I had no understanding of the others at first. You tied them all together so we can experiment, which is wonderful!
Great coverage. I am a fan of a well prepared custard. Nothing earns my scorn as much as a badly made or synthetic custard. I even balk at adding cornstarch or some type of thickening but I know for pastry work it is sometimes necessary.
Excellent video. In Greece we have a traditional sweet bread called tsoureki. Tsoureki consists of enriched dough. The most succesfull recipes suggest to create the custard (without making explicit refference to custard) first and then incorporate it to the dough. By doing this you actually bind the sugar that due to its high concetration kill the yeast in tsoureki dough leading to a frisby like bread 😂. So, custard is the most effective shortcut to deal with enriched doughs. Just genious and beatifull simultaneously. Thanks a lot.
Thanks for this, now I know whyIve been disappointed when asking for custard and getting something less than what I expected. Have made these all for my own benefit now. Also used eggnog to make the pastry version, nice and bold flavor!
Thank you so much. I needed to understand the difference between the 3 custards and your explanation was very enlightening. I knew how to make the thin custard but did not know that there were 3 types.
Thank you for sharing the tips & recipes! I am currently a student of culinary college, and some of your videos (including this) one of my resources to learn more bcs time in class is limited, sometimes I want more details but have to share the time with other students. Cheers for 2023, waiting for the new videos 🎉
Apart from ur cooking instructions being very helpful, i have to compliment u on ur English..( considering it's not ur original language,u Vocabulary and pronunciation is better then many Brit people👍) i And have a niece whose in her late 30,but only learned English when she was 17..Ane was educated in Israel, France ( Nantes) and London! Stay well,ur Health is ur Wealth..Bon chance!
First time I run into you videos, I have seen like four so far in less than an hour! I loved each one of them, and because of that I am going to going to join your channel. From now on you are going to have one more pupil!🙃🙃🙃
Just by chance I came across ur website . I am so happy because you demonstrate so nicely and clearly plus quote quantity of each ingredient. Also you have mentioned the difference of each type and in what each can be used . I am in Pakistan and have subscribed to ur channel . Surely will try each custard type . All the Best with Kind Regards Shagufta Malik
@@dinglebat63 😂😂😂 my mum groans every time lol. It’s a snot block when you buy a single one from a bakery, but then a bakery near us started doing huge ones as cakes. We had them on a few occasions. They were incredible! But they were more than a block so we named them snot slabs 😁
@@moniquem783 Pro Snot Tip...a tiny touch of green food colouring and just a few raisins for the odd chewy bit here and there are vomit worthy add ins..👍
@@mrkim3257 😂😂😂 indeed they would be! I might pass this time though. Would be good for Halloween though if I celebrated it. I guess then it would be called a Spew Slab 😂😂😂
Thank you Chef! I LOVE custard . Most of my favorite desserts are custard based. Even the wonderfully yummy pecan pie, pumpkin pie and the all time favorite Boston Cream pie. You can't have an awesome dessert without all that European influence. Oh and my very first Flan was perfect but now they all get watery , including my bread puddings. How sad, But not my eclairs. They are divine. Would be very sad if that turned out watery. 🤣🤣🤣🤣
Thank you, it was very informative. The only thing that surprises me is that you make sauces and custards in a saucepan, not a saucier. I might be wrong but I think that saucier was included in the Mauviel set that you bought.
This has been helpful beyond belief, I've been trying to make icecream by watching various tutorials and struggled with the thickening part, however, everyone says to stop at 75C and my creme doesn't seem to thicken enough unless im using additives like banana or strawberries which will obviously increase the viscosity, I'll be taking it to 82 next time and seeing if I notice a difference
Merci beaucoup! Your demonstrations are very easy to understand. I just finished a bowl of perfect custard sauce to accompany my apple pie. Just subscribed to learn more 😊.
Thank you for the great information and wonderful demonstrations. Was I not paying enough attention or have you not mentioned which of the three is used for summer tarts with fresh fruit on top?
Bravo Stephane👏👏👍I have been making third recipe crème pâtissière for all my cakes for Years I never mixed flour with cornstarch though! 🤔Can you give me the ratio of it? 😊
Any suggestions for the best way to add lemon flavouring into the custard? Would the acidic lemon juice affect the eggs as well? Or would zest be the best way to go?
I think milk is already a reasonable bit acidic. Adding it to the one with the egg-whites still in doesn't sound right, but adding it to the other two shouldn't be a problem I'd think. Adding too much though I believe makes ones of the 3rd kind a bit dense as it keeps perhaps the flour particles 'collapsed' in the mixture more. But obviously take a dedicated baker/pastry chef's methods and opinions on all of this instead.
When substituting cream for whole milk or vice versa, what is the ratio of cream-to-milk? Is it 1-to-1? Or, some other ratio. You used vanilla beans, when using pure vanilla extract, what is the ration of milk/cream to extract? I'm American, so I assume by "cream" you are referring to "heavy cream", that we use to make whipped cream. Is this correct? sidebar: if you don't use the egg whites immediately, you can freeze them. Thaw later to room temp and use
This was very educational. How do these concepts relate to savory things like quiche and hollandaise? Is the sugar “structural” or could I make savory custard sauces by omitting sugar?
Long live custard😀
@@jamesa7506 YES SIR!
Ι am marrying you now!🤗🤭
ALLONZ Y
Vivè la crème!
Please don't ever say that to Crip Mac
thanks a lot, thank you, timestamps: 03.30min. custard for vanilla pudding and tarts with whole eggs, 07.42min. vanilla custard sauce with only the egg yolks, sweet spot just below 82-83°C, 12.13min. pastry cream cake filling with extra starch and flour
Water boils at 212 F at sea level but Denver elevation it is lower at 202oF. Effect coffee custard etc. I wonder if you're elevation is a little higher than this chef.
We are a lactose intolerant household so we’ve always paid a huge premium for pre-made lactose free and dairy free custards. We’ve tried the powdered base custards but they always taste so powdery so matter how you make them.
It was so lovely to be able to learn how to make my own custard that as a bonus, also wouldn’t have my household spend the day in pain.
Thank you so much!
or just pop a lactase and eat regular custard.
Use soy milk
Hi from England
I love all types of custard.
I love cooking - it has been my therapy through covid lockdown in England. My maternal grandmother was born in Ireland and came to United Kingdom in 1901 and was a great cook as my late mother learned to cook and so have i learnt to cook
My custard i make is Mascarpone Custard. I use this when making my trifle. Trifles are a traditional English thing at Christmas
Thank you for showing us 3 ways in one video ✅
🙂👍
We can make our own 3 way video 😉
This is just what I needed! My great grandmother, born in 1905, used to make custard over toast as a special treat when I was a child. I have been wanting to make it, but every time I googled custard over toast, a yogurt custard would pop up. Her custard was exactly like your second custard. Thanks so much!
I am an old lady, but I must say, you're a handsome chef! If only I was in my youth again! Love your channel, very informative!
If only darling...in the next life my dear...meanwhile enjoy the custard 😊
Wtf. Hitting on a man who’s presenting pastry skills. As if we would be available to you?
😂❤
All those years of trying to understand the different processes and here it is in one lesson. Merci beaucoup Monsier! Bisous x 2.
🙂👍
I’m so thankful for your instructions, demonstrations and explanations. This video is gold!
glad you like it
Hi my aunty , from London always used to made the Custard cream for me but never ever with the whole eggs, she made it with only the red ones of the eggs and it was wonderful..🙏🏻❤✝️
Thanks, this type of video is very useful. It enables the viewer the ability to create instead of just to consume recipes and imitate. I really feel like I understand now the basics of custard. I tried the first baked custard and it turned out pretty well. I just now know the ratios and can do whatever I need with it, just super good. Thanks a lot.
that’s a great feedback actually now keep in mind these are the very broad outline and each recipe can be fine tune and use different measurement for a better tasting result or consistency
Really informative and yeah you can use it as you wish
Oh how I love #3. I make mine from powdered custard but its always lumpy because I'm lazy about making it, but it still tastes nice and keeps me happy. Makes cheap sponge cake from the supermarket leap multiple ranks. LOL!
I must admit, having a French accent does make everything better and more flavorful😅 and even easier to follow.
Love your videos. Merci!!
The absolute best video on making custard I’ve seen. 😊👍
great to hear thanks so much 👍👍
Made a blueberry tart using your pastry cream yesterday….beautiful Thank you
I make the first two with goats milk, eggs, and honey. Works great (and its all home grown items for me).
Thank you for making this array of custards. I've watched other videos which make only one type and I had no understanding of the others at first. You tied them all together so we can experiment, which is wonderful!
Brilliant, amazing the difference leaving out the egg whites makes.
This is a great idea for Christmas, go for the simple one this year. A simple vanilla pudding 😊
Delicious!! Now I'm dreaming of croquembouche😌😋
😄
Great coverage. I am a fan of a well prepared custard. Nothing earns my scorn as much as a badly made or synthetic custard. I even balk at adding cornstarch or some type of thickening but I know for pastry work it is sometimes necessary.
Excellent video. In Greece we have a traditional sweet bread called tsoureki. Tsoureki consists of enriched dough. The most succesfull recipes suggest to create the custard (without making explicit refference to custard) first and then incorporate it to the dough. By doing this you actually bind the sugar that due to its high concetration kill the yeast in tsoureki dough leading to a frisby like bread 😂. So, custard is the most effective shortcut to deal with enriched doughs. Just genious and beatifull simultaneously. Thanks a lot.
Merci beaucoup 🥰 j'ai étudié le français à l'université et j'ai séjourné chez des amis aux Issambres sur la Côte d'Azur
Thanks for this. My husband makes ice cream, and he always uses egg yolks. It so good!
Custard is the best!
Thanks for this, now I know whyIve been disappointed when asking for custard and getting something less than what I expected. Have made these all for my own benefit now. Also used eggnog to make the pastry version, nice and bold flavor!
Thank you so much. I needed to understand the difference between the 3 custards and your explanation was very enlightening. I knew how to make the thin custard but did not know that there were 3 types.
I love all custards!
Thanks for taking the time to share these delicious recipes!🥰✨
my pleasure
Thank you for sharing the tips & recipes!
I am currently a student of culinary college, and some of your videos (including this) one of my resources to learn more bcs time in class is limited, sometimes I want more details but have to share the time with other students.
Cheers for 2023, waiting for the new videos 🎉
Wow!!! Fantastique! I learned a lot and I will use it when I make an Italian rum cake - two custards in that.
Thank you so much. Something so simple but a lot of us struggle with. Can't wait to practice practice practice now🙂 Merci🇳🇵
Fantastic. I love the final view of what you get with three different methods.
Can’t believe to give such a presentation for free😮😮😮😮! Merci!
Apart from ur cooking instructions being very helpful, i have to compliment u on ur English..( considering it's not ur original language,u Vocabulary and pronunciation is better then many Brit people👍) i And have a niece whose in her late 30,but only learned English when she was 17..Ane was educated in Israel, France ( Nantes) and London!
Stay well,ur Health is ur Wealth..Bon chance!
First time I run into you videos, I have seen like four so far in less than an hour! I loved each one of them, and because of that I am going to going to join your channel. From now on you are going to have one more pupil!🙃🙃🙃
Just by chance I came across ur website . I am so happy because you demonstrate so nicely and clearly plus quote quantity of each ingredient. Also you have mentioned the difference of each type and in what each can be used . I am in Pakistan and have subscribed to ur channel . Surely will try each custard type . All the Best with Kind Regards
Shagufta Malik
This is such fun. Thanks for the inspiration to play with more custard!
Love your videos on French cuisine.
thanks for the demonstration of custard types.
👍
Can’t wait to make at least of this. They all look so delicious.
Thanks.
I've been asked to make a snot slab (vanilla slice) for Christmas so this was nice timing.
OMG. Hahaha. Never heard it called that before.
@@dinglebat63 😂😂😂 my mum groans every time lol.
It’s a snot block when you buy a single one from a bakery, but then a bakery near us started doing huge ones as cakes. We had them on a few occasions. They were incredible! But they were more than a block so we named them snot slabs 😁
😅😅
@@moniquem783 Pro Snot Tip...a tiny touch of green food colouring and just a few raisins for the odd chewy bit here and there are vomit worthy add ins..👍
@@mrkim3257 😂😂😂 indeed they would be! I might pass this time though. Would be good for Halloween though if I celebrated it. I guess then it would be called a Spew Slab 😂😂😂
Love this video. Thank you. It’s an important one.
great to hear it was useful🙂
Best custard recipe hands down
Excellent showing/teaching
This video is amazing. 2 turned out great
Thank you for this demo and explanation of how to do it best. I’m trying this for sure.
glad it was useful
Thank you Chef! I LOVE custard . Most of my favorite desserts are custard based. Even the wonderfully yummy pecan pie, pumpkin pie and the all time favorite Boston Cream pie. You can't have an awesome dessert without all that European influence.
Oh and my very first Flan was perfect but now they all get watery , including my bread puddings. How sad, But not my eclairs. They are divine. Would be very sad if that turned out watery. 🤣🤣🤣🤣
Are you using a low fat milk? Go the other way and try it with half-and-half or heavy cream. So decadent 😋
your gray hair looks great. 👍🏻 along with your great teaching and recipes !
Thank you, it was very informative. The only thing that surprises me is that you make sauces and custards in a saucepan, not a saucier. I might be wrong but I think that saucier was included in the Mauviel set that you bought.
This is a very useful video, thank you Stephan.
I searched alot about this sauce recipe thank you for sharing this recipes
glad it was useful 👍
you are a good teacher.
XLNT demonstration. Thanks, chef!👏🏾
Exactly what i needed and perfect video to follow.
Fantastic Stephane, thank you sir.
Thank you for the lesson how to make Custards 🙏 Love it❤❤❤
This has been helpful beyond belief, I've been trying to make icecream by watching various tutorials and struggled with the thickening part, however, everyone says to stop at 75C and my creme doesn't seem to thicken enough unless im using additives like banana or strawberries which will obviously increase the viscosity, I'll be taking it to 82 next time and seeing if I notice a difference
Oh my god! I was looking for it for too long😍 Thank you!
Thank you. Your explanations are very clear. Happy Christmas.
Looks good..happy I found French cooking academy
Thankyou this was great for my 16yo granddaughter and I to do together
Merci beaucoup! Your demonstrations are very easy to understand. I just finished a bowl of perfect custard sauce to accompany my apple pie. Just subscribed to learn more 😊.
Really excellent teacher!
thanks a lot 🙂🙂👍
Thanks for this, very helpful!
My favorite channel, one of the best!!!!! ❤️🙏🏻🙏🏻❤️
Soooooooo glad I found you!!!!!!!😊
Loved this demo.much needed.thank yo7
Just curious, why did you remove the egg whites for the thick custard? What effect would using whole eggs for the thick custard have?
It wouldn't be thick.
This video is very helpful. Thank you!
Nice presentation! Thanks.
Thank you for the great information and wonderful demonstrations. Was I not paying enough attention or have you not mentioned which of the three is used for summer tarts with fresh fruit on top?
Bravo Stephane👏👏👍I have been making third recipe crème pâtissière for all my cakes for Years I never mixed flour with cornstarch though! 🤔Can you give me the ratio of it? 😊
Any suggestions for the best way to add lemon flavouring into the custard? Would the acidic lemon juice affect the eggs as well? Or would zest be the best way to go?
I think milk is already a reasonable bit acidic. Adding it to the one with the egg-whites still in doesn't sound right, but adding it to the other two shouldn't be a problem I'd think. Adding too much though I believe makes ones of the 3rd kind a bit dense as it keeps perhaps the flour particles 'collapsed' in the mixture more.
But obviously take a dedicated baker/pastry chef's methods and opinions on all of this instead.
Use a lemon extract and shouldn’t have a problem with any of the three
Good looking man who can cook🥰😍💝💖💖
this was really informative - thank you!!!
Wonderful lesson - thanks so much and happy holidays.
In your third custard used for cake fillings, do you cover the custard surface with saran wrap as it is cooling?
When substituting cream for whole milk or vice versa, what is the ratio of cream-to-milk? Is it 1-to-1? Or, some other ratio. You used vanilla beans, when using pure vanilla extract, what is the ration of milk/cream to extract?
I'm American, so I assume by "cream" you are referring to "heavy cream", that we use to make whipped cream. Is this correct?
sidebar: if you don't use the egg whites immediately, you can freeze them. Thaw later to room temp and use
you have gained my trust and I'm subscribing to your channel
This was very educational. How do these concepts relate to savory things like quiche and hollandaise? Is the sugar “structural” or could I make savory custard sauces by omitting sugar?
You are the best!
Nicely done, great explanations.
Is it better to use flavored extract or flavored paste?
Could the final custard be slowly added to some beaten egg whites to make is a light fluffy custard?
That was awesome. Merci beaucoup!
I recently learnt to make custard style ice cream. I didn't know that it is the same recipe as French custard!
Your channel is my favorite
Can the second custard, after a night in the fridge. Can it be heated up without the egg coagulating?
aah, tellement charmant. Great video and very educational. Beaucoup thank you.
Master class. 👍👍👍👍👍
Superbe mon ami. Amitées du Brésil
I like all thees recipes.
A legend of the RUclips community
Delicious
Brilliant! Thank you
That was beautiful, thank you.
Merci Chef!!
🙂👍
OMG I wish I had known these things years ago. Makes so much sense. I will be doing things this way from now on.☺
simple custard is my favorite dessert. nothing else needed.
As egg sizes in Canada are different to egg sizes in France, what size or weight of egg are you using?