Creme Caramel – Creamy Baked Caramel Custard Dessert Recipe
Learn how to make a Creme Caramel Recipe! I hope you enjoy this easy creamy baked caramel custard dessert recipe!
Ahahahaha: “That may still jiggle, but that liquefied wiggle in the
middle…” hahaha priceless.
He is just so creative with words.
I didn’t know where to put the Cayenne and FRESHLY ground black pepper.
My grandma used to make this. She burned the caramel a lot though
Just out this in the oven! One of my favorite desserts!
You killed me. When you flipped the bowl and the creme caramel slid out,
you killed me. I’m dead.
lol, loved it! u r too funny!
If people are making this, I’d recommend adding like two tablespoons of
water when melting the sugar. After I finished it the creme caramel was
waayyy too bitter and the colour was exactly like Chef John’s plus I’ve
made creme caramel before and it didn’t taste this bitter :/ really smooth
and creamy ‘Creme’ part but the caramel was really bitter 🙁
I’m so high…
Did this, it was amazing but nobody in my family drinks alcohol so I
replaced it with more vanilla and I ran out of sour cream so I just used
half sour yogurt and half whipping creame
is whole milk like full cream milk?
leche flan in the philippines,,yummy..
does anyone else hate inflection of his voice at the end of his sentences?
I loved your video/commentating, though I’d like as few cavities (bubbles)
in the Creme Caramel as possible.
I love it but if ur gonna give a me something to cook give me ALL the
ingredients” not this is secret I’m not gonna tell u”
is orange cognac necessary? if not, is it substitutable?
I. Love. You…. And I love your humor ^.^
Made these for my ex girlfriend for valentines day. She disclosed to me,
after eating these, that she had been having an affair for the last few
weeks! And that she loved him, after 13 years with me! I was like, “what
the hell is in these things?” Fast forward 2 years and I made these for a
hotty I had been dating for only a few weeks. That night she told me she
loved me, and so far all is well. So there you go folks. This creation from
Chef is intensely passionate! Eater beware! It can be either love or
heartbreak. This recipe is emotionally poetic, like John’s sugar
I worked as a cleaner in a fine-dining place for a bit, and got to sample
the stuff the Cheff made.
One day he made Creme Caramel, but he called it Pecan Creme Caramel, and he
meant that Pecans were included in the actual Creme mixture. It was
fabulous, and I am wondering what I would need to do in order to re-create
Is it as easy as crushing up pecans? Is there a specific oil or extract to
All answers are welcomed.
Coffee Panna Cota pleaaaseee!!!
I put my finger tip in it. Bad decision.
nice one. learn this long time ago in west africa. but it requires exact
spec to make it smooth and it used evaporate milk and condensed milk with
boiled water, yours is quite easy with creme fraiche and oven.also nutmeg
make it taste exquisite with a splash of rum at the end
this is porn! OMG
i have been making this for over 20 years. my recipe is a bit different,
just milk( 1%,2%,or whole..whatever i had on hand), whole eggs, sugar and
vanilla. never been curious to add other stuff in it even if possible. the
key to the caramel not to be bitter is to NOT let it get dark. you want it
GOLDEN. and i do stir it because it helps with even distribution of the
melted sugar in the saucepan. if it gets dark too soon, lower the heat and
take that sugar from that area-you don’t want to get it even more darker
(dark=bitter)…….. and do NOT leave it unattended! you’ve got to keep
your eyes on this!…..BE CAREFUL NOT TO GET IT ON YOUR SKIN (it will come
off with skin and you will bear scars for life–like me).. over the years,
accidentally i found out that rinsing and draining the pan just prior to
pouring the sugar in it and placing it on the stove, makes the process of
obtaining golden sweet caramel much easier. good luck! i coat my baking
dish with caramel sauce on sides too. i do not grease spray. it is much
easier if your baking dish is same dish you melt the sugar in. (mine is a
12″ round stainless steel one–big family–therefore I cannot flip it ):
):…and no one complained in over 20 years, for any reason)
….also overcooking it gives a bitter-ish taste where custard touches the
Where is the around the outside joke in the beginning?
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