Delicious vanilla custard pudding ready in 30 minutes

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Delicious vanilla custard pudding ready in 30 minutes | one pot wonders Ep.7

Рет қаралды 110,850

Жыл бұрын

Addictive French custard pudding with a silky smooth texture and rich vanilla flavor.
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Пікірлер: 193

@tka1528 Жыл бұрын

I would eat that all in one sitting, I love anything with custard

@FrenchCookingAcademy Жыл бұрын

got the same problem 😄

@sarahbass6116 Жыл бұрын

ditto

@mariGentle Жыл бұрын

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 ❤️

@Limerick502 Жыл бұрын

It's called egg custard most places!

@FrenchCookingAcademy 9 ай бұрын

love the thing too it’s addictive 😛😛

@alicantuncer4800 9 ай бұрын

The accent makes it even better.

@AbiNomac Жыл бұрын

Who doesn’t love custard? This looks delicious. Thank you

@FrenchCookingAcademy Жыл бұрын

simple pleasures 😛😛

@craigozancin Жыл бұрын

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.

@shabnamjaffri5345 Жыл бұрын

I do the same 😊

@tonysteph Жыл бұрын

I have this is in the oven right now (9.37pm 6 April 23) I can't wait to try it 🤗

@FrenchCookingAcademy Жыл бұрын

let me know what you think 😄😄

@tonysteph Жыл бұрын

@@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.

@brujeriadiosa Жыл бұрын

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.

@sublimnalphish7232 Жыл бұрын

I concur with you on the "stop yourself" concept! lol...I love custard and custard filled just about at!!! ❤

@FrenchCookingAcademy Жыл бұрын

🙂👍👍

@MadhuraTaskar Жыл бұрын

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! :)

@sylviagibson4639 Жыл бұрын

Made this with the extra yolks. Silky smooth and not too sweet! It’s a keeper. Thank you.

@frinoffrobis Жыл бұрын

this is what I need, more yolks for more body

@nedcramdon1306 22 күн бұрын

@@frinoffrobis you'll put them on your body?

@pontevedra660 Жыл бұрын

Thank you for the flan Stefan, you are truly a gift.

@FrenchCookingAcademy Жыл бұрын

ah thanks a lot 🙂🙂👍

@lilyflower4962 Жыл бұрын

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...."😈😈😈

@PEGASUSleadmare Жыл бұрын

Yes it does…like cheesecake

@mr.f613 Жыл бұрын

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.

@Adnancorner Жыл бұрын

I love listening english from you. Very nice, and calm voice. Lovely.

@nanasato6187 Жыл бұрын

I always use many small bowls to cook, but use one bowl sounds even better! Thanks!

@danielcarey8407 Жыл бұрын

All that you need is just a few ingredients. That's great!

@janetclaireSays Жыл бұрын

I could easily eat that whole thing! It's the texture that pulls me in!

@francinemartinez2842 13 күн бұрын

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🥰

@francinemartinez2842 13 күн бұрын

❤ from Roatan, Honduras

@VersinKettorix Жыл бұрын

I had no idea this was so simple. I love custard, so I will definitely be trying this.

@anastasia10017 Жыл бұрын

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.

@ediewall6360 Жыл бұрын

Do not stop eating until bowl is empty. Then my dogs can come lick it

@louisef.decoteau3510 7 ай бұрын

How do you make it with lemon?

@RedChord7 3 күн бұрын

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 😋

@vyvienvp3413 Жыл бұрын

Impressive, delicious and quick. My kind of dish.

@rosemariekury9186 Жыл бұрын

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.

@REALcatmom Жыл бұрын

I love the smell of the nutmeg baking!!

@what.happend.to.my.handle Жыл бұрын

I will try with nutmeg. How much nutmeg do you suggest using?

@kuma9069 Жыл бұрын

Merci Chef Stéphane! Délicieusement tradiionnel.

@mntervuren3753 Жыл бұрын

I simplify it even more and use vanilla extract instead of vanilla bean.

@jbkhan1135 Жыл бұрын

I love this as well, will definitely make this, thank you!

@danielcarey8407 Жыл бұрын

Look so delicious Stephen!

@farzanhoma6028 Жыл бұрын

The way you explain and cook is my favourite, merci 🌹

@christophelombardi7810 Жыл бұрын

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.

@madeleinesuzette Жыл бұрын

Baked egg custard ..Yum 😃

@FrenchCookingAcademy Жыл бұрын

ah is that what it’s called i am never sure how to say it in english 😄😄

@Mirror1973 Жыл бұрын

In Spain we call it Natilla❤

@ritarodrigues9946 10 ай бұрын

Ty chef for your teaching and sharing your talents- Blessings from Houston

@sionanenrois1433 Жыл бұрын

You just made me so happy with this recipe. Thank you so much.

@FrenchCookingAcademy Жыл бұрын

my pleasure 🙂🙂

@fatemafaith5450 8 ай бұрын

Quick update ! Gave it another go and it turned out really well! Thanks a lot ❤

@fairybuddy-angel2035 2 ай бұрын

My favourite dessert. This site is my favourite food site. France is my favourite country.

@tennesseejacks Жыл бұрын

My favorite.

@lopamudraray4571 Жыл бұрын

We make this at our home. My mom taught me. It's delicious n easy

@barbaragreigceaser Жыл бұрын

Thank You very much!!! ❤

@lifeisbeautiful_nz 6 ай бұрын

Love custard pudding with caramel.. Thank you

@medicalopsgirl Жыл бұрын

Beautiful!

@JD-cf4or Жыл бұрын

The zoom at 06:40 was brilliant 😂

@FrenchCookingAcademy Жыл бұрын

😄😄

@jah2ras4i Жыл бұрын

Love custard, thanks for this. Your videos are simple and well explained👍👍👍👍

@elsareka8478 9 ай бұрын

You are amazing Stephane! You make everything so easy to do!

@FrenchCookingAcademy 9 ай бұрын

thanks

@stevecager2240 Жыл бұрын

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

@FrenchCookingAcademy Жыл бұрын

😄😀

@noorskitchenconnection Жыл бұрын

Really delicious recipe 👍👍

@markbeck8384 Жыл бұрын

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.

@blancabulgrin5560 Жыл бұрын

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.

@laviva123 4 ай бұрын

I love custards. This looks like crème brûlée. Your English is superb. Just found your channel and I love it 💕

@dianareddell1496 Жыл бұрын

I need this😮

@rxqg Жыл бұрын

Merci

@raisa_cherry33 Жыл бұрын

Yum 💜👍

@jerrycallender-qm7zr 9 ай бұрын

Greetings from Tucson, Arizona USofA. Just discovered your channel and subscribed. I LUV custard and this looks SO easy - I gotta try this.

@seamus6994 Жыл бұрын

I really like this guy. Straight to the point, no fooling around. He definitely deserves a Million Subs!

@nicoles5852 Жыл бұрын

merci

@chuzzthefuzz1908 Жыл бұрын

Greetings from a fellow custard addict!

@naelyneurkopfen9741 Жыл бұрын

Nutmeg makes this stuff divine.

@judybutler5129 Жыл бұрын

My all time favorite is Creme Caramel.

@bobbieblue1885 Жыл бұрын

C'est delicieux 😊

@FrenchCookingAcademy Жыл бұрын

🙂👍

@edithharmer1326 Жыл бұрын

Delicious! Great Tutorial! Thank you for sharing!! Greetings fron Kuala Lumpur, Malaysia 🌹🌹🌹 Edith, a happy Subcriber

@zincminus3793 Жыл бұрын

Yum

@sharmilaghosh2455 Жыл бұрын

I am allergic to milk, so I followed ur recipe & made it with homemade soy milk, it came out fabulous, thanks for sharing:)

@dlevi67 Жыл бұрын

Try almond or oats milk next time, with or without vanilla. I really like the flavour!

@ediewall6360 Жыл бұрын

Soy is an endocrine disruptor . Hormonal imbalance!!! Do not use soy , or tofu

@pinterestexpress8870 11 ай бұрын

That’s a quality looking pan-does anyone know what brand he uses?

@Fuzzi974 Жыл бұрын

Ah I gotta try with both Vanilla beans and Tonka Beans. And then together...

@evelynkessinger4714 7 ай бұрын

Mmmmm! You had me at custard. 🤤☺️

@reydionson9498 Жыл бұрын

Bravo🎉🎉🎉

@FrenchCookingAcademy Жыл бұрын

🙂👍

@debbiegirard6702 Жыл бұрын

How do you convert the ingredient amounts if you want to make this for two people? And use individual ramekins too. Yummy!

@rajr1032 Жыл бұрын

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!

@suzannezoubeck5216 Жыл бұрын

Oh la la! Can I have some now? ❤☮🌎

@JenMaxon Жыл бұрын

Yeah ... custard. mmmm

@Sisterfifi Жыл бұрын

You can ditch the Bain Marie if you drop the oven temp to 100-110 degrees, you will have to increase the cooking time.

@Neenerella333 Жыл бұрын

Hmm. I may try one of each way.

@ediewall6360 Жыл бұрын

Celsius???

@stixgrim8064 Жыл бұрын

I bet you 3 copper pans Stephane somewhat wanted the video to end so he could finnish the dish in peace :D

@FrenchCookingAcademy Жыл бұрын

that is pretty much what happen then i made another one just for the picture 😛😛

@elsareka8478 9 ай бұрын

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!

@tompoynton Жыл бұрын

4K at last! 🙌

@FrenchCookingAcademy Жыл бұрын

yes moved into the modern era finnaly 😄😄

@complimentary_voucher Жыл бұрын

Oooooh f yeah I could eat that whole thing too 😂 Just make the caramel sauce afterwards and dump it on top.

@FrenchCookingAcademy Жыл бұрын

that’s another idea i can eat this the whole day

@ediewall6360 Жыл бұрын

Spoom size does not matter. I would eat it all!

@sanjasfantasykitchen6738 Жыл бұрын

Big 💗 from sanja's fantasy kitchen

@ashnur Жыл бұрын

One pot he says. then goes ahead and uses four. Only french people :D

@merrymuriel Жыл бұрын

It is also called Oeufs au lait in France 😉 thanks !

@what.happend.to.my.handle Жыл бұрын

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

@pandoraeeris7860 Жыл бұрын

The proof is in!

@CzechShooter Жыл бұрын

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?

@thomaslowdon5510 Жыл бұрын

I do all that in microwave exactly same 14 mins

@ediewall6360 Жыл бұрын

Microwave is VERY bad. Harms the nutrients. Research

@bohemiansusan2897 Жыл бұрын

One of my favorites. Just need to figure out using Stevia rather than sugar.

@Survivin2Thrivin Жыл бұрын

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

@bohemiansusan2897 Жыл бұрын

@@Survivin2Thrivin will try to remember. I'm limited to sugar substitutes because of diabetes.

@toscadonna Жыл бұрын

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.

@LaraineAnne 4 ай бұрын

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.

@kimberlywoodbury1739 Жыл бұрын

Could I use vanilla sugar instead of a vanilla bean? Or would there not be enough vanilla flavor?

@suzannederringer1607 Жыл бұрын

If you need more vanilla flavor, you could add some good quality vanilla extract.

@Dr.Nagyonfaj Жыл бұрын

Absolutely wonderful dessert. However, with the price of eggs nowadays and the vanilla pod - it's quite an expensive one.😕

@MacKenziePoet 9 ай бұрын

Could the custard be divided into ramakins before cooking?

@trashboity8773 Жыл бұрын

Chef pls do doughnut.

@Zibutegerard 4 ай бұрын

What if I use heavy cream instead of milk? Would that be alight?

@SP-1414 Жыл бұрын

This looks great.

@fayeliu2601 Жыл бұрын

What would be the baking time, If I make it in the individual ceramic baking cups (4)? 🙏🏻😊

@traviswilliams3034 Жыл бұрын

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

@FrenchCookingAcademy Жыл бұрын

yes i concur 🙂🙂

@fayeliu2601 Жыл бұрын

@@traviswilliams3034 Thank you!🙏🏻

@fayeliu2601 Жыл бұрын

@@FrenchCookingAcademy Making it for my 97year old mom!🙏🏻❤️

@suzannebrown945 Жыл бұрын

❤

@ladybugluna Жыл бұрын

Thank you for the recipe, I love easy ones 😀 Can I use vanilla powder instead of the stick?

@cmbrky2301 Жыл бұрын

Madam metro marketlerde vanilya özütü bulunuyor çubuk vanilya gibi olmasa da en azından yakın bir tat elde edebiliyorsunuz toz vanilin biraz zayıf kaçabiliyor

@FrenchCookingAcademy Жыл бұрын

yes you can or just vanilla essence

@clivejonathan614 Жыл бұрын

Can you use cream for this recipe?😊

@FrenchCookingAcademy Жыл бұрын

yes just add it in the milk but be careful it can become heavy on the stomach very quick

@kao228 5 ай бұрын

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?

@alfredoleiser Жыл бұрын

THIS IS ALSO CALLED FLAN OR CREAM CARAMEL

@louisef.decoteau3510 7 ай бұрын

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?

@emiliamartucci8291 Жыл бұрын

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.