You are the Colonel Mustard of your Vanilla Custard.

My favorite recurring gag on this channel is the “touch of sugar” that appears in so many recipes 0:37 😂 love you Chef John

Ohhhh. So this is what my mother made that she called egg custard. I recognize it because of the grated nutmeg on top and I truly loved it and I’m so glad I now can make it myself. Thanks so much.❤❤❤

Chef John's humor never disappoints

Many years ago when I was a caregiver for a few different folks, I’d make baked custard for them. It was a hit. Now I’m old and my own caregiver who doesn’t like eggs most ways so I want to make some custard for myself. Thanks for this easy to follow reminder of how to make it.❤

Some form of cake with warm custard, over it, is heaven. Just ask a Brit.

Thank you for a simple, comforting dessert Chef John. This brings back childhood memories of times when I was recovering from a little illness and Mom would make baked egg custard. Just slightly sweet, not too rich, served warm and fragrant with that touch of nutmeg on top. One of those special 'mom' touches that made you feel loved.

I just finished watching The Menu... is it just me or is Chef John like the Anti-Slowick? I always getting a warm fuzzy feeling when I watch these videos - like even though I can't eat what's onscreen it always feels like he's still making everything with love and humor.

I've gradually reduced baking temp on custards lower and lower specifically for that luscious texture. Classic dessert and great every time, very easy to adjust macros too

I'm pretty sure every last one of your videos has me smiling the whole way through... Thank you!

This is an Event; I do love when Chef J. pulls something so common and, in a way, forgotten in relevancy; and makes it so much morw interesting and appealing. Chef J. is a real advocate for creativity and inspiration. Bringing back what is really important about cooking.

Looks delicious. I think I'll make me some o-o-old-fashioned vanilla custard... with milk and brown sugar.

5:46 Your comparison to silken tofu is very apt! Chef John, you probably aren't aware, but there's a dish that in Chinese is called douhua (essentially bean flower), which is the most silken tofu. It can be used for both savoury and sweet applications, and it's an absolute joy to eat.

We Can Tell Chef Liked His Desert, He Aparrentky Licked the Bowl Clean 😊

I firmly believe that you absolutely would NEVER do me like that. Appreciate it.

My dad is not able to chew much right now and has also been in intense chronic pain for ages now. He needs some comfort food and this will be perfect because it's tasty, nostalgic, and easy to swallow. Custard's on the menu tonight!

I've been thinking about custard a lot lately. You must have read my mind. Looks good.

I don't know what it is about this channel that I always feel comforted when a new video is up. Love it.

I made Flan for my Spanish teacher once and she said it was better than her mother's Flan from when she was a child. College too. Pretty much the same recipe from a base concept. Totally different from a chef fingers perspective. I appreciate the delicate nature of this.

Oh, I love love love vanilla custard.

That looks so good! My husband is an auto mechanic for the past 40+ years. He has absolutely no feeling in his fingers (nor can he hear)!

I love baked custard. It was one of the first desserts I learned how to make. Grandma taught me and now I've passed it on to my granddaughter! 😁

I LOVE VANILLA CUSTARD THANK YOU FOR THIS!

Great recipe as always. I make mine the same way as my Grandmother and my Mother, with a little dark rum and a touch of cinnamon for added flavour

Thank you for all your recipes through all these years. I've been following you forever and our family favourites are the homemade icecream and broccoli gratin ☺️ I'll try this one for sure!

300ml milk, 30 grams sugar (some brown sugar), 2 eggs, 1.25 tsp vanilla, 0.25 tsp salt, nutmeg. 165 C 45 - 60min

As a mother that hasn’t worked in a professional kitchen for about ten years, my fingers are still very much numb to pain. My children are astonished on how I can cook on the stove with no spatula. I tell them never to copy me so use one. Lol

I love how he says "oooohhhld fashioned custard" every single time 🤣🤣

Looks very YUM! Can't wait to give it a try. Thanks for sharing!!

That custard looks delicious and so refreshing. I'll try it with the raspberries. Of all your recipes I've tried, this was the closest I've come to dropping what I was doing, going to the kitchen, and trying the recipe. If it weren't for the overnight in the icebox, I would have. I know if I make it tonight for tomorrow, I'll eat it at around 0300. I'm already cooking one of your meatloaf recipes for tonight's supper. I was a line cook in a steak house many moons ago. My family learned all the lack of a potholder means is I'm not using a potholder. I'm like the waiter at ChiChi's: "Be careful, the plate is hot."

If I chilled mine overnight, I would be eating them for breakfast!

Oh I just can feel the taste of it by looking! Awesome

Chef John thanks for sharing this recipe with us

Made it and yes it is the way. Thank you Chef John, I loved the smooth texture.

Chef John is such a gem

One of my favorite desserts!!!

Hahaha the whole time I’m like “what about the nutmeg?!?!?!” 😂

I made this recipe for the family - it was everything you said it would be. A comfort food for sure.

Looks so delicious 😋 Thank you chef!

My husband's favourite dessert is plain custard. I would very much like to try this baked version. I will probably do one big pie dish for him, though!

My mother makes something similar, but pours the custard into ramekins or a pan coated with very dark (almost burnt) caramel. Criminally underrated family of desserts

I could eat a whole big bowl of that! It looks amazing 👏 😍 👌

Just made this. Delicious!

I don't know why I thought this would be complicated 🤔.... It's really very easy!😀 I'm sure it will take a little practice for me, but this is a perfect example of 'simple elegance'✨👏 "And as always"..... Thank you, Chef John!👨‍🍳😄💕

THe OOOOOOLD fashion custard :). me and my dad have been watching your for 5 years

Thanks for the reminder. I'm going to garnish with a little bit of my homeade blueberry jelly. 😊

Looks good l,thx for sharing 🙏

It looks gorgeous Chef! Love your videos ❤

Looks delicious going to try it

Incredibly delicious!!!!!!!

Looks delicious thank you

Nowthat looks delicious!! ❣️

Thanks for the sugar and milk measurements!

I'd love to see something like the egg custards baked in a wonton that a lot of chinese buffets seem to have...they're not the same kind of custard as this, but it's one that I enjoy a lot

I love you, Food Wishes!

I know you keep saying you like your custard light and silky. But the best custard tart I've ever eaten the custard was like a sweet vanillary butter. In perfectly baked sweet pastry, I could feel my arteries clogging up but had a smile on my face the entire time.

Fabulous! 🥰

Looks so good.

I just made this tonight! It’s so good I’m eating it hot 😅

" But most importantly, nobody fights to get the bigger one" I like you sense of humour

man, you make it look easy. and it probably is. I'm gonna go make some o-o-old fashioned custard.

Flantastic!

Oh that looks good!

Making these tonight for a work party. Wish me luck!

Ramekins we can get at the local restaurant, it’s that metal roasting pan in want.

I swear you made this already maybe I'm just associate with one of your older recipes or it's similar but I'm not offended just been a long road happy to see anything you made! 😋

Yummy!

Over the weekend I’m happy to announce I had several babies over the weekend. They were delicious. Chef John is the Baby Daddy of my delicious dutch children.

I've had 2 other chefs tell me the same baking temperature as you. Even if it was for creme brulee. Just to add a 180° turn in the middle of cooking.

So like créeme brûlée without the sugar crust

Odd that we are both making a vanilla custard although they are not the same ones. I'm also baking a cinnamon one in order to enjoy today. Today's custard with lack the peaches and won't even have a lovely caramel but the bourbon vanilla sauce will make up for it. It's good that I'm not inclined to weight gain loving to cook and eat so much.

I don't even like custard but this is looking exquisite

Just made it. Came out fantastic except I didn't follow your nutmeg advice very well. Now cooling on the rack, then overnight in the refrigerator.

these are great frozen, too

🥣 So scrumptious 🥛🥄☕

How about picnic foods? Spring's around the corner.

I do my custards, flans, and creme brulees in sous vide baths now. It's just so much less finicky IMO. Also, they keep for a good week in those sealed jars.

Another perfect dessert Colonel Mustard 😉

This looks SO good ... I can see the extra heaviness of cream being too 'creme brûlée' but what about half and half instead of milk?

What memories you bring back! I have the taste in my mouth. Those were my favorite as a child. My mother considered it as a healthy nutritious dessert with not much sugar just a drizzle of maple syrup ( a lot less than yours ) and low fat dairy. She was right.

yum thank you you crack me up

Chef John forgot to mention that you MUST use boiling water in the bain marie otherwise after an hour the water will still be tepid and the custards uncooked

Tried and true recipes.

Dear Chef John. Thank you for another wonderful recipe! Question: if I used cream instead of milk in this recipe, added sugar on top of the custard after it had been baked in the oven and cooled down, and then torched it, wouldn't I then have a (sort of) crème brûlée? I ask, because your method would be way easier to make than the way I have been making crème brûlée the traditional way...? Thank you and culinary greetings from Amsterdam, The Netherlands!

Anyone else think that this was the “old fashioned” drink flavored custard ???? Chef John !!!! please make that a reality

Chef John please add temperatures in Celcius and measurements in metric for us non-Americans. Love, An international fan :)

I guess I'm a freak of nature. I do love warm custard or at room temperature. 😋

This is my all time childhood Favorite dessert, except maybe floating island.

Grandmother used to make something like this and it was nearly frozen and I mean ice cold custard on top of lettuce.

Make Creme brulee and skip the final step. I like temp checking custard instead of toothpick/knife/wiggle tests. seems a lot more foolproof and im a fool. - 176F

IM MAKING THIS THIS WEEKEND 👌 👏 😋

Any thoughts on alternate extracts? Sub in Almond and Cinnamon. Or Rum with pineapple and Coconut. Any other combinations that would work in a custard?

YUMMMMM !

This fits the bill as I have been making Filipino Egg pie (custard pie) twice a week for about a month. Something new 😆

I thought it was gonna be a vanilla custard with Whisky Orange and Cherry

What about half and half for something in between?

If you add bourbon and some orange zest, would this be considered an old fashion old-fashioned vanilla custard?

The problem is that things like this become dessert, then breakfast, lunch......

Could I use this method for a cream custard pie?

Im curious if you can make a video about making pancake syrups. Far too often when you look up pancake syrup, you mostly find maple or maple flavored syrups（that gets old) Maybe you can experiment making other flavored pancake syrup ( flan Caramel, raspberry, blueberry, strawberry, chocolate , vanilla, almond etc.) I cant tell if Aunt Jemima is trying to mimic maple or making a whole different flavor on its own.