Don't forget to line your water bath with a wire rack, otherwise the custard is likely to overcook on the bottom. A glass dish will give you a 185F (85C) water bath, which is the temperature your custard should reach--it's an exact science. The cooking time assumes your water bath is already at temperature--thus it should be made with hot water or already pre-heated. You never cover a water bath with foil, but you can individually cover your ramekins with foil to prevent the top from overcooking. Fluid-filled bubbles within the custard indicate overcooking.
Thank you for detailed recipe and incredibly delicious dessert! I did everything according to your instructions, just baking time was longer, adjusted to my oven🙂 Flan turned out just soo gentle, with velvety texture, right amount of sweetness, just absolute perfection 🥰
@@HanbitCho@HanbitCho Hi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
Hello Chef Hanbit, I'm from the Philippines, a homebaker.. Thank you for sharing your recipes...appreciated very much the detailed step by step procedure..love it👏👏👏
@@HanbitCho please chef. There's a fudge chocolate cake. It's high about 10 cm. And it's velvety chocolate texture. I feel likes i eating chocolate melting in mouth and it's a cake Please we want it's recipe It's like the brownies cake. But it is higher and more moisture and tender and fluffier Please chef 😃 🥰🥰
Thank you very much for sharing all the wonderful videos. I craved your stollen pound cake with marzipan, it's so so nice, but I couldn't find your video anymore. Would be greatly appreciated if you could post again.
Hey man, huge fan from Brazil! In here, we would normally call this "pudim". The basic difference is that we use condensed milk in the mixture. And it is a little bit sweeter than the original flan. Beautiful dessert tho. :)
This looks really good, it's a creme caramel not a flan though, flan is made with condensed and evaporated milk and it's a lot denser but this is a wonderful pudding/creme caramel, thank you for the thorough recipe.
You are appreciated I've watched almost 6 video's as we speak and it's my first time commenting I love all of them and you are a very good teacher too You hardly get your hands dirty hahahaha 😅🤣🤣
Hi chef, thank you for the recipe! I have a few questions if you dont mind answering 😊 1. Is whipping cream / cooking cream the same as heavy cream? (Its hard to find heavy cream in Malaysia) 2. Can i steam the caramel pudding instead? If yes, around how many minutes? Thank you so much 😊
@@HanbitCho thank you so much for the reply Chef Hanbit, this helps! For your recipe, would steaming the caramel works? Instead of baking. Around how many minutes is good yea?
Hello chef! Ur recipes n explanation both r really great! Am actually looking for a whole wheat bread recipe. Can u plz make one. I tried making it lot of times n failed
Thank you for your amazing video! May I ask you something: Did you use the fan when baking this flan with Unox? If yes, which fan level did you use? Thank you in advance!
Thanks alot chef for this excellent recipe,I remember in your channel I saw stolen (marzipan)cake recipe,but now I can't find the video of this cake recipe, please check the channel for this issue. Thanks 🙏
Chef can you make a video making Castella Cake (Taiwanés) or Japanese not shure but my concern is how to put all the ingredients together with the right amount on each ingredients so I appreciate a lot 🙏🏻 chefs if you explain and spear that recipe… thanks so much Chef and very interesting your tutorials..👍🏻 I follow you all the time Sir 🇺🇸👍🏻
15 minutes is too short! Everything is super, and very tasty) Apart from the fact that the pudding spread over the plate)) Taking into account other recipes and my experience, at 140 degrees you need to bake it for at least an hour, at 160, 40 minutes. Otherwise, it’s just liquid
Even listening to your talking is an enjoyment! You are a great instructor. Greatly appreciate!
Awesome! Thank you!
@@HanbitChoHi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
Don't forget to line your water bath with a wire rack, otherwise the custard is likely to overcook on the bottom. A glass dish will give you a 185F (85C) water bath, which is the temperature your custard should reach--it's an exact science. The cooking time assumes your water bath is already at temperature--thus it should be made with hot water or already pre-heated. You never cover a water bath with foil, but you can individually cover your ramekins with foil to prevent the top from overcooking. Fluid-filled bubbles within the custard indicate overcooking.
yeah
Thank you for these important tips.❤
@@HanbitChoHi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
I’ve been making flan for many years. I’ve learned something new on how to make the caramel. Thanks
You are so welcome!
@@HanbitChoHi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
Thank you for detailed recipe and incredibly delicious dessert! I did everything according to your instructions, just baking time was longer, adjusted to my oven🙂 Flan turned out just soo gentle, with velvety texture, right amount of sweetness, just absolute perfection 🥰
okie.
@@HanbitChoHi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
Thanks so much, Hanbit! I was just craving flan and needed a recipe. I also wanted to make caramel and you linked that to this video. It's a sign!
Wonderful!
@@HanbitCho@HanbitCho Hi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
Hello Chef Hanbit, I'm from the Philippines, a homebaker..
Thank you for sharing your recipes...appreciated very much the detailed step by step procedure..love it👏👏👏
Thanks and welcome
@@HanbitChoHi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
This is my all time favourite dessert. Can't wait to try your recipe
Hope you enjoy
@@HanbitCho Hi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
Thanks Chef Hanbit for share this wonderful caramel pudding. It's Perfect for this coming Holiday.😋😍❤️🥰
My pleasure 😊
@@HanbitChoHi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
Hi Chef Hanbit. You always nakes baking seems easy and fun. Seeing the caramel pudding makes me drooling🤤. Thank you so much for sharing🙏.
My pleasure 😊
@@HanbitChoHi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
I love all your recepes. ☺️
Thanks so much 😊
Delicious Caramel Pudding🍮 👌👍
thanks!
The best pastry chef from Korea chef hanbit 😃❤️
thanks.
@@HanbitCho please chef. There's a fudge chocolate cake. It's high about 10 cm. And it's velvety chocolate texture. I feel likes i eating chocolate melting in mouth and it's a cake
Please we want it's recipe
It's like the brownies cake. But it is higher and more moisture and tender and fluffier
Please chef 😃 🥰🥰
Thank you very much for sharing all the wonderful videos. I craved your stollen pound cake with marzipan, it's so so nice, but I couldn't find your video anymore. Would be greatly appreciated if you could post again.
oh yeah, that video has been deleted!
@@HanbitChoHi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
My goodness, this recipe looks so delicious
It really is!
Hey man, huge fan from Brazil!
In here, we would normally call this "pudim". The basic difference is that we use condensed milk in the mixture.
And it is a little bit sweeter than the original flan.
Beautiful dessert tho. :)
hello!
One of my favorite desserts ❤❤❤.
nice.
Wow........... Thanks for the recipe and technique.
Most welcome 😊
@@HanbitChoHi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
Looks delicious 🤤 Thank you.
My pleasure 😊
This looks really good, it's a creme caramel not a flan though, flan is made with condensed and evaporated milk and it's a lot denser but this is a wonderful pudding/creme caramel, thank you for the thorough recipe.
yeah
@@HanbitCho Hi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
You are appreciated
I've watched almost 6 video's as we speak and it's my first time commenting
I love all of them and you are a very good teacher too
You hardly get your hands dirty hahahaha 😅🤣🤣
nice
I believe you when you say it's delicious
❤
😋
@@HanbitChoHi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
My favourite pudding🥰🥰🥰🥰🥰 thanks for the tips🥰🥰🥰🥰
My pleasure 😊
한빛 쉐프님!
수고 많았어요.👍
감사합니다~
Looks delicious 😋
Thank you 😋
Hi Hanbit! Your videos are really helpful. Would you please make a video of a 4 layer genoise cake ?
right.
@@HanbitCho thank you ! With a mix using plain flour and ground almonds would be great 😋😋😋😋 thank you again
수고했어요!
감사합니다.
Hi Chef Hanbit, would this recipe work if I use silicone moulds?thanks
i think so
Hi chef, thank you for the recipe! I have a few questions if you dont mind answering 😊
1. Is whipping cream / cooking cream the same as heavy cream? (Its hard to find heavy cream in Malaysia)
2. Can i steam the caramel pudding instead? If yes, around how many minutes?
Thank you so much 😊
hello! hmm the terminology is different depending on which country you are living in. the heavy cream here is dairy cream.
@@HanbitCho thank you so much for the reply Chef Hanbit, this helps! For your recipe, would steaming the caramel works? Instead of baking. Around how many minutes is good yea?
I make this all the time.
But….I’m French 😜
So simple yet sophisticated.
yeah!
@@HanbitChoHi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
Amazing❤
Thanks 😄
Thank you chef.. it looks so yummy
Is it ok to cover it while baking?
Yes you can
Chef loved your work if you can post a video on how to make a Basque cheese cake
it's there! search my channel pls.
Need a video in Victoria and shiphon sponge
Hello chef! Ur recipes n explanation both r really great!
Am actually looking for a whole wheat bread recipe. Can u plz make one. I tried making it lot of times n failed
oh right.
@@HanbitCho thanq for ur reply chef. Looking forward for ur video 🙂
What temperature to bake it chef and for how long 🤔
in the description.
@@HanbitCho Couldn’t find it. No worries
Why is it just so nice watching him do that?😅
lol
Hello sir.. can you make a video about food color in pastry 101?
yeah
Thanks Chef. Longing for more..
More to come!
@@HanbitChoHi! Sir Hanbit, a fan from Philippines, heavy cream here in Philippines is so hard to find, Can I use All Purpose Cream instead?
Hey chef your recipes are amazing but can you tell me the ingredients measurements..
in the description.
What is heavy cream? Same as whipping cream? Thanks
yeah dairy stuff.
I have a question i made this yesterday n leave it overnight but the custard turns out runny doesnt set What did i do wrong 😢
oh no..hmm not sure..
Great video!❤ What temp is the pan for cooking the caramel? High? Medium?
yeah
We've missed you chef
thanks!
THIS LOOKS SO YUMMY CHEF!!!
So good!
chef can it be frozen once baked ?
nope.
Mr. Hanbit, in my country, its very rare get the heavy cream. Is there any substitution? Thanks before
hmm not really.
wow!! so yummy😍😍
Thank you 😋
Thank you for your amazing video! May I ask you something: Did you use the fan when baking this flan with Unox? If yes, which fan level did you use? Thank you in advance!
low fan pls.
@@HanbitCho thanks a lot , chef
Wonderful...
Thank you! Cheers!
Anyone here know where to get those little gold logo tags to put on the dessert?
you need to find a local supplier for this.
Thanks alot chef for this excellent recipe,I remember in your channel I saw stolen (marzipan)cake recipe,but now I can't find the video of this cake recipe, please check the channel for this issue.
Thanks 🙏
yeah that video has been deleted~
حد يعرف heavy cream بالعربي معناها ايه ؟
thanks!
Thank you 😊
You're welcome 😊
Thank you soooo much
thanks.
hi chef , 114g egg white is it 4 egg ?
nah
🤗Thanks a lot Chef 👌👍.
My pleasure 😊
Where can get the full details recipe?
click descriptions.
@@HanbitCho saw yr reply n Thks but still unable to locate yr full details recipe.
@@HanbitCho finally I found yr recipe in description Thks
Just delicius, thanks a lot. But 17 minutes is enough time for barking the flan?
yeah
That looks like a custardy dream
yep
looks so sweet and delicate dessert is also ok xd
lol
we call this Leche Flan in the Philippines ☺
nice!
Not a bad idea to keep it in the fridge for at least 24 hours: eggy undertone mellows and the creme caramel becomes even more delicious.
yep
What is the use of the video if you don’t mention the temperature and duration
look closer.
Chef can you make a video making Castella Cake (Taiwanés) or Japanese not shure but my concern is how to put all the ingredients together with the right amount on each ingredients so I appreciate a lot 🙏🏻 chefs if you explain and spear that recipe… thanks so much Chef and very interesting your tutorials..👍🏻 I follow you all the time Sir 🇺🇸👍🏻
hello
My favourite but always use just the quarter of the sugar for the custard of a traditional recipe. Love it. Otherwise, too sweet.
yeah
❤❤❤
thanks!
waww thank you ⭐️⭐️⭐️⭐️⭐️much love thanksss⭐️🤍
thanks.
لطفا ترجمه فارسی هم اضافه کنید
thanks
Please chef sertakan dg bahasa Indonesia donk please 🙏🙏
hello
@@HanbitCho thankyou chef
👍💯
thanks!
Urruuu!
yeah!
한국어 자막이라도 달아주시면 안되나요???ㅜㅜ
저 혼자서 다 하고 있기때문에 자원 봉사해주실 분 찾고있습니다.
😘😘😘
lol
@@HanbitCho popular 🍮 in my country!
It doesnt bake in 20 min no way. It’s been 60 min still waiting
yeah
15 minutes is too short! Everything is super, and very tasty) Apart from the fact that the pudding spread over the plate)) Taking into account other recipes and my experience, at 140 degrees you need to bake it for at least an hour, at 160, 40 minutes. Otherwise, it’s just liquid
haha right:)
Caramel pudding?????? 🤦🏽♀️ it’s just Flan!
yeah
First
Yooohhooo… exciting ❤
no.1
Yes! The notification is working🫠.
Good!
❤❤❤❤
thanks!