Thank you thank you thank you! I love love this! Cannot believe all the prep and research that obviously goes in to each episode. And they are all free!!! Happy baking people
Thank you for another excellent video, Erin! I always look forward to learning from you. Your videos are also so joyful and comforting. You are amazing!
LOVE the explanation of how to extend the pudding technique with dairy free milks!! Between vegan and lactose intolerant friends I am always trying to riff on recipes to make dairy free versions, sometimes to more success than others! So thank you for explaining the science ❤
Oh, and it's a coconut + oat combo! Fun fact: the best dairy free ice cream I ever made was a coconut cream + oat milk 'cookies n cream' style ice cream. The combo of coconut cream and oat milk goes really well to mimicing a sweet dairy cream or milk, and adding lots of brown sugar, vanilla and oreo chunks really brought it to close to the familiar flavour of cookies n cream.
Bake It Up A Notch - where 🧑🔬+ 🧑🍳 = 💯!! The scientist in me hangs on every word when you do these deep dives into the reasons for how & why things do what they do!!
Thank you for the dairy-free recipe! I heard "pudding" and thought, "I can't eat that." Honestly can't think of the last time I've been able to have one.
What are the technical differences between stove top custards? creme anglais, pastry crème and pudding? Don't they all use milk or cream plus eggs and a starch? And is 'custard' the umbrella term for all 3?
Fantastic master class! I've been making custard since I was a kid but didn't know the science of why I do what I do and it's nice to know I can explain it better now.
Thank you for the recipes. I was wondering how you make creme patissiere, I can't seem to get rid of the taste of the cornflour (I think it's called cornstarch in America) any tips would be amazing, I just love those little fruit tarts.
Hello there! You werent kidding about using the spatula during cooking. Mixture really wanted to stick in those areas. Will it affect the pudding if I lessen the sugar in the recipe, perhaps by 1/3 to 1/2? I did not have dark brown sugar on hand, so i used light brown. Tasted like Butterscotch LITE. I also wonder if I could just use 1/2 and 1/2 instead of the combo of milk and HWC? Thanks Erin, love your videos. "kill" that enzyme!
For me Erin is rocking some Janis Joplin vibes, don't know why exactly. But absolutely top notch presentation! To the editor though, if you're so desperate to change the perspective all the time, why don't you stand behind one of the cameras and point your finger every two seconds to the one you desire to use. That way Erin could accommodate you and it wouldn't look so awkward.
I'm curious: a lot of stovetop custard recipes have you blanch the egg yolks (beat them with the sugar and the starch until pale and creamy), but yours don't. Why? Is that a completely meaningless step?
Lovely! Is it possible to use just oat milk for other non-dairy flavors? Is arrowroot a thickening option? One of the people I would make this for has corn and wheat allergies
Please stop doing the shots from the side. I hate when the person on screen is looking at the person in front and not at the people watching. The key to presenting speeches, dialogs etc is to make the viewer feel like you're talking directly to them. The whole side shot makes the presenter come off as not giving AF if you are watching, learning etc
@@mattsw104 I can't imagine that someone is such an a$$hat that they get all high and mighty just because someone gives helpful hints. But then you come along and prove there are judgmental jerks who think their skeezie opinions should actually matter to others. Grow up
The key to presenting anything these days is to make the viewer feel like you're looking directly at something new every 10 seconds or so. Jingle, jingle, jingle. This has been a trend for a while in anything involving interviews, documentary, or instructional footage. Like any trend, it'll pass and there'll be something new for you to be mad about. :)
What an odd comment. Just scroll on seriously. I am trying to imagine what could be so off putting to you. She has a pleasant voice and speaks in a way that is informative without being condescending.
The folding in whipped cream tip for a runny pudding is a lifesaver! What a great nugget of wisdom, thank you Erin 🎉
Erin - the Queen of Life’s Indulgences.
King
Thank you thank you thank you! I love love this! Cannot believe all the prep and research that obviously goes in to each episode. And they are all free!!! Happy baking people
Erin's vanilla pudding from The Fearless Baker is one of my most made desserts. Love it!
Thank you for another excellent video, Erin! I always look forward to learning from you. Your videos are also so joyful and comforting. You are amazing!
LOVE the explanation of how to extend the pudding technique with dairy free milks!! Between vegan and lactose intolerant friends I am always trying to riff on recipes to make dairy free versions, sometimes to more success than others! So thank you for explaining the science ❤
Oh, and it's a coconut + oat combo! Fun fact: the best dairy free ice cream I ever made was a coconut cream + oat milk 'cookies n cream' style ice cream. The combo of coconut cream and oat milk goes really well to mimicing a sweet dairy cream or milk, and adding lots of brown sugar, vanilla and oreo chunks really brought it to close to the familiar flavour of cookies n cream.
Bake It Up A Notch - where 🧑🔬+ 🧑🍳 = 💯!! The scientist in me hangs on every word when you do these deep dives into the reasons for how & why things do what they do!!
I really loved the extra bit of science in this, thank you!
Love this video
Thank you for the dairy-free recipe! I heard "pudding" and thought, "I can't eat that." Honestly can't think of the last time I've been able to have one.
Erin is the best! my favorite food person! ❤😀
What are the technical differences between stove top custards? creme anglais, pastry crème and pudding? Don't they all use milk or cream plus eggs and a starch? And is 'custard' the umbrella term for all 3?
Love watching your baking videos!
I am going to try the dairy free coconut pudding. Love your videos, so informative!!
They don’t look healthy I would try different recipe
@@negritotenfoldIt's pudding. It's not supposed to be healthy. That said, milk is intended for baby mammals not adults.
Fantastic master class! I've been making custard since I was a kid but didn't know the science of why I do what I do and it's nice to know I can explain it better now.
VERY NICE.
Can you use these custard/ puddings to fill a cake layer?
Question! Why bake custards when you can stovetop them?
I’ve done a pot de crème recipe on the stove once with great results. What am I missing 😅?
Homemade is WAAAAYYYY better.
Omg that enzyme!! I get that! Years ago I didn’t get that concept! Oooh! TY
Erin I love you soooo much my sister...may Allah blessed you ❤
Yum!!
Is there a way to save your pudding mixture if you discover the day after that you didnt cook it enough? 😭
I know this is irrelevant but, I love your outfit.
WAIT WAIT WAIT WHAT is that beautiful chocolate domed pie at 1:17 I must know, oh goddess of the pie!!!!
6 months late, but it’s her Mallomar Pie!
Thank you for the recipes. I was wondering how you make creme patissiere, I can't seem to get rid of the taste of the cornflour (I think it's called cornstarch in America) any tips would be amazing, I just love those little fruit tarts.
Is there a specific temperature to know for certain you have killed the enzyme?
Hello there! You werent kidding about using the spatula during cooking. Mixture really wanted to stick in those areas. Will it affect the pudding if I lessen the sugar in the recipe, perhaps by 1/3 to 1/2? I did not have dark brown sugar on hand, so i used light brown. Tasted like Butterscotch LITE. I also wonder if I could just use 1/2 and 1/2 instead of the combo of milk and HWC? Thanks Erin, love your videos. "kill" that enzyme!
What would you change, if anything, to turn the coconut recipe into a pie?
Isn't this also an ice cream base?
My local stores sell coconut whipping cream in a can. I have been able to make creme brulee with this and coconut milk.
For me Erin is rocking some Janis Joplin vibes, don't know why exactly. But absolutely top notch presentation!
To the editor though, if you're so desperate to change the perspective all the time, why don't you stand behind one of the cameras and point your finger every two seconds to the one you desire to use. That way Erin could accommodate you and it wouldn't look so awkward.
He gives me big Bertha German massage vibes. This is stuff that you like
Is the paste better then the beans?
I used extract, no beans on hand. Still a lovely pudding.
Would you put this Butterscotch pudding in a pie? What would you change? Looking for an amazing old fashioned Butterscotch pie recipe
I'm curious: a lot of stovetop custard recipes have you blanch the egg yolks (beat them with the sugar and the starch until pale and creamy), but yours don't. Why? Is that a completely meaningless step?
Do they sell vanilla beans in supermarket never seen them
perhaps higher end grocery stores. i buy them on amazon, it’s much cheaper!
I'll look on Amazon
Lovely! Is it possible to use just oat milk for other non-dairy flavors? Is arrowroot a thickening option? One of the people I would make this for has corn and wheat allergies
I love to use potato starch which has the same abilities as corn starch. 1:1 interchangeable, potato starch/corn starch.
the heat INactivates the enzyme and ACtivates the starch!!!
What is the temperature of the first boil?
You want the milk to simmer. There is no exact temperature
@@angellover02171 there is. I think it’s 170.
I LIKE MY EGG ROLLS WITH RANCH 👌
mmmm, pudding.
Please stop doing the shots from the side.
I hate when the person on screen is looking at the person in front and not at the people watching.
The key to presenting speeches, dialogs etc is to make the viewer feel like you're talking directly to them.
The whole side shot makes the presenter come off as not giving AF if you are watching, learning etc
I agree. Wardrobe could have found a hat or wig for the guy
I can't imagine being so ADHD as to loose focus when a youtuber doesn't look into the camera.
Grow up
@@mattsw104 I can't imagine that someone is such an a$$hat that they get all high and mighty just because someone gives helpful hints.
But then you come along and prove there are judgmental jerks who think their skeezie opinions should actually matter to others.
Grow up
The key to presenting anything these days is to make the viewer feel like you're looking directly at something new every 10 seconds or so. Jingle, jingle, jingle.
This has been a trend for a while in anything involving interviews, documentary, or instructional footage. Like any trend, it'll pass and there'll be something new for you to be mad about. :)
ANNOYING!!
Right
She is simply too unpleasant to watch. How ever do I delete her? HELP!!!
What are you talking about?
What an odd comment. Just scroll on seriously. I am trying to imagine what could be so off putting to you. She has a pleasant voice and speaks in a way that is informative without being condescending.
A great teacher, she knows her stuff. @@taniagoodheart9723
Whose this guy?