Made this Friday for dinner with friends. I used 48 ounces of liquid in total....24 milk, 24 cream as there were 5 people and my ramekins are 8 ounces each. Made one extra. I could have done with 40 ounces, 48 was too much....and I filled each ramekin to the brim. ( I kept saying just like Chef, a liitle more, lol) You have to watch the caramel like a hawk after the first 4-5 minutes. I got mine like Chef's, the right shade of dark....beautiful! Put in freezer. Kept on the counter 3 hours and in fridge 7 hours. It was so very delicious, the only slight problem was a slight cracking/splitting on the top when unmolding. I should have made it the night before. It was so very delicious though. Had the extra today.....yes, absolutely 20 plus hours in fridge is best. Also, do strain the mixture.....the whites of the egg would not be good in the finished product. Thank you Chef for this wonderful recipe. I grew up eating quite a bit of flan, this is better.
That is just awesome, I am so glad to hear about your successful experience while preparing this easy recipe! Thank you for taking the time to share it in details with us. Nothing motivate us more than reading comments like yours❤️ ! Godspeed!
Ok, water or oven was to cold. Today I Put all in a pot with waterbath and let it steam at low temp for another 45 minutes. Stopped heat at core temperature 80°C. Now it's solid. I hope the eggs will not make me sick.
Chef Jean-Pierre shares with the world for free what cost me US$20,000 to learn in culinary school. Let us be grateful for his generosity. Thank you, Chef!
This is true. But I guess you did not spend 20K to be an epic home cook. The 20K is for that piece of paper to show your next boss. They use really expensive paper! Well that and the fact that you passed the exam, but mostly the paper 😛
Things that happen when I'm watching Chef cook > pause sometimes to memorise the steps > nod in agreement when he says something from previous videos > watch intently as he prepares the dish > smile and laugh audibly when he finally tries the dish I freaking love this man 😂❤️
My father is a retired Spanish chef & he absolutely loves your channel, loves your ways of explaining your way into a recipe. He has one of the best vanilla caramel custard ever & he said your technique is simple but very effective. He said BRAVO Mr.Jean Pierre 👏👏👏
The most personable, funny and entertaining chef on the planet. Wish you would visit UK and make a cookery program. Chef is such an inspirational teacher.
One of the BEST if not THE BEST Chef's on youtube. But let us not forget those behind the scenes as well Jack, and whoever else is helping put these videos together. Love them all!
Making a great creme caramel is the benchmark for any aspiring pastry chef. Very difficult to get perfect. That's why it appears in many cookery final exams at colleges. Great Job JP.
I have been cooking for myself, family and friends for over 40 years and Chef Jean-Pierre has made me fall in love with preparing food all over again! Thank you Chef! I once again look at cooking as a gift of love from me to those that partake, it is like art or music but it is more fleeting. Thank you sir for helping me to do this!
There is a simple reason Chef JP has over 1 million subscribers: Aside from being entertaining and encouraging, telling us "anyone can make this crème caramel," have you ever seen anyone so excited about what he is cooking - "Look at this! Look, Look, Look, no air bubbles. See how beautiful this is?" Chef JP, YOU are AMAZING!
Watching you teach cooking is an absolute joy! Love the energy you emanate ! Attention to detail and the enthusiasm you have in you to teach all the nuances in detail are highly appreciated! May God bless you abundantly ! ❤
Thank you thank you chef! I made this with persimmons for a Thanksgiving for 18. 90 percent of my dishes were from your channel. You gave me the confidence to change it up to suit the varied palates. It was an ohhhh and awwwwe and wooooow day. Unbelievable success. Everyone left happy and joyful. They were so busy loving the food, nobody had time for religion or politics. You deserve the nobel peace prize
Just made this today. I allways have problems with making caramel. It cristalises, or it sticks to the pan. I found the right temperature (7 for my stove) and the right pan (woll anti-stick pan). And voila! Got the same results as chef jean-pierre, no bublles, perfect texture and ohhhhh mama miiiiiiia…. Delicious! Thanks chef! By the way…. Going to italy (puglia) next year. Lots of good eatong there too!
This is like a free Culinary School on UA-cam. Unlike many popular "Chefs" who have quick editing, fast paced, run throughs of a dish.. You dont actually learn all the steps and details that make something amazing... Thank you!
My all-time favorite. There's a Mexican restaurant that I frequent that makes it just like this and I've never found anybody else to make it this good. It's got to be ultra creamy and smooth and have the liquid too. I'm so thankful for this tutorial. Thank you!!
This is the first time I’ve ever made crème caramel and it turned out perfect restaurant quality. And I don’t have much experience cooking or baking. You are an amazing teacher Chef, thank you for this recipe and all your tips to make it idiot proof!
Chef Jean-Pierre, j'ai travaillé dans plusieurs restaurants Michelin, mais je ne peux pas expliquer les choses comme vous le faites, alors je leur conseille vos vidéos (qui sont d'ailleurs exceptionnelles). Votre façon de décrire et d'expliquer tout étape par étape semble si facile. Mes amis et ma famille ont souvent besoin de conseils de base, et je les envoie régulièrement vers vos vidéos. S'il vous plaît Chef, faites une chaîne en français et/ou destinée à un public européen. J'espère vraiment que vous verrez cela.
En français? Sacré bleu ! Ma chère dame, tant qu'il vit en Floride, il est à nous. Vous pouvez l'avoir quand il visite Nice ou Toulon, Paris ou Dijon, et il peut alors parler en français. Jusque-là, vous devrez apprendre l'anglais, ou utiliser Google Translate, ou il peut ajouter des sous-titres en français sur le téléchargement. In French? Sacre bleu! My dear lady, while he lives in Florida, he's ours. You can have him when he visits Nice or Toulon, Paris or Dijon, and he can speak in French then. Until then you will have to learn English, or use Google Translate, or he can add Subtitles in French on the upload.
@@khaelamensha3624 I'm sure he does! 😅 I'm from India, but had a Belgian mother. I spoke English with a slight French accent and an Indian accent. After living in the US for many years, I also have an American accent. This comes on gradually when you live in a different country. If kids grow up there, they can switch between accents. Accents make you understood to the people of the region.
"the eggs don't even pay attention to being cooked!" LOL ! Love this Chef, looks amazing! Thank you for all the joy you bring into other's lives. Just what we need! God bless!
Chef Jean Pierre! I have mastered your recipe and serve it all the time for my family and friends to accompany traditional homemade Mexican dishes. At 26 years old you have truly inspired me throughout your videos to delve deeper into my creative avenues with food. Thank you, Chef!
Chef Jean-Pierre has completely transformed my ability to cook. I now can make delicious beautiful meals for my family with confidence. I always look forward to his new videos. Chef me and my family thank you sir. Your the best.
Your "secret techniques" make so much sense; they help me understand the "why" of a dish. Also, I hear you about your trouble using your left hand. I have always maintained that my entire left arm is just for decoration and to keep me from listing starboard. Thank you for all you share with us. So delicious! ~ Lisa
Dear Chef Jean-Pierre. Today, my wife Sheila made your recipe for this and it was DIVINE! It was SO silky smooth and delicious! She even amazed herself with how GOOD it was!
I made this for my mom and dad for my mom's 80th birthday. She loved it! Thanks Chef, I wouldn't have had the courage to try it without your video. Cheers!
I just have to say. I have never made crème caramel in my life but was inspired by Bake-Off. I stumbled upon this tutorial and attempted it the other night. My boyfriend (who isn’t a sweets person and is VERY picky about the quality of food) said that what I made was “the best thing he’s tasted in years. Literal heaven on a plate”. On the first try!! I feel….invincible….I feel like…I should open a French restaurant. This guy knows what he’s talking about!!!
Just love watching and listening him. Love his accent and his good healthy sense of humor. for the soul .He makes my day every time I watched him on line. Tried to follow some of his recipes that have simple ingredients, easy and quick to prepare. Kudos to you Chef Jean-Pierre stay active and healthy. God Bless.
You sir, are EXACTLY what the world needs. Your amazing energy has brought great joy to my life. Gifting smiles to the world, one meal at a time. Peace and respect!
I made this for my little boy yesterday but I used evaporated milk and condensed milk. He was so unpaitent but he had it for breakfast. I love how funny and happy this guy is. He always makes me smile ❤
Watching him cooking feels like so at home comforting like a grandpa or uncle in the kitchen with me. When I watched him cooking, I don’t feel lonely anymore.
Chef Jean Pierre and Kent Rollins are my go-to cooking shows. I used to watch some of the pbs shows regularly, but these days I'm usually too busy on Saturday mornings. These two guys are absolutely wonderful people and great chefs to follow. Thank you for sharing your joy and passion with us!
What amaze me the most is, that so simple steps generate that lovely result! Will do it for next sunday! Thank you for being an example for Mentorship!
This desert looks amazing! But what I most appreciate about you, in all your videos is the fact that you are so willing to be vulnerable, to be real. I like that you tell us that you've made many mistakes in your career and you're willing to help us avoid making the same mistakes.
Dear Chef, I did everything as you explained, only I had ground vanilla extract. It turned out just awesome, tasted like cheesecake with boiled condensed milk, but more airy. And most importantly, it stood in my refrigerator for about a week, and became even tastier than before. The most amazing thing is that everything works out according to your instructions, this is not the first dish I've made. It rarely happens when you make a dish according to someone else's recipe, something always turns out wrong. But with you everything is just right, thank you :)
Made this yesterday. Came out perfect! I worked as a wilaiter in restaurants for several years and could never replicate some of the more complicated dishes. Thanks Chef! I’ve added one more recipe to my repertoire.
Well burning yourself or cutting yourself is considered as your dedication to your cuisine, well that s what I say to myself every time I cut or burn myself 🤣
All this time making caramel I never thought of mixing the sugar and water first, (Imagine me moving my fingers like when the Chef Jean-Pierre tasted something he made) FANTASTIC TIP! Jack -Measure carefully unless you are adding alcohol! 🤣
Bonjour de Hollande! Thank you for sharing this recipe. Your video is priceless. I love seeing the passion, professionalism and perfectionism in your work. The way you talk about food... I can almost taste it... Can't wait to make this myself. Merci Chef Jean-Pierre!
I just made these for a family gathering of six people. It was awesome. It's without a doubt going to be requested more often at my family gatherings. Thanks JP!!!
Time spent with Chef Jean-Pierre is a dessert that is irresistible! Thoroughly enjoyed the presentation, 21 minutes flies like a few seconds and we are always asking for more. God Bless you and the entire team and family and all our friends!
i am old enough to have watcghed dozens and dozens of chefs on tv going back to at least Julia Child if not earlier, including all the popular ones, such as Geoff Smith, the Frugal Gourmet, Justin Wilson of Louisiana, and the stars of the Food Network, Emeril, Flay, etc...and none were ever as entertaining, simple to follow, and obviously good hearted and kind, as Chef Jean Pierre..it just doesnt get better...thanks for your wonderful content Sir and your long successful career
I am going to make this for my daughter and her boyfriend who cooks in a bar/restaurant. He doesn't do many varied dishes as it isn't on their menu. This is going to knock their socks off! Thank you Chef! With your knowledge coupled with wit (and Jack for all his comments on screen!), I'm cooking things I don't do often. You have given me the confidence to cook for him without feeling like he disapproves of my cooking. And I'm having fun doing it. All is right with the world at this moment LOL! God Bless Chef and Jack!
We are hooked on your videos Chef…laugh out loud at times. Great tips in every single video and learn so much! Thank you again Chef to yo, Jack and team. Amazing!🇨🇦❤️
Oh god, this is my favourite dessert too! I've never tried to make it, but knowing your recipes always work, I'm gonna attempt it this weekend. Thanks~
You helped everyone to learn the custard pudding! A rich and nice pudding!!! Thank you my chef! Thanks for your selfless! You are really a kind person ❤
Jealous. The Creme Carmel looks beautiful for presentation. I have to make this for my next dinner party for friends. Another wonderful and not too hard recipe from (our) friend, Chef JP and camerman extrodinaire, Jack.
🤣🤣 Jack's captions (and special effects!) are hilarious! lol. I don't know how I will resist a day after making this amazing dessert, Chef! Btw, I LOVE the added "secret"! That's genius! Thanx for making this for us! I make a similar dessert (called Flan-which I'm sure you know of) and it's delicious too. I can't wait to try it this way. 👍Stay safe. Peace.
Hey Chef, I have always wanted to try out Creme Caramel but resisted as I am afraid to do the sugar caramel part using the blow-torch, but looking at your step by step recipe done 6 million times, I am definitely gonna try it out once. Thank you for sharing with us your favourite dessert and all your lovely receipes!!
After watching this for about one minute I immediately subscribed, you can tell he knows what he’s talking about through experience, I gotta try this recipe now
I just received your cookbook signed by you and I’m so excited! You are my favorite chef! Thank you for all you do and I look forward to seeing what the future holds with your recipes.
Another absolute gem! As always chef your love and passion, for not only cooking but teaching as well, just shines through! Thanks again for all you, Jack and your team do! I think I can speak for pretty much all of us and say that we love the that you want to share your knowledge, passion and experience with all of us for free.
That moment at 19:18 was so perfectly funny! I loved that "splouch!" followed by the "come to papa!", absolute joy and I couldn't stop laughing for the following minutes afterwards seeing him go to heaven after he tasted his beautiful dessert! Thank you Chef for bringing joy to the kitchen!
I tried this without the white chocolate but I used a little condensed milk. It was divine. No air bubbles. I will be trying more of chefs recipe. Thank you so much
Thanks, Chef! I made 6 of these in 8 oz ramekins. They turned out perfect - everyone loved them! I used 38oz of milk/cream mixture and 6 eggs. The recipe on the website is somewhat different than the video, so I watched the video 3 times and took my own notes. Thank you again.
Thanks for the measurements. I always just make one big concoction in a pie plate because my family doesn't care if it is a ramekin or slice. In the event I ever want to use my ramekins I will come back to your note. I have been using an Epicurious recipe for years which has a slightly different percentage of the mixture.
@@ChefJeanPierreChef, I've followed your recipe exactly, but almost all other recipes i check require the oven temperature to be 160 instead of 135 for the same amount of time. What difference does their higher temp make?
Oh, man! That looks so delectable!! Once again you & Jack have made my day!! Your vids continue to inspire me to try things that I always avoided because I thought it would be too tricky. It may not be rocket science, but you sure are great at sharing important tips to make things turn out great!! Bless you for sharing your knowledge & doing it so joyfully! ❤
I love chef Jean-Pierre! I’ve made so many of his recipes. Sometimes I wonder what other chefs think of his channel. I’d warrant that they arrogantly put him down for having personality and possibly cooking in their minds “dated food.” But great food is great food. I’m not disappointed with any of his recipes!
The very best technique by Chef Jean Pierre. Result was in excellent. Takes time and patience and to be done in stages as explained by Chef. Everything is in the detail. Caramel must be mahogany in color. And it was delivered as promised in a swish.
Sir, have made similar to you recipe. I make it with cream of coconut and whipping cream. I use rum instead of vanilla. Absolutely delicious! My favorite desert along with my cheesecakes!!!
Merci beaucoup Chef Jean Pierre. This reminds me so much of my sister back in Lebanon. She used to make it for us. I don’t know if any Lebanese who doesn’t love cream caramel 😊. I should get her recipe and play with yours too. Then try it on my channel as nice family addition. Thank you for the wonderful memories.
Chef... AMAZING DISH! You are amazing! I also want to give a SHOUT OUT to your production crew and Jack! Because of them, these videos have been so much MORE entertaining, (If that is even possible). I mean, this video had me cracking up so much near the end, ESPECIALLY when the little guy showed up with a knife and fork in his hand! Jack was probably saying, "Finish up already! I want to try it too!" Always great! Thank you so much for sharing your expertise and the "Tricks" you have learned. It really shows how much passion you have about what you do and about others. Keep it up! Can't wait for the next video Jack!
LOOKS DELICIOUS 😋 Can't wait to make it. I love watching you cook. Thank -You so much for all your time you give us to show us how to be a AMAZING cook like you💓💓
I believe you I am in heaven, didn't need to make it, I ate it with my eyes. Looks just awesome, you are a wonderful amusing person, so lovely to watch your video. Felt like I was making this with family.
Made this Friday for dinner with friends. I used 48 ounces of liquid in total....24 milk, 24 cream as there were 5 people and my ramekins are 8 ounces each. Made one extra. I could have done with 40 ounces, 48 was too much....and I filled each ramekin to the brim. ( I kept saying just like Chef, a liitle more, lol) You have to watch the caramel like a hawk after the first 4-5 minutes. I got mine like Chef's, the right shade of dark....beautiful! Put in freezer. Kept on the counter 3 hours and in fridge 7 hours. It was so very delicious, the only slight problem was a slight cracking/splitting on the top when unmolding. I should have made it the night before. It was so very delicious though. Had the extra today.....yes, absolutely 20 plus hours in fridge is best. Also, do strain the mixture.....the whites of the egg would not be good in the finished product. Thank you Chef for this wonderful recipe. I grew up eating quite a bit of flan, this is better.
That is just awesome, I am so glad to hear about your successful experience while preparing this easy recipe! Thank you for taking the time to share it in details with us. Nothing motivate us more than reading comments like yours❤️ ! Godspeed!
@@ChefJeanPierre I cooked today. But it seems like it will stay liquid. What could it be? Eggs to small? Too cold water in the mold?
Ok, water or oven was to cold. Today I Put all in a pot with waterbath and let it steam at low temp for another 45 minutes. Stopped heat at core temperature 80°C. Now it's solid. I hope the eggs will not make me sick.
@@ChefJeanPierre you are a legend Chef....🥂
@@ChefJeanPierreI wish there was a way we could share pictures with you!! Do you have Instagram or Facebook page???
Chef Jean-Pierre shares with the world for free what cost me US$20,000 to learn in culinary school. Let us be grateful for his generosity. Thank you, Chef!
Like him I cheated too, watched my mom in the kitchen 😂 so I can cook and impressed my wife to be 😇😉
This is true. But I guess you did not spend 20K to be an epic home cook. The 20K is for that piece of paper to show your next boss. They use really expensive paper! Well that and the fact that you passed the exam, but mostly the paper 😛
@@khaelamensha3624 if ur a female how can u be a wife ? Only a male can call a female his wife...unless ur 1 of those confused 🧚♀️🌈👹
❤
@@CraftyZA I did understood. A friend of mine went in Ferrand school, never asked him the price 🤣 PS congratulations for your diploma 👍
Things that happen when I'm watching Chef cook
> pause sometimes to memorise the steps
> nod in agreement when he says something from previous videos
> watch intently as he prepares the dish
> smile and laugh audibly when he finally tries the dish
I freaking love this man 😂❤️
Agree, 1 of the best chef on youtube
° nearly feel like you are tasting it too
° set the date when you are making that
🎯
@@jackdorsey4850 I Love watching this wonderful Chef !
You got that absolutely right, love watching him!
The way he wiggles his fingers in delight....Chef is a treasure. He is a kind uncle teaching us fabulous recipes.
My father is a retired Spanish chef & he absolutely loves your channel, loves your ways of explaining your way into a recipe. He has one of the best vanilla caramel custard ever & he said your technique is simple but very effective. He said BRAVO Mr.Jean Pierre 👏👏👏
wish he will talk less
Can’t think of a better compliment better than simple and effective
The most personable, funny and entertaining chef on the planet. Wish you would visit UK and make a cookery program. Chef is such an inspirational teacher.
One of the BEST if not THE BEST Chef's on youtube. But let us not forget those behind the scenes as well Jack, and whoever else is helping put these videos together. Love them all!
I always saw him as a Jacques. Maybe one day he will make an appearance.
I love him….he is such a delight to watch.
Making a great creme caramel is the benchmark for any aspiring pastry chef. Very difficult to get perfect. That's why it appears in many cookery final exams at colleges.
Great Job JP.
I have been cooking for myself, family and friends for over 40 years and Chef Jean-Pierre has made me fall in love with preparing food all over again! Thank you Chef! I once again look at cooking as a gift of love from me to those that partake, it is like art or music but it is more fleeting. Thank you sir for helping me to do this!
It’s like making something beautiful and creative that you don’t have to put on the shelf and dust.
well said
Richard so well said !!
Beautiful comment! ❣️
78 years old here, cooking since I was 12, just love it. But it never occurred to me to execute the "lateral swoosh", THANK YOU, THANK YOU.
Chef Jean Pierre is the goat man may he stay blessed and keep this energy.
There is a simple reason Chef JP has over 1 million subscribers: Aside from being entertaining and encouraging, telling us "anyone can make this crème caramel," have you ever seen anyone so excited about what he is cooking - "Look at this! Look, Look, Look, no air bubbles. See how beautiful this is?" Chef JP, YOU are AMAZING!
Yes you are right. You really know and feel he's a chef and his level of expertise and his passion . So thankful to him
Watching you teach cooking is an absolute joy! Love the energy you emanate ! Attention to detail and the enthusiasm you have in you to teach all the nuances in detail are highly appreciated! May God bless you abundantly ! ❤
Love the energy you emanate.
@@trojanthedog thank you 🙏!
Merci beaucoup Chef Jean- Pierre.Bon Apetit.
I am indubitably making this. Another gem. Let's get chef Jean-Pierre to 10M subscribers this year. Everyone should know about him.
Thank you thank you chef! I made this with persimmons for a Thanksgiving for 18. 90 percent of my dishes were from your channel. You gave me the confidence to change it up to suit the varied palates. It was an ohhhh and awwwwe and wooooow day. Unbelievable success. Everyone left happy and joyful. They were so busy loving the food, nobody had time for religion or politics. You deserve the nobel peace prize
Wow that's an incredible testimony!!! Compliments to the chef that can silence both political and religious bickering!
Just made this today. I allways have problems with making caramel. It cristalises, or it sticks to the pan. I found the right temperature (7 for my stove) and the right pan (woll anti-stick pan). And voila! Got the same results as chef jean-pierre, no bublles, perfect texture and ohhhhh mama miiiiiiia…. Delicious! Thanks chef! By the way…. Going to italy (puglia) next year. Lots of good eatong there too!
Jack may be behind the scenes, but he’s 100% part of the experience. Chef is Amazing! And Jack helps bring out his best.
indubitably!
@@psyantologist lol
Not helps.
He just adds.
No I'll intentions. Chef is just one of a kind. ❣️
Sorry, but who is Jack? Do tell!
@@therealme1651 you obviously don’t watch Chef 👨🍳 Jean-Pierre if you don’t know Jack…
I love him too! When he says "anybody can cook, it's no secret and it's not hard to make this stuff". Truly one of a kind and a national treasure.
His real talent is entertainment!!! He is beautiful!!!!
Anybody can cook but not everyone can make it taste good.
This is like a free Culinary School on UA-cam. Unlike many popular "Chefs" who have quick editing, fast paced, run throughs of a dish.. You dont actually learn all the steps and details that make something amazing... Thank you!
I absolutely agree! Not to mention all those "food porn" close-ups that don't add any value. That's for idiots.
My all-time favorite.
There's a Mexican restaurant that I frequent that makes it just like this and I've never found anybody else to make it this good. It's got to be ultra creamy and smooth and have the liquid too. I'm so thankful for this tutorial. Thank you!!
This is the first time I’ve ever made crème caramel and it turned out perfect restaurant quality. And I don’t have much experience cooking or baking. You are an amazing teacher Chef, thank you for this recipe and all your tips to make it idiot proof!
Chef Jean-Pierre, j'ai travaillé dans plusieurs restaurants Michelin, mais je ne peux pas expliquer les choses comme vous le faites, alors je leur conseille vos vidéos (qui sont d'ailleurs exceptionnelles). Votre façon de décrire et d'expliquer tout étape par étape semble si facile.
Mes amis et ma famille ont souvent besoin de conseils de base, et je les envoie régulièrement vers vos vidéos.
S'il vous plaît Chef, faites une chaîne en français et/ou destinée à un public européen. J'espère vraiment que vous verrez cela.
Moi mais le chef a sa propre langue et idiomes notamment Onio 😂
En français? Sacré bleu ! Ma chère dame, tant qu'il vit en Floride, il est à nous. Vous pouvez l'avoir quand il visite Nice ou Toulon, Paris ou Dijon, et il peut alors parler en français. Jusque-là, vous devrez apprendre l'anglais, ou utiliser Google Translate, ou il peut ajouter des sous-titres en français sur le téléchargement.
In French? Sacre bleu! My dear lady, while he lives in Florida, he's ours. You can have him when he visits Nice or Toulon, Paris or Dijon, and he can speak in French then. Until then you will have to learn English, or use Google Translate, or he can add Subtitles in French on the upload.
@@mjremy2605 I am trying to guess if when he speaks in French he does have an American accent 🤣
@@khaelamensha3624 I'm sure he does! 😅 I'm from India, but had a Belgian mother. I spoke English with a slight French accent and an Indian accent. After living in the US for many years, I also have an American accent. This comes on gradually when you live in a different country. If kids grow up there, they can switch between accents. Accents make you understood to the people of the region.
Bonne suggestion, sinon le chef pourrait demander ā qqn de traduire et sous - titrer chaque épisode .
"the eggs don't even pay attention to being cooked!" LOL ! Love this Chef, looks amazing! Thank you for all the joy you bring into other's lives. Just what we need! God bless!
chef, I have been following your videos for over a year now, and my cooking skills have improved greatly. Can't thank you enough.
OMG, I MADE THIS USING A LARGER DISH, AND IT CAME OUT SOOOOO DELISH. THANK YOU.
Chef Jean Pierre! I have mastered your recipe and serve it all the time for my family and friends to accompany traditional homemade Mexican dishes. At 26 years old you have truly inspired me throughout your videos to delve deeper into my creative avenues with food. Thank you, Chef!
He's not only entertaining but highly skilled as a chef and his desire to teach others what he knows can be felt in his videos. Bravo as always sir!
Chef Jean-Pierre has completely transformed my ability to cook. I now can make delicious beautiful meals for my family with confidence. I always look forward to his new videos. Chef me and my family thank you sir. Your the best.
Chef JP has honestly become my therapeutic go to. No matter how bad my day goes, it’s instantly alleviated when I watch his videos. I love you, JP. ❤️
I love Flan
@@Joeybagofdonuts76 And flan loves you. (:
Same here! ❤
@@colleenproctor8212 Great minds, Ms./Mrs. Colleen!
A Chef J-P video = happiness and inspiration. Agree?
Your "secret techniques" make so much sense; they help me understand the "why" of a dish. Also, I hear you about your trouble using your left hand. I have always maintained that my entire left arm is just for decoration and to keep me from listing starboard. Thank you for all you share with us. So delicious! ~ Lisa
👍😊
Dear Chef Jean-Pierre. Today, my wife Sheila made your recipe for this and it was DIVINE! It was SO silky smooth and delicious! She even amazed herself with how GOOD it was!
Chef is bringing back the classics.
I made this for my mom and dad for my mom's 80th birthday. She loved it! Thanks Chef, I wouldn't have had the courage to try it without your video. Cheers!
Can we thank Chef JP for the first aid advice tho? Much love to you Chef for looking out for us amateur cooks at home!
It's scary how hot it gets when you're making caramel.
@@Soupy_loopy yeah melted sugar is super dangerous... yet so delicious.
I just have to say. I have never made crème caramel in my life but was inspired by Bake-Off. I stumbled upon this tutorial and attempted it the other night. My boyfriend (who isn’t a sweets person and is VERY picky about the quality of food) said that what I made was “the best thing he’s tasted in years. Literal heaven on a plate”. On the first try!! I feel….invincible….I feel like…I should open a French restaurant. This guy knows what he’s talking about!!!
I tried making this years ago and I got the texture and mould okay but it tasted awful so it's not easy.
Best feeling in the world isn’t it! I’m making it for the second time tonight. :) caramel is on the burner now
@@JohnBloggs-m8ltry this recipe, it truly tastes amazing, better than any I’ve had. U got dis.
Just love watching and listening him. Love his accent and his good healthy sense of humor. for the soul .He makes my day every time I watched him on line. Tried to follow some of his recipes that have simple ingredients, easy and quick to prepare. Kudos to you Chef Jean-Pierre stay active and healthy. God Bless.
You sir, are EXACTLY what the world needs. Your amazing energy has brought great joy to my life. Gifting smiles to the world, one meal at a time. Peace and respect!
That desert looks like a combination of luxury and simplicity that I can’t wait to try. Thanks for another great video, Chef JP!!
Agree!! The ingredients are few and simple. The techniques are not difficult, but careful attention to detail produces amazing results! Simplicity!
I made this for my little boy yesterday but I used evaporated milk and condensed milk. He was so unpaitent but he had it for breakfast. I love how funny and happy this guy is. He always makes me smile ❤
You actually made a flan! 👍😊
Watching him cooking feels like so at home comforting like a grandpa or uncle in the kitchen with me. When I watched him cooking, I don’t feel lonely anymore.
Will try this dessert tonight! It is similar to my “flan” but adding the white chocolate chips us brilliant! Love you Chef! ❤️
Chef Jean Pierre and Kent Rollins are my go-to cooking shows. I used to watch some of the pbs shows regularly, but these days I'm usually too busy on Saturday mornings. These two guys are absolutely wonderful people and great chefs to follow. Thank you for sharing your joy and passion with us!
What amaze me the most is, that so simple steps generate that lovely result! Will do it for next sunday! Thank you for being an example for Mentorship!
This desert looks amazing! But what I most appreciate about you, in all your videos is the fact that you are so willing to be vulnerable, to be real. I like that you tell us that you've made many mistakes in your career and you're willing to help us avoid making the same mistakes.
Dear Chef, I did everything as you explained, only I had ground vanilla extract. It turned out just awesome, tasted like cheesecake with boiled condensed milk, but more airy. And most importantly, it stood in my refrigerator for about a week, and became even tastier than before. The most amazing thing is that everything works out according to your instructions, this is not the first dish I've made. It rarely happens when you make a dish according to someone else's recipe, something always turns out wrong. But with you everything is just right, thank you :)
Made this yesterday. Came out perfect! I worked as a wilaiter in restaurants for several years and could never replicate some of the more complicated dishes. Thanks Chef! I’ve added one more recipe to my repertoire.
This man is a National treasure and should be in the Smithsonian. Haven’t found a single recipe that I didn’t love..
Is he Italian?
@@Martin-us1 french italian
@@Martin-us150% French, 50% Italian, and 100% American
He should remain outside the Smithsonian. Why would you want to keep him locked up in there?
We need to mark this date in history as one of the rare occasions that JP did NOT! Burn his mouth on camera lol!! Looks divine chef, thank you.
😅😅😅
Well burning yourself or cutting yourself is considered as your dedication to your cuisine, well that s what I say to myself every time I cut or burn myself 🤣
So true lol! I'll have use that next time haha.
Lol only cos the creme had to cool completely
Exactly how i do mine.. and hes right. Its AWESOME
I made this a few times. no bubbles. YUMMY!
Oh my goodness Chef Jean-Pierre, I clicked on this notification immediately! I am going to study your method for this amazing Crème Caramel desert!!!
All this time making caramel I never thought of mixing the sugar and water first, (Imagine me moving my fingers like when the Chef Jean-Pierre tasted something he made) FANTASTIC TIP! Jack -Measure carefully unless you are adding alcohol! 🤣
I love it! There has never been a time I haven't ordered this desert at my favorite Mexican restaurants. Never knew how it's made.
Bonjour de Hollande! Thank you for sharing this recipe. Your video is priceless. I love seeing the passion, professionalism and perfectionism in your work. The way you talk about food... I can almost taste it... Can't wait to make this myself. Merci Chef Jean-Pierre!
Thank you so much!🙏❤️
Chef Jean-Pierre I love watching you cook, always entertaining, always a laugh and always the best recipes! Thank you, Chef!
Both my husband and I laugh out loud - we love Chef Jean-Pierre and Jack - great Creme Caramel! 😀🥰
I just made these for a family gathering of six people. It was awesome. It's without a doubt going to be requested more often at my family gatherings. Thanks JP!!!
Awesome 👏
Time spent with Chef Jean-Pierre is a dessert that is irresistible! Thoroughly enjoyed the presentation, 21 minutes flies like a few seconds and we are always asking for more. God Bless you and the entire team and family and all our friends!
Wow! I just realized THAT IS TRUE!!!!
i am old enough to have watcghed dozens and dozens of chefs on tv going back to at least Julia Child if not earlier, including all the popular ones, such as Geoff Smith, the Frugal Gourmet, Justin Wilson of Louisiana, and the stars of the Food Network, Emeril, Flay, etc...and none were ever as entertaining, simple to follow, and obviously good hearted and kind, as Chef Jean Pierre..it just doesnt get better...thanks for your wonderful content Sir and your long successful career
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Another complete winner. You enthusiasm was almost as wonderful as the desert itself. Thanks for the lesson (and enthusiasm).
I am going to make this for my daughter and her boyfriend who cooks in a bar/restaurant. He doesn't do many varied dishes as it isn't on their menu. This is going to knock their socks off! Thank you Chef! With your knowledge coupled with wit (and Jack for all his comments on screen!), I'm cooking things I don't do often. You have given me the confidence to cook for him without feeling like he disapproves of my cooking. And I'm having fun doing it. All is right with the world at this moment LOL! God Bless Chef and Jack!
We are hooked on your videos Chef…laugh out loud at times. Great tips in every single video and learn so much! Thank you again Chef to yo, Jack and team. Amazing!🇨🇦❤️
Oh god, this is my favourite dessert too! I've never tried to make it, but knowing your recipes always work, I'm gonna attempt it this weekend. Thanks~
Thanks!
Thank you very much! Much appreciated 🙏❤️
You helped everyone to learn the custard pudding!
A rich and nice pudding!!!
Thank you my chef!
Thanks for your selfless!
You are really a kind person ❤
Jealous. The Creme Carmel looks beautiful for presentation. I have to make this for my next dinner party for friends. Another wonderful and not too hard recipe from (our) friend, Chef JP and camerman extrodinaire, Jack.
🤣🤣 Jack's captions (and special effects!) are hilarious! lol. I don't know how I will resist a day after making this amazing dessert, Chef! Btw, I LOVE the added "secret"! That's genius! Thanx for making this for us! I make a similar dessert (called Flan-which I'm sure you know of) and it's delicious too. I can't wait to try it this way. 👍Stay safe. Peace.
Hey Chef, I have always wanted to try out Creme Caramel but resisted as I am afraid to do the sugar caramel part using the blow-torch, but looking at your step by step recipe done 6 million times, I am definitely gonna try it out once. Thank you for sharing with us your favourite dessert and all your lovely receipes!!
Thank u chef. Sharing your secrets of many years of experience for making such a wonderful dessert is true meaning of GENEROSITY.
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After watching this for about one minute I immediately subscribed, you can tell he knows what he’s talking about through experience, I gotta try this recipe now
I just received your cookbook signed by you and I’m so excited! You are my favorite chef! Thank you for all you do and I look forward to seeing what the future holds with your recipes.
Another absolute gem! As always chef your love and passion, for not only cooking but teaching as well, just shines through! Thanks again for all you, Jack and your team do! I think I can speak for pretty much all of us and say that we love the that you want to share your knowledge, passion and experience with all of us for free.
That moment at 19:18 was so perfectly funny!
I loved that "splouch!" followed by the "come to papa!", absolute joy and I couldn't stop laughing for the following minutes afterwards seeing him go to heaven after he tasted his beautiful dessert!
Thank you Chef for bringing joy to the kitchen!
You're the best, most passionate cook on UA-cam, you make me want to cook and eat.
Amazing techniques…., I make it often - it is my family’s absolute favorite. Thank you, I learnt new techniques. Hurre chef JP.
I tried this without the white chocolate but I used a little condensed milk. It was divine. No air bubbles.
I will be trying more of chefs recipe.
Thank you so much
I uses 2 cup of milk and one bottle of solid full fat fresh cream then put whole pack of dried creme caramel. Its lazy ass way but very delicious
it sounds like your poop
I just love watching Chef JP get excited about a recipe, it motivates me to be creative too. 👨🍳
My favorite deserve 🍮
Just discovered this channel today. The chef is knowledgeable and wholesome. I feel like cooking today now! 🙏💙
Thank you Chef, your passion, your knowledge, such a mentor
Thanks! You’re so amazing. I’d love to have a day to cook with you!
Maybe one day! Thank you!!!🙏 ❤️
@@ChefJeanPierre Thank YOU Chef!
Thanks, Chef! I made 6 of these in 8 oz ramekins. They turned out perfect - everyone loved them! I used 38oz of milk/cream mixture and 6 eggs. The recipe on the website is somewhat different than the video, so I watched the video 3 times and took my own notes. Thank you again.
Thanks for the measurements. I always just make one big concoction in a pie plate because my family doesn't care if it is a ramekin or slice. In the event I ever want to use my ramekins I will come back to your note. I have been using an Epicurious recipe for years which has a slightly different percentage of the mixture.
I call that a "Flan" it's almost identical custard mixture as yours. I make it all the time it's just delicious.
I made this last night and served it today. It came out just like yours and everyone loved it!!! Thanks for another great recipe Chef! :)
Chef, you have a heart of gold. when you got your success, you wanted to share. most people don't do this
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@@ChefJeanPierreChef, I've followed your recipe exactly, but almost all other recipes i check require the oven temperature to be 160 instead of 135 for the same amount of time. What difference does their higher temp make?
he is just adorable. Yes Chef. Thank you chef
The best master chef ever. A real Maestro in the culinary arts. Love it ❤
Thank you so much 😀
This has been one of my most favorite since I was a little girl. Just love you for sharing. Yum!
Harika görünüyor denicem elinize sağlık
Oh, man! That looks so delectable!! Once again you & Jack have made my day!! Your vids continue to inspire me to try things that I always avoided because I thought it would be too tricky. It may not be rocket science, but you sure are great at sharing important tips to make things turn out great!! Bless you for sharing your knowledge & doing it so joyfully! ❤
Jack surely must not film these episodes on an empty stomach! Well done, Jack! We love your creativity!
My mother is French, she used to make Creme Caramel all the time. It was HEAVEN!
Love watching Chef cook, especially when he obviously loves the end result so much. You are joy to watch Chef! Can't wait to try this!
I would like to nominate you, the smartest chef since Escoffier.
I love chef Jean-Pierre! I’ve made so many of his recipes. Sometimes I wonder what other chefs think of his channel. I’d warrant that they arrogantly put him down for having personality and possibly cooking in their minds “dated food.” But great food is great food. I’m not disappointed with any of his recipes!
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The very best technique by Chef Jean Pierre. Result was in excellent. Takes time and patience and to be done in stages as explained by Chef. Everything is in the detail. Caramel must be mahogany in color. And it was delivered as promised in a swish.
Sir, have made similar to you recipe.
I make it with cream of coconut and whipping cream. I use rum instead of vanilla.
Absolutely delicious! My favorite desert along with my cheesecakes!!!
Merci beaucoup Chef Jean Pierre. This reminds me so much of my sister back in Lebanon. She used to make it for us. I don’t know if any Lebanese who doesn’t love cream caramel 😊. I should get her recipe and play with yours too. Then try it on my channel as nice family addition. Thank you for the wonderful memories.
Chef... AMAZING DISH! You are amazing! I also want to give a SHOUT OUT to your production crew and Jack! Because of them, these videos have been so much MORE entertaining, (If that is even possible). I mean, this video had me cracking up so much near the end, ESPECIALLY when the little guy showed up with a knife and fork in his hand! Jack was probably saying, "Finish up already! I want to try it too!" Always great! Thank you so much for sharing your expertise and the "Tricks" you have learned. It really shows how much passion you have about what you do and about others. Keep it up! Can't wait for the next video Jack!
Why are you shouting at Jack? ☹
LOOKS DELICIOUS 😋 Can't wait to make it. I love watching you cook. Thank -You so much for all your time you give us to show us how to be a AMAZING cook like you💓💓
Crème Caramel is absolutely one of the best desserts there is! My grandmother used to make it and it was just amazing.
I believe you I am in heaven, didn't need to make it, I ate it with my eyes. Looks just awesome, you are a wonderful amusing person, so lovely to watch your video. Felt like I was making this with family.