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Crème Caramel My Favorite Dessert | Chef Jean-Pierre

Byamazingfoodstv


Hello There Friends, Crème Caramel is such an amazing dessert when made to perfection! Come and learn how to make my favourite dessert that is just impossible to resist. The creaminess and rich caramel make this dessert Heavenly!

RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Soup Cup / Bowl:
❤️ Lasagna Pan:
❤️ Tahitian Vanilla:
❤️ Mesh Strainer:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre’s Cookbook:
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50 Comments

  1. 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.

  5. Greetings Chef!!!! You makin' me crazy! Where were you my entire long life? I have so many of your foibles too and love all your foods. I eat with my eyes for sure and I can smell aromas by reading recipes or watching videos. No kidding! My spouse used to complain when I would call from the kitchen to "Come here! You have to see this meat I just bought! Or things I cooked or baked. I had to share my excitement and hoped to instill it in others.
    You are the one chef I have ever watched whom I can so totally feel joy with! God Bless you Chef!😉

  6. Wow, you, Sir, are brilliant. I never thought I could make Flan. That is Flan, I think. We call it Flan here in America. Anyway, I'm so glad I stumbled upon your channel. I subscribed so I'll be watching. And thank you for the meatloaf wrapped in bacon. It IS the details that are SO important when you're cooking. I see you don't measure when cooking, BUT, isn't baking a different story? I thought I was supposed to weigh everything when baking to be precise. Could you clear that up for us novices? Thank you so much Sir. God bless you from New England. 💞🙏

  11. I made it three times so far and I can only say it's AMAZING! I HAVE SEEN THIS ON THE BRITISH bake off. And everyone had a hard time with the caramel. But you showed it and it's easy if ya follow your directions. Great vids love the recipes

  18. Never tasted crème caramel but after watching this I will have to make it! Really enjoyed your style of cooking with much attention to the details but being fun and casual about it at the same time. Humour is really important to get through life 😊

  19. I couldn't for the life of me understand why everyone put water with the sugar to make caramel. Just put sugar in the pan, medium heat, let sugar melt without stirriing, and voila you have caramel. This seems to be similar to flan, which is made with egg yolks only. I'll give this a try.

  20. 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.

  24. Chef Jean-Pierre is a professional; he is licensed to wear chef's sleeves (short) while preparing Crème Caramel. Everyone else (me included) should be wearing long sleeves. White sugar liquefies around 370°F. If you get even one drop on your arm, you will not be able to think. Have a bowl of ice water at the ready, just in case. This stuff burns like fresh lava.

  34. Just made this…no bubbles, but the caramel was not completely liquid when I shook it onto the plate. Wondering if I did something wrong with it. I punted and twisted it into a cool shape and put it on top for a neat decoration

  42. Dear Chef Jean Pierre,
    Thank you from my heart and soul for all you do to make cooking fun and easy and best of all filled with love and humor!
    Thank you for explaining why you do, what you do!
    Thank you for giving us options on a recipe!!
    I learned more in watching your UTUBE channel than all the cooking classes I took and shows that I watched !
    I have cooked since I was a little girl and was taught to clean up as I go!
    It is wonderful
    validation hearing from you and seeing how tidy you are because of the (hopefully, unintentional)
    hurtful remarks that are made behind a person's back because I am clean and protecting those who are going to be eating the food I cook!!
    I focus on the positive ! For me, I realize that what really counts is the delight on the faces of the humans when they eat something I cook.
    I LOVE MY LIFE, too!

    Wondering if you would share your Pain de Mie bread recipe on UTUBE, my nephew is a huge fan and has made your Beef Bourguignon many times!!
    Thank you again for sharing your most precious gift with us!❤
    P.S. The family wonders if the springform pan for cheesecake is a Thurnauer brand?
    Do you have a chocolate cake for us to see you present on UTUBE please?❤Also…I am going to try the Creme Caramel.
    I have made custards for my children for years and am ready to elevate!

  43. 😂you are the beautiful spirit of this video and i am sure your cream caramel taste amazing as does look but you personally is more sweeter than than the sweet you made .thank you for you time😊🙏🏻👍🏻big like

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