Best Technique for Classic Flan - Kitchen Conundrums with Thomas Joseph
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- čas přidán 16. 03. 2020
- A great flan recipe is a true dessert treasure to have at hand. Here, Thomas Joseph shares his tips for making this classic treat.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Despite all the negative comments about how their recipes are better or how eggy it looks or taste like or how much talking you put in the video. Sorry guys, your versions are not only versions out there and are not best for everyone. So, last night, I followed the instructions exactly how Thomas showed in the video, and it came out so perfect, and this is my first time making it. Today, I take it to work to share with my colleagues, and the whole batch is gone in an hour. Everyone said it’s light and delicious. Thank you so much! Keep up your good work and ignore those people who never appreciate or realize there are much more than what they know in their own small world.
p0
And neither is his or your version. You sound hypocritical
Mine is in the bath now ❤️ can’t wait to try it ❤️
Was AMAZING! Easy what a hit! 💖
Mines better
I like the way he explains the 'Why' behind his works. Or generally the way he explains the recipe very well and in the right speed.
Ikr, for the longest time I was wondering why can't we stir the sugar and now I know thanks because of him
Thomas Joseph is exactly what I need during this corona lockdown
Same lmao
U r bat
Yes me to
I understand you very well
Thomas Joseph is the reason why I subscribed to this channel. Love the way he explains things!
I LOVE HOW HE EXPLAINS EVERYTHING!
What a beautiful flan!
Some tips for whoever is going to make this:
1- You can use a baking pan with a hole in the middle so it bakes faster;
2- You can heat the milk in the same pan that you made your caramel, that way the remaining caramel will melt into the milk giving it a bit extra flavor, plus it helps cleaning the pan;
3- You can use equal parts of milk and sweetened condensed milk instead of sugar, just mix all together with no need to heat the milk.
Where are you from? Those tips are also used by my mom from Mexico...
I was saying the same thing! I’m Puerto Rican And we just mix everything together and throw it in the pan without heating the milk first
Same tips from the Philippines :)
@@paulinarittscher215 I'm Brazilian :)
u can also skip water for the caramel n just shake/move around the pan. my mom does it like that(cuban) n it doesnt caramelize. just dont put any utensil in it
I finally made the caramel and it’s the best way. I’ve been making flan for 20 years now but was always hit and miss with the Caramel. But now, I’ve never had to throw it away after watching this video. The caramel I make now is perfect. I love Thomas Joseph’s videos the best. He explains so well how to do it the right way and the reasons why you make a mistake. 👍🏻 he has the best recipe videos.
Thomas Joseph is the best teacher and every recipe I try from him turns out wonderfully! Thank you so much for your talent and information.
OMG! SO GOOD, authentic Spanish Flan! Just eggs & milk, no fillers or tricks like condensed milk! Worked perfectly - I've never made flan before. But my success shows it's fool-proof! Make this - so special! Perfect instructions & science know-how. Suggest writing it out first.
I love you Thomas, I just do. Thank you for existing! ❤️
I made this yesterday! Tried it just now.... it’s by far the best I’ve made!👍 Thanks for the recipe and video.
Followed all the techniques and have great success!! Thank you!! Love how you explained the why behind the how of every recipe.
I love watching you cook, thank you for this recipe
Thomas you are the best! Keep up the detailed instructions! You have inspired me to create my own personal flan in just 5 minutes. As always thanks!
Love your pots and pans and your recipes. Thank you for sharing them.❤️
This is gorgeous....just loved ❤ it. Love the way you explained the whole process!
Thank you for your wonderful recipe! I made this and it was delicious...came out just perfect!👍
This video has reminded me of my mother making flans in Santander 50 years ago, although she was not so cautious preparing the caramel. love this video.
You must have a very beautiful mother. 🤣 😉
Thanks for this tip. I always have difficulty making the caramel. But now I’m confident I won’t have a problem doing it anymore. Thanks! Will try your recipe for the flan, it looks so silky smooth.
SO many recipes omit the “wet” detail of the caramel. You had me in the first minute. Nice job!
It's my favorite..My mother made this for me when I was a kid
As French, flan is one of the easiest recipes to make.
Your explanations are very clear and perfect.
In the phils, we call this leche flan. He explained it well. Though my mom would go for muscovado or brown sugar for that rich caramel taste and color rather than white sugar.
And we mostly use only egg yolks instead of whole egg. The goal is for it not to be pudding-ish when you include egg white. - Philippines
However I just watched a 4:30 video with no talking that showed exact same process. Turned out beautifully.
Thank you Thomas been making flan crème brûlée and pot au crème for many years and I adore you for your flan recipes so simple and perfect outcome 🙏🙏🙏
Thanks for the tips Joseph! Always love watching your vids, I learn a lot from you!
Thank you Thomas for providing so many excellent technical details - I was able to make your flan recipe perfectly, and later adapt it to create a smaller chocolate flan recipe made in my instant pot! This was definitely the master class on flan!! Bravo !!
Please shoe us how to make Flan with Instant Pot methods. Thanks
I made this flan for my son-in-law's birthday dinner last night. It was the best flan I've ever made. I followed the recipe and steps in doing it and it turned out exactly as what shows in the video (I reduced the quantity of ingredients to 3/5 and used a smaller pan). I've learned so much from Thomas' detail explanation. I will not use other recipes in making flan in the future.
Can u mention the quantity of ingredients u made...
It's my favorite! I love watching you cook, wanted to cook this soon..
I saw many other recipes for flan, and you are the best. I like the fact that you don't use a blender. Thank you so much for sharing.
I have this wobbly Flan pun I'm working on... Don't worry, its almost set!
I have a better pun but I don't wanna flant it.
😆😆
that pun was so awful...i loved it.
Cute
I'm a flan of this
Hi Thomas thanks for sharing your recipe I tried it today and it was so easy and tasted grrrreat, much better than anyone of those high end restaurants have to offer, thank you again, be safe ❤👍🍮
Used this recipe, and it came out perfect! Thank you so much!! Personally, I baked it in the oven for 55 minutes and it came out good. 👍
Your techniques are so simple, I can't promise that I won't "strangle the proteins". Thanks for your demonstrations.!
Every time: Perfection!😋
Thomas, you should have your own channel. You are a great chef teacher. I speak spanish, but understand a little bit of english and your pronunciation is so clear. Excellent flan recipe 👍
Thomas, thank you... I made the flans multiple times for parties since it’s fast and easy. They love it .... so so good.
A great recipe to spend time during this times, thank you and great luck to all from Costa Rica.
I love the way he kindergarten the explanation on everything, i learn something new here and there.
Thomas, you are great explaining this recipe!👩🏻🍳
Thank you very much!
It looks awesome! 👏🏻👏🏻👏🏻
I am from Argentina, you know how delicious is serving this flan with dulce de leche?
May be you tried it already!
Have a nice week!😘😘😘
This is fantastic! I'm gonna try this. Thanks for the recipe
Amazing explanations. Very generous on sharing kitchen tips for this recipe. Kudos! ❤️💯
Absoloutly love and appreciate all the details given with the recipe.. you're the best ♥️
You can also strain the mixture to get out any eggs that weren’t mixed in properly. Makes for a very smooth texture.
You are a GREAT Teacher. Why? Because you are very specific about WHAT TO DO and WHAT NOT TO DO. I now have the confidence to make this fabulous dish. Thank you!!
Love it ! Wanted to cook this soon! Stay safe Godbless uou and your family! Thank you for sharing your recipe...
Every country that was colonized by spain has its own version of flan.
Very true! I'm Filipino and my grandma makes a leche flan using condensed milk, and it so delicious and dense! When I moved stateside, I was very surprised to find out it was a common dish.
Brazil wasnt and we have our version. France does too. I dont think it has anything to do with Spain
In a Brazil we make it with condensed milk. We weren’t colonized by Spain though. Idk what I’m watching but it’s blasphemy 😂
Same with us Vietnamese! We weren’t colonized by Spain
electric flan
My very first time to make the perfect caramel!😍 thank you for sharing these tips🥰
the best part of this video.. are the tips and that's really what i need. thanks again
It certainly looks yummy! Love the way you explain it Thomas Joseph I will prepare one tomorrow!
Perfect looking flan
I could eat the whole thing too. I love flan with all that bitter sweet caramel. Nice recipe !
Thank you for the recipe. It's delicious and perfect.
The edge of the flan is so smooth and perfect!!! How is that possible??!!!
Thank you so much for the boiling note which makes the flan granulated, no body ever said that and I've always been wondering why it happens sometimes. Some said it's about adding more yolks to make it creamier, but never that the boiling of the milk is the real problem. Thank you so much.
I don’t know who’s more delicious, the dessert or the chef 🤤🤤🤤
Wowowowow
The moment he removed the baking pan after the flip, I was in love 😻
I'm obsessed with Thomas!
This is called Leche Flan in the Philippines! Love it!!!
I been looking for a flan recipe just like this one because I am lactose intolerant. And I can make it with lactose free milk, instead of whole milk, condensed milk and evaporated milk. Thank you for the delicious recipe.
Thomas you are a wizard and a delight to see and hear. Shall follow your instructions and make this. God bless you
@Thomas Josef I like how you describe details ..just wow!
*The entire world:* "CORONAVIRUS!!!"
*Thomas Joseph:* "But this flan, tho ..."
The entire world: "And that cute guy in the denim apron just..."
Here in the Philippines we use condesed and evaporated milk in the custard and just mix everything. We dont heat it up.We sometimes use calamansi for a hint of lime. We would strain,steam, cool and refrigerate.
What does he use that freaking pencil perched on his right ear for?
@@theenglishtongue1365 he uses it to poke people who ask why he's got a pencil behind his ear.
The English Tongue it’s the microphone.
Thank you for this Thomas, my trust in your recipes is complete. This is my favourite dessert, but I’ve always been scared to do it myself.
This is my favorite version ever. Can’t wait to make this 🍮 thanks 😊
Thank you so much for your recipe and I love the cream puff one too!
Be sure to make enough caramel so that you also coat the sides of the pan. Doing this means you don’t need to loosen it with a knife. It releases from the pan a lot easier.
how about enough to cover the bottom
I made for my parents and my siblings and everyone liked it, thank you so much for the recipe. 💜
Everyone should give it a try it’s really delicious
Dear Thomas
Your recipes are good and the you way explain is great. Thank you.
Thanks Tom I love your presentation of your tutorial very clean thank you.
This version of flan convinced me to actually make a flan :'D
*My FAV dessert.* ♥️
My mom doesn't heat the milk... _all the ingredients get whisked together cold in a bowl..._ (one less step with no tempering!).. and she does substitute a cup of heavy cream. The result is *DECADENT perfection.* ♥️
We called that "leche flan" here in the Philippines. One of our best selling/favorite desserts. ❤️👍
Thank you so much for sharing , This recipe is exactly im looking for, im gonna try this tomorrow.
You are very good at explaining things! Thank you! 😊
Flan MUST be eaten with a huge dollop of Dulce de Leche Repostero! Love your recipe
Thank you Thomas. This was an awesome video. I loved the wet caramel technique.
Love Flan, in Latin America it's a traditional dessert and easy, you did a really good Job, they have many variations all good, and yours really nice too. 😁
This recipe and your techniques helped me make the best flan of my life!🎉❤
I like my grandmother's dry caramel. It has a deep flavor but not burnt. It's crystallized on the llanera but when the flan is cooked it comes off clean
Traditional leche flan dessert in the Philippines 🇵🇭 ❤️❤️❤️ all filipinos love this..
Thanks for taking the time to share and explain the why . 🙂
Perfect flan! Thank you for sharing the recipe and tricks! 👌🤗🤗
wet caramel sometimes remains solid at the bottom of the pan so I prefer dry caramel for flan.
Whether you use the wet or dry method (caramel a sec) to start the caramel, the resultant caramel is *exactly* the same.
I make clans regularly and the wet caramel works just fine for this, you’ll get plenty of sauce either way
In my experience dry caramel is a bit different from wet whent it comes to consistency
MAAAN!! THIS IS THE PERFECT RECIPE FOR FLAN! Actually here in the Philippines we call it 'Leche Flan', so my wife and I tried to do this dessert before and we failed. now I think we will have a more "textured" output of this, thanks so much for this!
Very well explained. You did a great job. Loved it. 👍
Wow easy to make dessert. Never heard of flan! Thanks for making it look easy😄🇮🇳🙏🏽🇱🇷
letche plan,every filipinos have during birthdays or any celebrations.😋😋😋
LECHE FLAN po.
You mentioned making it coffee flavored. How is that done? I’m thinking instant coffee. Does that work?
Great recipe. A very useful tip for checking when the flan is ready👍 thanks
You always make it look so easy!
That moment when you make the receipt step by step and he strikes you with the " you should make this a night before "
Faisal AL Haratani I’m Brazilian and I make this all the time. Here is my recipe for the custard base: 1 can of condensed milk, 2 cans of whole milk (using the same can of condensed milk to measure), 2 whole eggs, and 3 egg yolks. I also splash a tiny (and I mean tiny bc it will change the flavor) amount of vanilla extract in there and mix. Pour the mixture in a pan coated with the caramel sauce (I use one cup water and one cup sugar to make mine. And I know it’s ready once the sauce turns into an amber color). When pouring, I recommend you pour gently on top of a spoon that way the mixture layers on top of the caramel sauce instead of mixing together. I also suggest you use one of those Bundt pans that have a hole in the middle because it will cook faster. Place the pan in a water bath (like the video) and place in an oven at 350 degrees. If you don’t have a roasting pan like the one in the video, I use a large pot and place my Bundt pan on top. Works every time. Usually takes about an hour and a half to cook, but I know mine is ready whenever u stick a knife in and it comes out clean ☺️. I allow the flan to cool outside of the oven before flipping or placing in a fridge. Best served cold so if you do it in the morning you should be good to go at night 😁.
@@hcccss12 do you still need to heat the whole milk + condensed milk mixture before adding it to the whisked eggs?
Do not worry about the crystallization of the sugar when you make a flan. It because eventhough yours kindda grainy but when you actually put the batter and let it set.. The sugar granules will dissolve.
I love your instructions, you made it look simple
Very nice! Love it. Thanks so much for your sharing this video.
11:22 ...so satisfying
I was ready to start this recipe until u said we need 10 eggs looool my mom would neveeerrr let me use 10 eggs for a lil dessert.
Mimi Massamba no need for 10 eggs. Use 1 can condensed milk, 2 cans of milk and 3 eggs. And no need to preheat the milk on the pan. Just mix everything on a blender and put it in the caramel coated pan
@@julieps79 when you say 3 eggs, do you mean 3 whole eggs? what about the yolk part? I'm trying to make this for something special.
Same I keep getting in trouble for using all our eggs and flour for baking!
you can use 6 egg yolks instead of 10 :)
@@julieps79 but, that would be a "Pudding" - "Flan" is different then "Pudding." it's like scone and biscutes. flan, creme brûlée ,and pudding are all different .
Wow! So much science in that caramel. Your explanation is really helpful. I always mess up caramel.
Oh my God! It looks absolutely delicious 😋
Filipino Grandmas: *no need to watch that, ihave my own way*
I’m surprised to hear a lot of people ended up with scrambled eggs before. I’ve been making flan since forever but that had never happened to me. I guess my teacher was pretty good.
well beginners might not see that coming.. though it's pretty obvious that the eggs can be cooked really fast
well beginners might not see that coming.. though it's pretty obvious that the eggs can be cooked really fast
Thanks for the share.. I followed the recepie to the t and it was perfect. Just added a touch of nutmeg !
I wish I started to follow you first. All the troubles you mentioned about dry Carmel making, I hit everyone! Thank you for a better teaching video!