Love how you always give us "fail" fixes, make-ahead tips and storage info for every recipe or meal menu you present. Few content makers bother to present it this way. Thank you so much! ❤ Love how warm and welcoming your videos are.
Dear Kevin, you make my heart smile. Thank you for bringing grace and elegance to our world - and, of course, all the delicious recipes. God bless you, always!! Sending prayers and love!
This was my second favourite childhood pudding served at my Granny's home - topped only by a towering & improbable croquembouche ....the stuff of childhood dreams...
Firstly, the purple color you are wearing really makes your blue eyes pop🙂 This dessert looks great and the martini glasses make for a wonderful presentation. Avery looks adorable & very content laying by the fireplace💗
Great to see this classic French dessert. I tend to prefer the Iles Flottante where the meringue is poached rather than baked and it does not nessesarily have the drizzle of caramel but is topped with some toasted almonds or some fruit compote. This is simply because I don't have a particularly sweet tooth. There is a somewhat similar old fashioned British dessert called Queen of Puddings which consists of a creme anglaise poured over fresh white breadcrumbs and gently mixed together with the addition of grated lemon zest. This base is covered with a thin layer of raspberry jam or any sharpish and colourful preserve. This is topped by a layer of meringue baked low and slow until it is pale gold. Recipes can be found online by the UK's culinary stalwarts, Mary Berry, Delia Smith and Nigella Lawson (who uses brioche crumbs - so a tiny bit sweeter). I love it that Kevin unashamedly enjoys the occasional calorific splurge which is fully justified by his enviable fitness regime - would that we all had the same energy and self-discipline! It is heartwarming to witness someone embracing all the good things that life and the good earth give us.
When I was a little girl growing up in Scotland, my maternal grandmother used to make this dessert. She whipped the egg whites with a knife on a plate and the dessert was called Fairy Pudding. We only got it on very, very special occasions. My mother could make it and though I watched them both often I myself have never learned. Thank you so much for this video. I'm going to be saving it to try your recipe.
I remember the first time I had a floating island as well. I was with my father in one of his favorite restaurants and we also had a great onion soup that day. The memorable feeling and flavor of these texture-rich marvels remains more than 30 years in. Thank you for sharing the recipe. What a sweet memory!
Thank you for sharing this recipe with us, Kevin! I love it when recipes come with a story, and how food connects us to memories and people in our lives.
kevin, my grpapa always used silver cutlery. he would bring his own for thanksgiving in case anyone put stainless steel on the table. one day he explained the silver dissipates heat far better than stainless, and coffee always tastes better when stirred w a silver spoon.
Your videos relax me like I’ve received a soothing back massage and soak in a bubble bath sipping champagne - not much better in life than that - thank you Kevin for your wonderful presentations.
I'll take two servings, please! ☺🙏 Greetings and happy Thanksgiving, Mr. Kevin, to you and Mr. Fox. I pray you all are having a great Holiday week. 🍂🍁🍃 I have not heard of this delicious recipe before, and how beautiful it turned out. You are so great at giving good information and tips on how to make a meal. We all sincerely appreciate that. I found oven proof gloves, similar to yours, at Aldi's for $5. I grabbed two of them so I can have them on hand. Great for using on the grill too! You are brilliant!! Thank you for the recipe and video. Also, thank you for letting us sit with you in the parlor, by the cozy fire. How lovely! Bon Appetit!! 🙏👌😊💖
What I love about your videos is your way of making complex dishes accessible with clear, calm instructions. And illustrating how to recover from something like a seized caramel is worth its weight in gold. I know this as floating islands, and now I will attempt it. Thank you!
Thank you for the love and joy you bring to your channel and viewers. What a beautiful and gentle person you are. I am so thrilled to have discovered your lovely channel and heart warming videos. I look forward to watching each videos exciting content. Many Blessings to you this Christmas Season and always!
And of course if you store the Crème Anglaise, be sure to put the cling film down on top of the mixture to avoid a skin. I live this dessert! Thanks Kevin
Oh yes - îles flotants as we call them. Have never made them, Kevin, but have eaten them many years ago, in Paris probably! Thank you for your beautiful, clear instructions. You make us feel it is all within our abilities. Also, the weights for non-US viewers and the oven temperature. PS that colour is great - have you had your colours done? I still haven't but I must one day. Have similar colouring to you! PPS great self-control not licking the spatula! 🤣
I had an experience with Floating Islands dessert. I chose it to go with my theme dinner "Coastal Cuisine," so I was determined to conquer it. I'd never eaten it, so I got very frustrated because my custard wouldn't set. I finally tried a new recipe, and it said "pourable" custard, which told me that mine was right the first two times. Neither recipe mentioned "creme anglais." And they both said to poach mounds of the meringue in milk in a skillet. I didn't make the caramel because I thought it meant the spun sugar kind. I served it in bowls, and it looked very blah, so I added blueberry "swimmers." So happy to finally see it prepared by an expert. Thank you.
I've always found this one a little intimidating but again you make it look pretty easy to prepare. Love all the extra tips too! Your videos are a calm island in a sea of the chaos of everyday life.
Thank you Kevin for converting measurements to grams and mls for your viewers in countries where we use metric measurements and for the conversion from Fahrenheit to Celsius, it’s much appreciated and makes it so much easier when we try the recipes out. 👍😋
Wonderful memories of my mother making ouefs a la neige for dinner parties in the 60s. Thank you so much for reminding me of this easily and delish recipe.
Hi Kevin, so you're back with more glorious egg whites. Fabulous. Yet another of your extra special recipes to enjoy. Relatively simple to make and your tip on how to rescue the glaze should it harden will be extremely useful. Can't wait to have a go at this one. Thank you so much. xx
I made butternut squash soup for Thanksgiving, inspired by you. Mine is a bit different, but you were the one who made it look so deliscious. Step 1: Chop one full onion; peel and de-seed and chop one full butternut squash; wash peel and chop two potatoes; wash and chop two carrots; wash and chop two celeries, include leafs, if there; wash, peel, and de-seed two green apples; Step 2: in very large dutch oven type pot, pour in maybe 1/4 cup olive oil and cook onions until they smell really good and are a little brown; add all the prepared ingedients, and mix and cook for 5 to 10 minutes; Step 3: Add one full carton of chicken broth, and maybe a little water to cover all vegatables, and cover; Let boil, and then turn down the heat, once it does boil, for about an hour; Step 4: Let cool; Step 5: take a hand held blinder and blend in the pot; Step 6: In 3 sections blend in the drink mixer, or smoothy maker, etc.; Add all three sections back, in the Dutch oven style giant pot and when it cools---in three hours-- put in fridge; Step 7: heat when ready to serve, and pour heavy cream in swirls after you pour it in each individual soup bowl. Step 8: Spice to desired like Nutmeg, cloves, pepper, etc anywhere in the process
Thank you for this wonderful dessert, I will try it today since the ingredients are so simple and are already here. Thank you also for not licking the spatula in die camera, you are such an elegant person!
Oh I really love watching your videos. You present them in their original form with all the mistakes that happen and also you teach how to correct it. It just shows what a genuine and a lovely person you are. I wish all the other cooks would do the same .
This recipe looks absolutely lovely. I dunno if I could make it without....hiring you Kevin. Ha!! And yes, I would definitely lick the spoon; caramel included. Happy Holidays!!
Thanks, Kevin. I love your kind spirit, grace and delicious recipes. You make it all look so flawless even the little hiccups. Thank you for being authentic and keeping it real! I'm sure some probably would've edited the video. Now I know not to worry just slowing reheat and prefecto🥰
My mother made Floating Island for us six siblings. Some of the younger ones do not remember all the wonderful things our mother cooked. I do but I didn't properly appreciate them for I had no idea what it took to cook those things. My mother learned to be a wonderful cook early in her marriage for she lived with my Father's Mother & helped feed boarders who began living there after my Father's Father passed away when my Father was only a boy 12 years. My grandmother raised 5 sons. My Father's family came from the Isle of Guernsey off the coast of France. In Northern Kentucky where both of my Father's parents were raised, everyone cooked rich food in the French style. I am glad you showed us how to make Floating Island but I do not think I would be successful at making it. It does look delicious & brings back happy memories.
Thank you Kevin so very much ! My mother would make this when I was a child ! She was such a great cook ! I must give this a go on girl's night when it is my turn to make dinner & dessert ! Love & appreciate all of your video's Kevin ! Everything you make is easy & delicious!
Hallo Kevin , I'm a quiet fan, watching every single time, Your cooking and hosting is superior! Your Home is so cozy and Inviting,I hope your Thanksgiving day been wonderful,many regular from Florida
That's a beautiful dessert that I could make very low carb,.I have seen posts on making Pavlova using sweetener other than sugar and I have made a lemon sauce just as you made the custard except I would use cream instead of milk and sweetener instead of sugar. I have also seen caramel made with sweetener and it works well. I look forward to seeing you daily as you inspire me. Thanks so much.
When I lived in Hungary for a year, I tutored two teenage boys in English language and when they came for their lessons I made them food because they came right after school. I made floating island for them or grilled cheese (they had never had grilled cheese before). So your recipe today reminded me of that time 10 years ago.
When I made this I had boiling water and I dropped large dollops of egg white into the water to cook the “islands.” It seems baking them and dishing them out would be easier. I appreciate that tip.
I was so excited to watch this video! My late mother used to make this for us when I was a child and have not been able to remember the name of the recipe for years. I have missed this delicate dessert. Incidentally, my mother is Hungarian and I have always believed that this is a traditional Hungarian recipe. Now I know that the origin of this recipe is really French!! Thank you so much Kevin for sharing this recipe with us and for taking me back to my childhood and to the memory of my beloved mother ❤
I just love watching your videos ! I want to make all your recipes! You do such a great job explaining how to make them. I have been binge watching your videos! Bon Appetit !
Very glad to meet you again, Kevin in your exquisite home. I really like the dessert recipe and the way you professionally "orchestra" in the kitchen. Classical music 🎶, fireplace make vidio charming. Thank you for the pleasant communication and a new disert for me. All the best.
Come on Sir, get croquembouching so I can finally find out HOW to make my favourite childhood pudding & possibly serve it at a festive Christmas feast - warm greetings from the Heart of England (Worcestershire)
I just found your channel in recent weeks. It has been a long time since I entertained on a regular basis but I think you have inspired me to start again. I appreciate that you show us your fails/fixes. Other commentors say the same, so I wanted to reiterate how nice it is to see that things don't always go perfectly.
I’ve wanted to try that ever since I saw it in a cookbook, when I was little. I forgot about it until now. Thank you for reminding me about it. Hugs, Julie 🥰
Kevin, that look just wonderful. You made it look fairly easy. I never made caramel, but I’m tempted to try it. I love that you gave us another recipe that can be made in advance. Also, it’s actually a good thing the caramel seized up and you showed how to rescue it! I’m sure it’s as delicious as it looks! BTW, Avery is adorable!
Muy nana taught me how to make this with a variation: she would put the spoonful of beaten egg whites in the creme anglaise to cook at very low heat on the stove.
My French Canadian mother showed us little kids one winter break how to make maple sugar on snow. Real maple syrup and real snow. The contrast between flavors seems to be a hallmark' of French food e.g. custard, caramel, and meringue.
I told you before that I have that exact teapot, as seen on the table during your opening remarks.... but not the cups and saucers. I dreamt last night that you wrapped them up nice and secure, put them in a big box with lots of packing paper, and sent them all the way up here to the Canadian Great White North. I was in the process of opening the box and taking out the items when my alarm clock went off and I awoke from my dream. I've been living a half-life ever since. 😮💨
Hi Kevin, great recipe!! in Chile this is a very popular dessert , I love it ever since I was a child , over here it is called snowed milk . Have a great weekend !! ❤ by the way I enjoy very much your channel !!
Love how you always give us "fail" fixes, make-ahead tips and storage info for every recipe or meal menu you present. Few content makers bother to present it this way. Thank you so much! ❤ Love how warm and welcoming your videos are.
yes. he is so congenial and thorough, never insulting. such an "up" person.
Dear Kevin, you make my heart smile. Thank you for bringing grace and elegance to our world - and, of course, all the delicious recipes. God bless you, always!! Sending prayers and love!
Such a beautiful and elegant dessert. And I appreciate that you showed your ‘mistake’ as well as how to correct it! That is most helpful.
This was my second favourite childhood pudding served at my Granny's home - topped only by a towering & improbable croquembouche ....the stuff of childhood dreams...
Firstly, the purple color you are wearing really makes your blue eyes pop🙂 This dessert looks great and the martini glasses make for a wonderful presentation. Avery looks adorable & very content laying by the fireplace💗
Great to see this classic French dessert. I tend to prefer the Iles Flottante where the meringue is poached rather than baked and it does not nessesarily have the drizzle of caramel but is topped with some toasted almonds or some fruit compote. This is simply because I don't have a particularly sweet tooth. There is a somewhat similar old fashioned British dessert called Queen of Puddings which consists of a creme anglaise poured over fresh white breadcrumbs and gently mixed together with the addition of grated lemon zest. This base is covered with a thin layer of raspberry jam or any sharpish and colourful preserve. This is topped by a layer of meringue baked low and slow until it is pale gold. Recipes can be found online by the UK's culinary stalwarts, Mary Berry, Delia Smith and Nigella Lawson (who uses brioche crumbs - so a tiny bit sweeter). I love it that Kevin unashamedly enjoys the occasional calorific splurge which is fully justified by his enviable fitness regime - would that we all had the same energy and self-discipline! It is heartwarming to witness someone embracing all the good things that life and the good earth give us.
When I was a little girl growing up in Scotland, my maternal grandmother used to make this dessert. She whipped the egg whites with a knife on a plate and the dessert was called Fairy Pudding. We only got it on very, very special occasions. My mother could make it and though I watched them both often I myself have never learned.
Thank you so much for this video. I'm going to be saving it to try your recipe.
Kids would love this!
@@drummerlovesbookworm9738 Oh! Yes! We adored it and looked forward to it. Sadly, it never materialized on our birthdays. Just not special enough. 😄
I remember the first time I had a floating island as well. I was with my father in one of his favorite restaurants and we also had a great onion soup that day. The memorable feeling and flavor of these texture-rich marvels remains more than 30 years in. Thank you for sharing the recipe. What a sweet memory!
Thank you for sharing this recipe with us, Kevin! I love it when recipes come with a story, and how food connects us to memories and people in our lives.
HOW DARE YOU TEMPT US ALL WITH SUCH AMAZING DESSERTS!!!!
kevin, my grpapa always used silver cutlery. he would bring his own for thanksgiving in case anyone put stainless steel on the table. one day he explained the silver dissipates heat far better than stainless, and coffee always tastes better when stirred w a silver spoon.
Wouldn't this be beautiful served on a festive table. Would be a perfect ending to a holiday dinner. Looks divine.
Your videos relax me like I’ve received a soothing back massage and soak in a bubble bath sipping champagne - not much better in life than that - thank you Kevin for your wonderful presentations.
Yay!! The recipe I was waiting for! Thanks so much!
I'll take two servings, please! ☺🙏
Greetings and happy Thanksgiving, Mr. Kevin, to you and Mr. Fox. I pray you all are having a great Holiday week. 🍂🍁🍃
I have not heard of this delicious recipe before, and how beautiful it turned out. You are so great at giving good information and tips on how to make a meal. We all sincerely appreciate that. I found oven proof gloves, similar to yours, at Aldi's for $5. I grabbed two of them so I can have them on hand. Great for using on the grill too! You are brilliant!!
Thank you for the recipe and video. Also, thank you for letting us sit with you in the parlor, by the cozy fire. How lovely! Bon Appetit!! 🙏👌😊💖
Your house looks so cozy and warm., love the wood stack outside your window.
This desert looks very scrumptious! Your video turned out beautifully with the fire burning and your adorable doggy!
What I love about your videos is your way of making complex dishes accessible with clear, calm instructions. And illustrating how to recover from something like a seized caramel is worth its weight in gold. I know this as floating islands, and now I will attempt it. Thank you!
This is so elegant and must be darned good! Nice presentation and recovery from the seized caramel.
OMG! I had forgotten about this recipe! This was my mother’s favorite dessert. Thank you for presenting and showing this delicious dish!
Definitely a winner desert. If someone was having a bad day would be a great pick-me-up mood changer.🙂
Thank you for the love and joy you bring to your channel and viewers. What a beautiful and gentle person you are. I am so thrilled to have discovered your lovely channel and heart warming videos. I look forward to watching each videos exciting content. Many Blessings to you this Christmas Season and always!
And of course if you store the Crème Anglaise, be sure to put the cling film down on top of the mixture to avoid a skin.
I live this dessert! Thanks Kevin
Can't wait to try this! Thank you. ❤
You have a wonderful personality and you are very natural on camera. I love your style too. Always like watching your videos Kevin.
Oh yes - îles flotants as we call them. Have never made them, Kevin, but have eaten them many years ago, in Paris probably!
Thank you for your beautiful, clear instructions. You make us feel it is all within our abilities. Also, the weights for non-US viewers and the oven temperature.
PS that colour is great - have you had your colours done? I still haven't but I must one day. Have similar colouring to you!
PPS great self-control not licking the spatula! 🤣
Thanks Kevin for another beautiful episode. You are a balm at the end of a long day! Lots of love from Boston
I love your choice of recipes. So exotic and very tempting. Thank you for all your lovely ideas!
Thank you so much Kevin. I love your videos and am anxiously awaiting the next installment.
Agree with the below. Love how you offer up the ""fail" fixes, make-ahead tips and storage info for every recipe or meal menu you present" Thank you.
So smooth, creamy & delectable ! I would melt away eating it !
Lovely, thanks Kevin
❣
I had an experience with Floating Islands dessert. I chose it to go with my theme dinner "Coastal Cuisine," so I was determined to conquer it. I'd never eaten it, so I got very frustrated because my custard wouldn't set. I finally tried a new recipe, and it said "pourable" custard, which told me that mine was right the first two times. Neither recipe mentioned "creme anglais." And they both said to poach mounds of the meringue in milk in a skillet. I didn't make the caramel because I thought it meant the spun sugar kind. I served it in bowls, and it looked very blah, so I added blueberry "swimmers." So happy to finally see it prepared by an expert. Thank you.
Oh my…do I dare try to make this? It looks so elegant 😋 thank you Kevin 😊
In the opening segment, the light coming into the room and over you is beautiful, I love everything French, will be making this elegant dessert😊
I've always found this one a little intimidating but again you make it look pretty easy to prepare. Love all the extra tips too! Your videos are a calm island in a sea of the chaos of everyday life.
This dessert looks dreamy. So easy, however very elegant.
Thank you Kevin for converting measurements to grams and mls for your viewers in countries where we use metric measurements and for the conversion from Fahrenheit to Celsius, it’s much appreciated and makes it so much easier when we try the recipes out. 👍😋
I am watching you today from Ireland. Back to New York, next week.
Wonderful memories of my mother making ouefs a la neige for dinner parties in the 60s. Thank you so much for reminding me of this easily and delish recipe.
Hi Kevin, so you're back with more glorious egg whites. Fabulous. Yet another of your extra special recipes to enjoy. Relatively simple to make and your tip on how to rescue the glaze should it harden will be extremely useful. Can't wait to have a go at this one. Thank you so much. xx
I made butternut squash soup for Thanksgiving, inspired by you. Mine is a bit different, but you were the one who made it look so deliscious.
Step 1: Chop one full onion; peel and de-seed and chop one full butternut squash; wash peel and chop two potatoes; wash and chop two carrots; wash and chop two celeries, include leafs, if there; wash, peel, and de-seed two green apples;
Step 2: in very large dutch oven type pot, pour in maybe 1/4 cup olive oil and cook onions until they smell really good and are a little brown; add all the prepared ingedients, and mix and cook for 5 to 10 minutes;
Step 3: Add one full carton of chicken broth, and maybe a little water to cover all vegatables, and cover; Let boil, and then turn down the heat, once it does boil, for about an hour;
Step 4: Let cool;
Step 5: take a hand held blinder and blend in the pot;
Step 6: In 3 sections blend in the drink mixer, or smoothy maker, etc.; Add all three sections back, in the Dutch oven style giant pot and when it cools---in three hours-- put in fridge;
Step 7: heat when ready to serve, and pour heavy cream in swirls after you pour it in each individual soup bowl.
Step 8: Spice to desired like Nutmeg, cloves, pepper, etc anywhere in the process
I think the Carmel turned out better after your little “oops”…
I love the dark color, makes it look like it tasted bette😊
What a beautiful dessert! And I love the crackling sounds of the fireplace! Thanks so much Kevin!
Thank you for the recipe and for a moment in front of your fireplace. Wish I would have that at home.
Thank you for this wonderful dessert, I will try it today since the ingredients are so simple and are already here. Thank you also for not licking the spatula in die camera, you are such an elegant person!
Oh I really love watching your videos. You present them in their original form with all the mistakes that happen and also you teach how to correct it. It just shows what a genuine and a lovely person you are. I wish all the other cooks would do the same .
Anything with creme Anglaise is a winner!
This recipe looks absolutely lovely. I dunno if I could make it without....hiring you Kevin. Ha!! And yes, I would definitely lick the spoon; caramel included. Happy Holidays!!
A perfect wintertime dessert !!!
Thanks, Kevin. I love your kind spirit, grace and delicious recipes. You make it all look so flawless even the little hiccups. Thank you for being authentic and keeping it real! I'm sure some probably would've edited the video. Now I know not to worry just slowing reheat and prefecto🥰
My mother made Floating Island for us six siblings. Some of the younger ones do not remember all the wonderful things our mother cooked. I do but I didn't properly appreciate them for I had no idea what it took to cook those things. My mother learned to be a wonderful cook early in her marriage for she lived with my Father's Mother & helped feed boarders who began living there after my Father's Father passed away when my Father was only a boy 12 years. My grandmother raised 5 sons. My Father's family came from the Isle of Guernsey off the coast of France. In Northern Kentucky where both of my Father's parents were raised, everyone cooked rich food in the French style. I am glad you showed us how to make Floating Island but I do not think I would be successful at making it. It does look delicious & brings back happy memories.
An amazing dessert thank you Kevin. I love the fact that its another one we can make in advance x perfect x
Thank you Kevin so very much ! My mother would make this when I was a child ! She was such a great cook ! I must give this a go on girl's night when it is my turn to make dinner & dessert ! Love & appreciate all of your video's Kevin ! Everything you make is easy & delicious!
Hallo Kevin , I'm a quiet fan, watching every single time, Your cooking and hosting is superior! Your Home is so cozy and Inviting,I hope your Thanksgiving day been wonderful,many regular from Florida
I’m going to make this for our Christmas Family Dinner! You look great!
Sounds amazing and certainly going to make this. Your videos are so welcoming. They make me feel like a guest in your home.
I am always on the look out for easy fabulous deserts .....this one definitely will be a favourite ! Thankyou Kevin 😊
This one of my favorite desserts. Actually easy to make but I don't do it enough. Thanks for sharing.
This is definitely on my entertaining menu this season! Thank you, Kevin! ❤
I learned how to make this in a cooking class. I love it!
Ok !! I've had enough!!
I'm coming over and taking all your eggs in snow.
That's a beautiful dessert that I could make very low carb,.I have seen posts on making Pavlova using sweetener other than sugar and I have made a lemon sauce just as you made the custard except I would use cream instead of milk and sweetener instead of sugar. I have also seen caramel made with sweetener and it works well.
I look forward to seeing you daily as you inspire me. Thanks so much.
When I lived in Hungary for a year, I tutored two teenage boys in English language and when they came for their lessons I made them food because they came right after school. I made floating island for them or grilled cheese (they had never had grilled cheese before). So your recipe today reminded me of that time 10 years ago.
When I made this I had boiling water and I dropped large dollops of egg white into the water to cook the “islands.” It seems baking them and dishing them out would be easier. I appreciate that tip.
Elegant dessert, never made this before!
I was so excited to watch this video! My late mother used to make this for us when I was a child and have not been able to remember the name of the recipe for years. I have missed this delicate dessert. Incidentally, my mother is Hungarian and I have always believed that this is a traditional Hungarian recipe. Now I know that the origin of this recipe is really French!! Thank you so much Kevin for sharing this recipe with us and for taking me back to my childhood and to the memory of my beloved mother ❤
I've never seen the meringue cooked like that and always wondered what it looked like when finished...thanks for the demo.
What a delicious looking dessert! Good to know you can correct a cooking blooper, thank you.🙏🏻❤️
I just love watching your videos ! I want to make all your recipes! You do such a great job explaining how to make them. I have been binge watching your videos! Bon Appetit !
That looks fabulous! Such a great presentation.
Kevin what a treat to see you! Difficult TG and your videos are an oasis!!! Thankful for you!
omg what a great presentation for such decadent dessert!!!!
Thank you for making our lives more beatiful! Happy Thanksgiving weekend,, Kevin. ❤🇨🇦
What a nice surprise recipe! My husBANK will adore this!
Happy Thanksgiving KLJ, Mr. Fox & beloved pets!
Oh my gosh that looks so good. I must make this one
That looks delicious!!! I've got to make this!!!!
Thank you, another wonderful recipe
One of my favorite sweets! Thank you for explaining how to make it.
Very glad to meet you again, Kevin in your exquisite home. I really like the dessert recipe and the way you professionally "orchestra" in the kitchen. Classical music 🎶, fireplace make vidio charming. Thank you for the pleasant communication and a new disert for me. All the best.
Awesome recipe, my old restaurant served a similar dessert but almond flavored.
Your recipes are so delicious and you make it with LOVE that's why they look great and delicious.
Your videos are so peaceful!!!!
Looks like heaven!!!
I have made all three separately, never together.
Oh Kevin my mama used to make some thing similar with orange flavor in it. It was a very special treat
Thank you again for sharing your expertise!
Come on Sir, get croquembouching so I can finally find out HOW to make my favourite childhood pudding & possibly serve it at a festive Christmas feast - warm greetings from the Heart of England (Worcestershire)
I just found your channel in recent weeks. It has been a long time since I entertained on a regular basis but I think you have inspired me to start again. I appreciate that you show us your fails/fixes. Other commentors say the same, so I wanted to reiterate how nice it is to see that things don't always go perfectly.
I’ve wanted to try that ever since I saw it in a cookbook, when I was little. I forgot about it until now. Thank you for reminding me about it. Hugs, Julie 🥰
Kevin, that look just wonderful. You made it look fairly easy. I never made caramel, but I’m tempted to try it. I love that you gave us another recipe that can be made in advance. Also, it’s actually a good thing the caramel seized up and you showed how to rescue it! I’m sure it’s as delicious as it looks! BTW, Avery is adorable!
Another inspiration for us to raise the bar on our desserts….This looks wonderful…Thank you, Kevin! 😊
Muy nana taught me how to make this with a variation: she would put the spoonful of beaten egg whites in the creme anglaise to cook at very low heat on the stove.
My French Canadian mother showed us little kids one winter break how to make maple sugar on snow. Real maple syrup and real snow. The contrast between flavors seems to be a hallmark' of French food e.g. custard, caramel, and meringue.
Love this delicate dessert I'm going to try and make it.
I told you before that I have that exact teapot, as seen on the table during your opening remarks.... but not the cups and saucers. I dreamt last night that you wrapped them up nice and secure, put them in a big box with lots of packing paper, and sent them all the way up here to the Canadian Great White North. I was in the process of opening the box and taking out the items when my alarm clock went off and I awoke from my dream. I've been living a half-life ever since. 😮💨
Alarm clocks spoil everything (tee-hee)!
I always look forward to your wonderful recipes , you make me feel so calm , thank you. Once again another winner 👏
Hi Kevin, great recipe!! in Chile this is a very popular dessert , I love it ever since I was a child , over here it is called snowed milk . Have a great weekend !! ❤ by the way I enjoy very much your channel !!
I'm glad when mistakes are made, sorry but it's then you can show us the solution! I'm going to make this over Christmas, thankyou 🎄😘
I was thinking the same thing! 🙂
Correct. Perfect.
This is beautiful! What a wonderful dessert I can’t wait to try! I would love to see more of these delicate French desserts if possible
Thank you Kevin for this lovely recipe.
How is that kitty Binky?
You are so personable. I enjoy your channel. So glad you post your mistakesand even gladder(a word) you post your remedies....Allyn