5 Holiday Desserts From Around the World

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Thank you so so much to Santi, Annika, Emily, Kiki, and Nikita for sharing your recipes and stories with us!
Artist today is Briana Crotinger
Website: www.wildbrewed.art/
Instagram: / wildbrewed
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Follow me on Instagram: / shereshe
Link to my Lemons episode I mentioned: • 🍋 Lemon Dishes From Ar...
I’ve made two Pancake episodes! One savory: • Trying 5 Pancakes from... and one sweet: • Crepes Around the Worl...
RECIPES
Leche Frita: spanishsabores.com/leche-frit...
Kaiserschmarrn: • How to Make Kaiserschm...
Le Pouding Chômeur: www.ricardocuisine.com/en/rec...
Lemon Bars: sallysbakingaddiction.com/lem...
Melktert: feastandwest.com/2014/09/24/s...
CHAPTERS
00:00 Intro
00:33 Spanish Leche Frita (Fried Milk)
02:22 Trying Leche Frita
05:10 USA Lemon Bars
07:05 Trying Lemon Bars
09:05 Today’s artist, Briana Crotinger!
09:35 Austrian Kaiserschmarrn (Emperor’s Mess)
11:13 Trying Kaiserschmarrn
13:11 South African Melktert (Milk Tart)
14:55 Trying Melktert
17:12 Canadian Le Pouding Chômeur (Poor Man’s Pudding)
18:29 Trying Le Pouding Chômeur
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Beryl Shereshewsky
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#desserts #holidaybaking #holidaydessert #sweets #failvideo

[@cya2163]

Beryl...this episode was not a fail...it was real life...and that is why people love you...

[@Loveismyteacher]

100% agree!

[@LinneaAnn01]

I could not say it any better

[@arthiification]

true dear

[@Douby100]

If it was easy, everyone would do it!!!!!

[@peaceout6285]

Absolutely 💯

[@snowcold5932]

Hi Berly! This is Santi, I'm really glad you managed to make the leche frita, it looked really great for a first attempt! When I was learning to make it I messed up the texture or the frying the first couple times, and that was despite having my grandma to help me with the process. So you can be proud of yourself ☺ I love that you chose to be real with us, life would be boring if everything was perfect right away, and I think all of us can relate to the struggles of new recipes Feliz Navidad and Happy Holidays!🎄

[@-beee-]

Thank you so much for sharing the recipe with us! I have never heard of it, so this is really exciting to learn about. It sounds DELICIOUS

[@brittanyrampersad8889]

Awww. This comment is so full circle.

[@lidialondres]

Bo Nadal dende Galicia, graciñas a túa avoa pola receita 😊🎄🎆

[@Daph112]

I'm Indonesian and I've actually bought this from a street food vendor - named as "fried milk". It's SO not Indonesian at all lol Didn't know it originates from a Spanish-speaking country. I thought the vendor was just being very creative. Anyway... by any chance are you single ? 😆

[@TactiSielu]

Hello, Santi! It was really cute to show you and your grandmother eating leche frita together! I'm sure she felt very happy, knowing that her recipe will live on in the world through you.

[@erincarter9995]

“Support your local Grandmas” should be a T-shirt.

[@priscillad8]

making one now 🤣

[@RadenWA]

At the end Beryl realized her intuition was right the couple of times, so that shows that she is actually a good baker and it was her self-doubt and double takes that brought her down.

[@coladordevictoria]

One tip for spanish Leche Frita (trust me, Im a spaniard): DONT EVER MIX CORNSTARCH WITH ANY LIQUID WHILE ITS WARM! Add cornstarch to completely cold milk, and then, mix It. Once mixed IN COLD, cook It (otherwise, It happens what happened to You: Thousand lumps and 3 hours stirring for them to disappear). Thats for leche frita or any dish You may cook with cornstarch (just as so many asian meals, first mix cornstarch with cold water and then add it to whatever Youre cooking)

[@lidialondres]

💯 💯 💯 I do my leche frita like you just described; I'll infuse the hot milk with lemon and cinnamon, strain them out, then add maizena mixed with cold milk and bring it to a boil. Once it starts to boil and is thick enough, I'll take the sauce pan to the side and add some sugar. This is the way I was taught by my own Galician greatgrandmother 😊 Saludos galegos 🎄

[@luchesisuzana7643]

I'm Brazilian and down here we have the same policy about cornstarch.

[@sharroon7574]

I'm Canadian and I know to do this too, I think it's just a cornstarch sauce rule not only a Spanish rule.

[@jujutrini8412]

I think people who are used to cooking or baking know to do this but if you haven’t used cornstarch regularly then you might not know.

[@TheTamago]

Thank youuuuuuu

[@lilithblack8645]

Beryl, just so you know, I've never met a home-made first-time melktert that didn't come out like that! They are not easy to make - getting the custard to set is really hard and takes forever, even for accomplished bakers, which is why everybody buys melktert ready-made at the store. The last time I had a homemade one was when my great-grandmother was still alive, and even hers occasionally came out a little runny after literal decades of making it. Don't let a melktert fail discourage you!

[@arianewinter4266]

yeah, as someone who often bakes and generely has a good hand in baking, both of those dishes look like very fickle hard to get right things where the mastery needs time. honestly, I probably would not attempt either unless I got more practised with custards and puddings and felt like I had enough feeling for those to maybe get it right.

[@sevenandthelittlestmew]

We live in Texas, and this is a recipe we got from my great-great aunt from when she was in South Africa. Because the weather here is so unpredictable, especially in spring and winter, it’s hard to always get the filling to set, but it doesn’t matter. It’s still delicious every single time, runny or not! Mom always just called it cream pie, and it’s a family favorite.

[@lordmysticlaw1991]

I use my grandma's recipe, and like a proper grandma recipe, it doesn't give exact measurements for most things, it just calls for "round tablespoons" (which is NOT 15ml 🤣). I usually aim to err on the side of caution and use a bit too much flour and cornstarch, rather than too little.

[@bronwenl8792]

My family uses a baked crustless recipe. It's not quite typical as a firmer set but good... It NEVER fails in sa even when my mom is scatty with the recipe but I have always had issues with it abroad. Not sure if the milk is different or something? ( Last time I blamed the gas oven that I failed to understand full stop)

[@adrianatorres5105]

Beryl “I am not a baker, I am not a baker” - Proceeds to make some of the hardest deserts.. ❤ We love ur realness Beryl, don’t ever stop showing us how deferent cultures cook and bake and how it takes skill and lots of patience to master those skills, all in all u are well on ur way to becoming a great baker

[@arianewinter4266]

she really picked 2 very challenging things I as a quite freehanded baking person would not attempt without expectation to fail

[@unerochebleue]

Hi Beryl! Thank you so much for showcasing this dessert from my culture. I CHEERED at your reaction to pouding chômeur! ☺ And don't worry, it definitely looked authentic! Like I said, there are no rules. I've seen this cake baked in both more and less syrup. Every family has their own way of doing it. But like you said, you don't need to be afraid of the quantity of liquid. The cake would still have baked beautifully, with the added bonus of having more hot syrup to ladle on top for serving! I love that this dish from Québec made it in this video. Our French heritage isn't just in our language, but in our cooking as well, and I love when Canadians are able to share unique parts of their culture. Canada is a big country, and our heritage is vast and diverse, and many nations live on this land. Some were here before us, some arrived after us, but all have a rich history, and I love that even within one country, there are many cultures to appreciate that have evolved through and with the land we live on. ❤ Happy Holidays! ❄

[@clararodrigues2252]

I am an immigrant in Toronto and Poor man’s pudding is one of my most fav desserts! I’ve only had it at La Buche in Quebec City and I loved it so so much that I had it again the next time I went!

[@roxanne2983]

I was so excited to see pudding chômeur pop up in this video!! Beryl nailed it!! 👏 Definitely don't be afraid of the liquid next time, though! This dessert truly is the embodiment of French Canadian heritage on a plate. 😊 Also very popular across the provincial border amongst francophone families in Ontario such as mine! 👋😁 Yum! Everyone should try it. Such a simple yet delicious treat. 😋🍁

[@unerochebleue]

@@clararodrigues2252 I'm so glad you like it! Where did you emigrate from may I ask? ☺ Are there any ways in which your home country's culture mix with your Canadian culture in your life? I have some family around the world, and I always find it so cool when I start seeing them take on a new culture while still being very French Canadian at heart. They always have so much to share!

[@o1l2i3v4i5e6r7]

👏👏👏 I was waiting for pouding chômeur to show up on this channel! Thanks for featuring a recipe from my culture, brings back a lot of memories! ❤

[@Grifter_Cash]

That brings back memories because I had the same reaction as Beryl, the first time I made pudding chômeur I was reluctant to trust the recipe. "There's way to much liquid with just a lump of batter floating in the middle, I probably did something wrong! Nope! I have the right amounts and followed the recipe so let's see what happens" It turned out great with barely enough syrup left to put some on top. Next time someone make her bake a proper Tarte au sucre Quebec style and not the sugar pie we see on the internet that looks nothing like ours.

[@Oracle428]

My dad always says "Baking is 50% rocket science and 50% mother's love." It's definitely not easy... but it gets easier the more you do it - keep baking, Beryl!! 😄

[@videowatcherinthearts1578]

My family has never complained at eating my baking "failures". They might not look the prettiest, but they always taste wonderful. They know I tried and they love me for it. Keep it real, Beryl.

[@lesliekanengiser8482]

That's what counts. Is if your family is happy. I went to culinary school. I made a c in the pastry portion of school. I sucked so badly at decorating things. I can make great cakes and desserts. But my cakes are usually sheet cakes and my other desserts are not always visually appealing. They always taste amazing though

[@elizabethh9935]

@@lesliekanengiser8482 I love this! Have a beautiful holiday.

[@arianewinter4266]

failing is part of baking, you need to fail if you ever want to get anywhere and it is endlessly rewarding once you figured it out!!!

[@niki.6975]

Hi Beryl! This is Nikita! Thank you for making the milk tart and sharing a dish from South Africa! I love your persistence and persevered and even tho it didn't turn out perfectly I'm glad you gave the melktert/milk tart a chance! Your honesty in creating every dish is really amazing and sometimes we just need no filter moments. In my books it's a win win... at least it were all tasty mistakes! Lots of love and prosperity this festive season! 🎄🎅

[@drinkbooks]

This episode was NOT a fail. You're amazing and we love watching you TRY to take part in as many cultures as you possibly can and laughing all the way. The fact that you WANT to do this and always do your best to make people from other nationalities feel seen and appreciated is all that, I think, any of us need. :)

[@lisahinton9682]

"Support your local grandmas." Dang it, Beryl, now I'm missing mine! She made me the most delicious chicken and dumplings the first time we met (at age 28, as I am adopted), and I still pine for that meal and that wonderful, loving, warm hug she gave me. Those lemony earrings are just adorable. I want them! :-) "I'm acting as if I truly know things." Oh, my gawd, I guffawed! Beryl, you _do_ know things! You just need a little more help in the baking area sometimes. But you've improved so so much! And you will continue to do so! We're all behind you! And regarding the burnt pancake - next time "peel" that burnt layer off. If you've burnt the bejeezuz out of something, it won't work, because the carbon taste will have permeated the dish. But that pancake, you could've peeled that black disc off the bottom of the pancake and it'd have been almost as if it had never happened. And it's your pan, dear! Your pan is too flimsy and so your food will burn. And if your camper stove flame won't go lower, simply pick up the pan occasionally and let the residual heat continue cooking the food. Leave it off for 30 seconds and then put it back on the stove for 20 or 30, then back off again, then on again..do that little dance as you cook on that wonky stove! (Hope this helps! Wish you were my neighbor - we'd have some laughs sorting this out!) I thoroughly enjoyed this episode, and I, personally, am hoping for another baking episode _very_ soon! Now, all these dishes looked fab, but I'm off right now to try that Canadian dish first! Sending love from Phoenix, Arizona.

[@wildsquirrelswildsquirrel7286]

Agreed. Supporting grandmas is the best......I miss my granny too & she was a good cook & deliciously made baked goodies.

[@biendereviere]

It wasn’t a fail! It was pure honesty and that is what our world needs today… honesty and love instead of lies, war and hate… I wis you wonderful holidays ❤

[@anahidkassabian4471]

Beryl: A) You quite obviously have a baking gut. B) Any baker who tells you she got proficient without half-tragedies like the melktert is outright lying. C) We'll love you no matter what you do. D) Have faith in you (like we do!) and stop thinking of yourself as a non-baker. You're simply a novice baker, and there's no harm in that!

[@Bloodyrainbow]

As a pastry chef, this video gave me a really good laugh. Baking really does take practice and it’s perfectly normal for variety of results until you develop a gut instinct for a dish. I look forward to more desserts in the future!

[@rinac885]

Beryl, I really adore how you show us every do over and every non-perfect attempt. I always have. And it's so comforting to me that even Beryl, who cooks every day and can pull of these insane complex dishes from everywhere in the world, stuffs it up sometimes. Your whole channel has such a genuine feel, with real home recipes and real kitchen mistakes. It sets your channel apart from all others and that's why you're my favourite cooking content creator

[@fatladyfarmer2025]

Thank you so much for admitting your failures. Editing can make people seem perfect and no one is. Babish did a great video admitting he could not get a soft boiled egg center in a Scotch Egg. That is one of my favorite videos. Knowing "famous " people can mess up helps me when it happens to me. Happy Imperfect Holidays

[@elisabethairey3447]

"support your local grandmas" best line ever! My mother used to have a cold buffet supper every December. She had a huge guest list and it was always the highlight of the holiday season for me. Lemon Squares were always on the buffet. I think I will try the Le Pouding Chômeur with my kids next week.

[@unerochebleue]

I think your kids will love Pouding Chômeur 😉

[@annbrookens945]

Beryl, I love that you share your failures and your "this didn't EXACTLY work out" moments as well as these wonderful recipes and stories from around the world. Your realness is a great example to all those people who think they have to present themselves as perfect on the internet AND a great example to your viewers who may also recognize that they are, shall we say-- inept, in some aspect of cookery! Your multiple attempts and dogged perseverance in the face of failure are inspiring. We love you! Also, I want to try every single one of these desserts!

[@kunzangtshering7126]

It would be cool to see an episode either with dishes that remind ppl of their grandmas or even feature some grandmothers. For many (inlcluding myself) they are our first introduction to cooking and how comforting food can be. Thanks!

[@124ChuckNorris124]

I actually really appreciate seeing things not go perfectly. It means that when I try it, if my attempt isn't perfect, it's okay! Means I am more willing to try it because it feels accessible

[@JB-jo8gv]

Yes I came to the comments to say the same thing. Seeing the mistakes helps me better gauge where I could be going wrong myself while preparing the dish.

[@KittleKattle22]

I don't think you're a "bad baker" at all, just a somewhat inexperienced one. You have some instincts, but just haven't done it enough to trust them yet, that's all. I personally like seeing the unaltered process, "mistakes" and all. It's fun watching someone develop their instinct and honing skills over time. If you like baking despite the stress, please continue to do these kinds of recipes. :)

[@bellaheartagramable]

the Kaiserschmarrn you made looks perfect! (even with the burnt bit, happens to the best of us) People in Austria actually don't always eat it as a dessert but as a main as well! So if you are ever in Austria and wanna order Kaiserschmarrn in a restaurant, make sure to ask how big the portion is.

[@arianewinter4266]

good advice, it very often if not more often is a sweet main

[@AlphaCentauriB]

As child I didn't like the sweet main, but since working in Austria, I need my "Mehlspeis" (flour dish = sweet main) once a week!

[@samplesample7178]

yeah we used to have it every Friday as a main. But we did have vegetable soup before.

[@ehmha3641]

Isso auch in D. Ich hab letztens noch nach ner Dessertportion gefragt und selbst die war noch riesig 😅

[@susi131]

Also be prepared for a bit of a longer wait. Sometimes they even make a note on the menu how long it'll take (usually like 30ish minutes).

[@adityaanantharaman7963]

All the desserts look great despite the "fails". They look more homely and organic than the professional and beautifully curated ones. My favourite one was the Kaiserschmarrn! 😋

[@jhumberstone6452]

The lemon bar crust probably went wrong because the container you baked it in is a bad conductor of heat, I would suggest getting a metal brownie pan.

[@jhumberstone6452]

Also, it makes me sad to see you get so stressed out by baking, you'll get better by practising and yes, trust your instinct! If it looks underbaked and nobody says "this will look underbaked but trust the recipe", then trust your self!

[@vaniar.1583]

I look through comments to see if somebody already told Beryl 👍🏻 glass containers are not the best for baking

[@GarnetJ]

And I probably wouldn’t have blocked off a portion of the pan. If Beryl had used the full pan, it would have been a thinner crust and would have baked faster. The lemon bars that I’m used to are thinner. They are so good!

[@garlicgirl3149]

Right! I forgot about that!

[@CantankerousDave]

The recipe I use (from the Food Wishes channel) calls for par-baking the shortbread crust on its own before pouring the custard on top.

[@mokumboi19]

Regarding the lemon squares, here's the thing about baking from a recipe given by someone far away: it is possible that various outside factors (different elevation, different moisture level in the air, etc.) might affect the actual baking time, so if it doesn't look done, don't be afraid to slightly extend the cooking time. :)

[@bjdefilippo447]

Very good points. It' amazing how many factors influence how a bake turns out. Thanks for passing that along to novice bakers so that they don't get discouraged.

[@mokumboi19]

@@bjdefilippo447 Yeah, I learned that one the hard way. :D

[@AnnetteMuellejans]

My favourite episode yet! Keep it real! I'm here for the whole experience. As a Canadian, I'm so glad you featured pouding chômeur! It's one of my favourites.

[@Ganaha_Celosia_Priskos]

In Japan there are two very well known desserts we eat around Christmas which are strawberry shortcake and buche de noel. I'm sure everyone is well aware of both desserts anyways but they've been eaten around Christmas for so long haha! Fun fact, the cake emoji people use to symbolize birthdays is actually a Japanese strawberry shortcake and is actually a Christmas cake, not a birthday cake! But back to the video, the fact you still tried to make these recipes was super sweet! I like that you didn't let your mistakes get you down because I used to work in a bakery and baking is a bunch of trial and error! I remember we had this one particular recipe for canelé and I think back to when the other bakers and I tried endlessly to make them perfectly but we failed so many times! Eventually we got them right but it was the first time we had tried the recipe. Our bakery did mainly cakes, pastries, and cookies so canelés was a fun challenge!

[@chaddaifouche536]

Shortcake is british (though Japanese do love their strawberry shortcake variants and British don't particularly associate it with Christmas) and the "Bûche de Noël" is the traditional french Christmas cake (it's a Chrismas log) though it is more of a cake shape than a recipe by now. Canelés are french too, very well known and popular treats from Lyon. They're all tasty cakes for sure but not very representative of Japanese cuisine, is there a more traditional cake or treat eaten around Christmas (not KFC ! though I'm aware that most "traditions" of Christmas in Japan are quite modern per force given the low population of Christians in Japan historically) ?

[@grundershnart]

My favorite TV chef when I was a kid was the one I saw who burned the cookies. Made him seem more real and relatable. Keep up the good work!

[@lesliekanengiser8482]

I make extra thick lemon curd or lime curd and place into an already baked shortbread tart crust. Instead of a traditional lemon tart/bar (most recipes call for placing the raw filling into the crust and then baking). It's amazing. A tiny slice is sufficient. I mean after all, curd is a bunch of butter and sugar held together with some eggs and citrus juice. It's definitely a rich dessert.

[@arianewinter4266]

maybe try downshiftologies version, it tastes amazing (to me) and is a bit more wholesome nutritionaly

[@wocky661]

Pouding chômeur is also a GREAT solution if you ever fail any cake recipe. Just serve it in the pouding liquid.

[@phatsmurf575]

Beryl, I felt that "I am not a baker, I am not a baker" part. I can make some of the most complicated dishes but I, too, am not a baker. I've been banned from taking part in the biscuits making, for life. Be it made from scratch, can, or frozen, I can't even be in the kitchen while it's being made. I don't make very much desserts but the ones I make, I have perfected to fit my taste through the years. I have added my husband's Granny's Mississippi Mud Cake this year to my dessert collection. She always made it during the holidays & we loved it. Now that she has passed, my MIL taught me how to make it. It doesn't turn out looking like Granny's but the flavors are all there. For my side of the family, my Mom makes tupig. It's an Ilocano type of baked mochi. The batter has coconut milk & strips of young coconut meat in it. Wrapped in banana leaves, then baked. Traditionally in my family, a big batch was baked in a pit and given out to family, friends, & neighbors. But the oven is fine for small batches. I love how the toasted banana leaves permeate its nutty aroma into the batter. It has a slight chewiness on the outside like toasted mochi. It's not too sweet and what's great is they freeze well. Just thaw a couple in the fridge, then toast it with the banana wrapper intact until warmed through. It always reminds me of times with my Mom & Lolas.

[@Remotecontrolledcat]

Do not feel like you have to apologize for not getting the dishes perfectly! We're here to learn about food from around the world alongside with you and you've done a wonderful job of doing that, as always 🧡

[@asterismos5451]

omg pouding chômeur is my favourite! I do think it's quite funny how the name translates nowadays considering how expensive maple syrup is.

[@amaza888]

"Support your local grandmas". Lololol! 👌👌

[@errollleggo447]

Growing up in rural Quebec, I have had pudding before.

[@LadyCynthiana]

I think a lot of people have the expectation that they have to do things like cooking from a recipe near-perfectly the first time, when in reality people who are good at making that dish have probably made it repeatedly, so they know more of what to expect (when to put it back in the oven for a few minutes, when to check the bottom, etc.) and all of that depends a lot on your equipment and how familiar you are with it, too! Cooking is definitely an art that you get better at, not necessarily just in general, but when it comes to each dish, with practice. A great cook who knows how to make thousands of dishes could still mess up a pie the first time they attempt it.

[@leabalcerzak]

Beryl, there is absolutely nothing for you to apologize about! Of course, we are always our own harshest critics, but seeing your struggles and efforts show the very real parts of cooking. When we make things that we aren’t used to, we might often not have those “gut” instincts but that in no way means we shouldn’t try. Thank you for always keeping it real!

[@jaykrappenshitz4992]

17:00 Idea... a video on the recipes you fought to get right. Clips of how it went wrong and YOUR learning process. I have a feeling that lotsa folks that are intimidated with cooking STAY intimidated because of the very real learning process

[@javiervigil2511]

Don't get discouraged, baking takes practice and I believe in you, you'll get it👍🤗. We learn more from our failures than our triumphs.

[@LearnGermanwithMarzipanfrau]

Sometimes I'm in awe of what I cooked and sometimes it's just bad. I think that's normal. You are brave for trying all these recipes out and showing us.

[@pmclaughlin4111]

Suggestion which might also be a episode idea: anytime it asks for shortbread crust etc. You an substitute out crumb crust ...like graham crackers, cookies, panic etc. This substitute can make lemon squares no bake ( try substituting grapefruit for lemon )

[@midoriya-shonen]

One of my favorite things about youtube is the humble nature of much of the content. There isn't a massive camera crew following the host around. No several layers of editors and management picking over the script with a fine comb. Relatively lower budget to make everything on set look "perfect." It's just content creators and their audiences, and that creates a space where authentic human connections can be made. No need for masks or supermodel smiles. There is so much knowledge, heart, and inspiration that can be shared in this kind of media and I'm proud to be a part of that. Thank you for your video today. And if it makes you feel any better, I managed to make an entire batch of entirely not-round pancakes last week. They were every shape but. We all have our downfalls 😅

[@blakemccabe15]

showing the 'messy" makes the rest of us feel better when that happens. We all struggle and seeing others makes us feel like it's ok and to not give up

[@thiadesg]

Your pouding chômeur turned out beautifully! "More sauce next time" is a common complaint when I make mine, I double the cake batter and triple the sauce (we are numerous in my family) and it's still not enough for some people!

[@susanneoswald-oguejiofor9712]

Thank you for showing the things you cooked especially as they didn't turn out perfect! We need more content that shows people needing multiple tries to succeed and not being perfect. It feels good to see that nobody is perfect. 💛

[@brandoninworld]

Gonna say.. one of the most entertaining episodes. I'm happy you uploaded it instead of putting it in the trash.

[@magdalenapr6232]

Finally the episode I've been waiting for! Less stories about unknown people, more delicious recipes!

[@tarajoyce3598]

First cookie baking in years with my daughter. Daughter, "It's great! I really wanted to make cookies way more than I wanted to eat them." 🥰 Empathizing 🤗

[@freakyfridayfun]

Kaiserschmarrn can also be made in an oven, basically just pouring the batter into a heated dish/pan swimming in the butter and then putting it into the preheated oven. It sidesteps a lot of the potential burning issues because ovens are just a lot more predictable. It's especially great for parties because you don't need to keep an eye on it.

[@godemperor7742]

Beryl -- I use to watch you religiously, then we lost touch -- but it was good to see you again for the holidays. And I loved that you kept it real wit showing the tasty failures. We should all be so fearless to try things beyond our comfort zone and current ability, cuz how else do we learn. Love you forever!

[@JinHee20]

Not a fail .. loved the authenticity. When you share the small mistakes, we can see where we also might make a mistake if we’re to try the recipe. So, we can make sure we don’t make the same mistakes. It’s refreshing to see that. Thank you Beryl ❤

[@Chubbylito11]

they say baking is a precise science but as a cook, i sometimes wing it and that adds art to science. some times you fail, some times you just make it better!

[@somethingelse4204]

Beryl, EVERYONE goofs when they're baking or cooking something new. It's part of the learning process. This episode was lovely. Though if you actually don't enjoy the cooking/baking part of making these episodes, I bet you could find a cook who would love to partner with you and handle that side? I honestly love seeing you make all of these recipes, successes and fails, in all your adorable vintage pyrex. But there's nothing wrong with outsourcing the bits that don't bring you joy. Edit: Some people are born with a baking gut. Others develop their baking gut by calibration. One isn't more valid than the other!

[@ambrosiovictoria]

Beryl, please, this is not a fail at all. Give yourself another try! You're so real with us, and that's why we adore you and your contents. Thank you to be honest and kind with others culture. SUPPORT OUR GIRL BERYL!

[@melaniemassicotte6212]

You should have left all of the maple caramel for pouding chômeur! On top of that, a lot of people put the cake at the bottom and the caramel on top before baking! In the oven, the cake will rise on top and fuse with caramel. You'll have three distinct part: the cake, the caramel and a "sludge" of caramel and tiny flakes of cake which is the best part.

[@sarahbass8130]

You were right about the butter contributing to the extra browned pancake bottom! Trust your instincts Beryl, youre on the right track more often than you realize

[@jonathangauthier3549]

OMG, yes! Pouding Chômeur and Lemon Squares in the same video🥳🤯 My Quebecois father (⚰RIP) would be over the moon to see his 2 favourite desserts represented for the world to drool over. Thank you so much Beryl. Happy Holidays and stay warm!

[@dianaramos8100]

I think than knowing youre not a chef but see you trying, reflects how the majority of us feel about cooking, and you know what? i cook f... fabulous! thanks!!!!

[@banzeedoc]

Stressed backwards is desserts ❤

[@victoriahoward8244]

Beryl, you sound like every baker that ever baked. So NOT a fail! Well done’

[@lilbluemandowatchesstuff9612]

I will add to the sentiment that everyone has here, I love your honesty and candidness. Humility and happiness are what make you an amazing person and I am happy to have you as a virtual lunch buddy :)

[@lilbluemandowatchesstuff9612]

And once again I am internal screaming because senpai noticed me lol

[@21972012145525]

“Virtual lunch buddy “ so true

[@edj8008]

It so honest to show when you find things difficult to do. And conforting. If even you struggle everybody else feel less botherd of thier own begginers mistakes.

[@kylaluv8453]

Don't stress baking failures, some of my favorite chikdhood memories is mom's baking/cooking failures. Two cone to mind the most. 1st became a family favorite snack. Mom was trying to make crispy noodles for chow mein cause she wasn't gonna make a trip to the store. So she made some fresh egg noodle dough, cut it up into noodles and deep fried. Instead, we got chewy inside and crunchy outside fried noodles that she tossed in garlic and parm. So damb good. 2nd we were out camping with my aunts family. Mom decided to make us kids rice crispy treats but had no marshmallows. So she made a batch of white mountain frosting(which tastes like narshmellows) and poured in chocolate rice crispy. It was more of a gooey stew which my cousins and I huddled around the bowl with spoons and enjoyed. Best camping treat ever!

[@ivy_inferno]

OMG Beryl!!! I thought many times of submitting "pudding chômeur" to you, but I don't even know where to submit my ideas ahah I was SOOOOO happy to see it at the end! I'm also happy you liked it as I know you usually don't like super sugary desserts. And yes, you should have left all the maple syrup/cream in the cake eheh It's way better like this because you have more sauce and the cake is more moist. Mine combine maple syrup and brown sugar, which I personally prefer :) Some make it with only brown sugar. There's a ton of recipes about poudding chomeur, I had to try a few to keep one 🥰

[@unerochebleue]

The struggle of finding a recipe in Québec that isn't made by "Ricardo (le meilleur)" 🤣

[@ivy_inferno]

@@unerochebleue AHAHAHAHAHAH tellement!

[@unerochebleue]

@@ivy_inferno I'm so glad to see all the Québécois in the comments though. 🥰 I wasn't sure what I wanted to submit (close tie with Beignes aux patates et Sucre à la crème), but Pouding chômeur I find is such a no-fuss recipe that represents Québec in a very accessible way. Like, I love poutine, but it's such a silly dish lol. I wanted people to see a dish that looked like something their own grandma would make, but that still had those elements unique to the history of Québec. And also I'm pretty sure everyone who grew up in Québec has had Pouding chômeur at least once, whereas I have many friends who have never had un beigne aux patates. They are lost to history, in a time our grandparents talk about where they still had Aspic and Pain-Sandwich on the Christmas buffet. 🤣

[@jordanlang1802]

Beryl, please don't be too harsh on yourself! Given how many recipes you've cooked on this channel, you have a great success rate!! Each time the dish doesn't turn out how you wanted, it teaches someone who would've done the same thing, and oftentimes opens discussions in the comments by people who are familiar. I've baked as a hobby since I was a kid, and I still find myself scorching or under-baking food. Maybe I should have learned by now, but new recipes have challenges that are exacerbated by the variables you'll find in the average person's kitchen. Time constraints, expired baking powder, cold eggs, plain old second guessing. The human aspect of your channel is what makes it enjoyable and refreshing. Thanks for showing us that part in addition to what's picture perfect!

[@TheGizmodian]

Beryl, if you like to do your own artwork, you should absolutely try painting with espresso yourself! It's super duper easy. Get the cheapest Instant Espresso you can get. (Cafe Bustelo is my go to), heat up some water, put a little bit of water (a few table spoons or more, maybe up to a quarter cup) in a thrifted mug or small mason jar, or whatever other vessel you're going to paint from, add espresso until it gets syrupy, and then set it on a window sill or somewhere up out of the way so tiny doggy paws don't spill it while it cools. You can use it right away, or, you can let it sit and evaporate for a week or two, and it'll turn into a water color cake that you can then just add some water to when you want to paint. It creates a hard and almost shiny layer of watercolor style paint that smells amazing, and you can repeatedly layer, add, and use water and a paper towel to dab extra away, so you can kind of 'erase' sections as well. It's super forgiving and great to learn with. Will also work with really dark red wine if you run across one that doesn't taste the greatest to you. Though, I boiled it down a bit and then added a touch of vinegar to it to keep it from molding when I prepared that.

[@Jace76]

Your pudding chômer looks perfect. It is definitely an Eastern Canadian staple.

[@shannonrobinson262]

I’d love to see a episode based on food you only make at Christmas and it means Christmas to your family. Not necessarily desert. For our family, holidays start with pomegranate jelly the week before thanksgiving, then to lemon curd, the first week of December, then onto toffee and Paris cream( chocolate truffle centers.) it’s not the holidays without these 4 things. Happy holidays

[@monty_reneepearison3053]

From one non-baker to another, you get an A+ for effort!

[@22kelseydillabaugh]

You’re the best Beryl! Don’t worry about fails because they’re just signals of where you can continue to learn! It’s okay! Also if you’ve failed at it, you’re closer to succeeding! You got this! I think you should try to follow your baking gut ☺️

[@lizpurvis1064]

A note about the shortcrust on the lemon bars: when your pre-bake or blind bake, try to have either pie weights or dry beans/rice sit on top. You'll need to put down some parchment paper first and then but the weights on. That way, the crust fully bakes and prevents bubbles from forming or it becoming uneven.

[@chernika8890]

Shout-out to Kiki - did anyone ever tell you, you're an unintentional asmr QUEEN, girl?

[@af2313]

My daughter literally said “she is so beautiful and her voice is beautiful” when Kiki came on!

[@whizzytsunamico3034]

My aunt's girlfriend is from Montreal, and she's coming with my aunt to visit over the holidays. It will be my first time meeting her, and I am going to try and make le pouding chômeur for her! Fingers crossed it turns out. Thank you Beryl!

[@genieb3823]

I love the realism of this episode. No fake influencer perfection. I loved this episode like I love all your episodes! It all looked delicious too.

[@sarameitner6770]

Being real is always best. That makes your channel so enjoyable. THANK YOU!

[@chiaradamore-klaiman8692]

Every hero has a struggle, and yours Beryl, just happens to be custard. Thanks for keeping it real and showing us all that it’s ok not to get it quite right. Also, seeing a recipe from Quebec warmed my heart. If you can ever get Quebec maple syrup in a can, you might be ruined for all other maple syrup.

[@ninakaiser2930]

Oh I don‘t think this episode was a fail! There was the Snoopy pullover 😊 And almost perfect Kaiserschmarren with which I grew up with and loved a lot. Not everything has to be perfect. I love this channel even more if the imperfection is here like in real life, too!

[@21972012145525]

Love the sweater and the earrings on that one beryl!

[@sainjawoof3506]

So excited to see South Africa 🇿🇦 being represented!! MELKTERT/MILKTART is a staple of desserts in SA. It can take a few goes to get the consistency correct, and to set properly. Using corn starch is a trick many use to help with the thickening..

[@AuntyJack123]

I think we're all agreeing this episode was not a fail. I definitely enjoyed everything and think you can start to trust your bakers gut!

[@HallaDita]

putting maple syrup on a shopping list, done!

[@jessh8972]

How serendipitous to find this video about 20 minutes after making pouding chômeur for my flat's friends-mas later. Introducing the Kiwis to the delight of Quebec, one French Canadian dessert at a time.

[@callitags]

There was zero fail in this. Completely enjoyable, very human, and we absolutely loved it. Though, I know it can be difficult to not have things go as you wanted or hoped in such a public way, your honest, heartfelt attempts, and trying to do your best really resonates with a lot of people. You're learning, we're learning, and that connects us all. Happy holidays to you, and thank you so much for this episode. I want to try all of these for myself now!

[@Quinn0725]

Was waiting for the Philippine Leche Flan, guess it didn’t make the cut. This channel feels like a holiday as I get to get a glimpse fo food culture around the world. Thanks for showing the reality of life, mistakes are inevitable especially if its something new, keep it up because we are liking it.

[@sevenandthelittlestmew]

Melktert - we make it often, and YES, we sometimes have a runny filling. It doesn’t make a difference, because omg - YUM. It is an easy dish, even if it’s not always cooked perfectly, and the more you attempt it, the easier it gets to learn the consistency of the filling. Good job, Beryl! ☺️☺️

[@thecunningkrugereffect]

Baking is HARD, good work! Paul Hollywood can bite me!

[@sallycormier1383]

No worries on the “mistakes” Beryl. I appreciate your honesty. I think the crust on the lemon squares should have been pressed into a larger pan for a thinner crust. We always double the lemon filling because we like that thick(and tart). The Milk Tart looks very similar to Amish sugar cream pie or Hoosier pie. I’ve done a twist on it by adding a bit of strong coffee for some of the milk and after chilling covering with whipped cream and a drizzle of caramel sauce for a caramel latte pie. Baking is all about experimenting. By the way was your pie chilled over night? If you serve Amish sugar cream pie warm it oozes like that. Maybe a touch more cornstarch to thicken the custard? If it starts getting too thick you can add more milk to thin it. Just a thought. ❤

[@danishields4013]

Would you ever want to do a "no bake" dessert episode? I have a couple of recipes that I think you could nail 😄

[@nadine7958]

I did not find this episode as a fail at all. I enjoyed this episode the most and love to see people make mistakes because that's how we all learn and get better and it's nice to see that I am not the only one who sucks in baking, haha!

[@iEGeek]

Gasp, an otter painting amongst the ones you held. I would love it.

[@tynibubbles18]

I'm not a sour food fan but I love lemon bars 🍋 It's such a bright dessert. If there are desserts that feel like a warm hug, then this one feels like light laughter 🌞

[@Rosa-mj5mt]

I wanna hug beryl so bad!! I know she gave her best effort to make all the dishes. You did good for making all of these for the first time beryl! Most holiday staples really are quite laborious. Good job!

[@iman.a.t]

I would have loved to see Middle Eastern traditional Christmas desserts. I'm a Muslim Palestinian but sth I am always excited about around the holidays is the interesting and colorful bowls of Burbara (بربارة) that my friends and coworkers bring at the beginning of December. It is also common in all of the Levant region.

[@saracroft21]

On the contrary, I'm astonished how many of the dishes that you make for the first time and taste for the first time turn out great!

[@louis8869]

The cream for the pudding au chômeur is poured on top on the finished dish, and the cake sits in a dark syrup. Thanks for the QC pick tho and glad you loved it!

[@johnhazlett3711]

Sometimes we only learn from our mistakes. Like with the lemon squared. If the crust looks like it needs to be baked longer, bake it a little longer.

[@anitalangford9189]

Would love to see an episode where you have a chef come in an teach you some techniques and recipes

[@anapobleanu1]

Literally there is no little fail on this channel that doesn't remind me of my own failures and makes me smile. Your Melktert reminds me of a time when I got creative with a cheesecake. I was imagining the most decadent and soft cheesecake of all, so I made one only with mascarpone, flavoured with Baileys (Irish Cream liqueur). When I mixed the cheese with the liqueur it got sooo runny. So I added countless eggs and then baked at a very low temperature for 2 hours or so. I just imagined noone wants Baileys omlet. And kept it in the fridge till my guest were arriving. We got to desert time and my cheesecake was wobbly and decided not to serve any desert. My husband ate that entire cheesecake, I was so upset I didn't even tasted it. He still says that was the best desert I ever made and next day it was properly set as well. Love you for sharing the real outcome of all the recipes.

[@21972012145525]

What a sweet guy

[@freundschiff577]

You made the Kaiserschmarrn very well! It looked so good :) Tips for making it even better: Don't mix the batter too much after adding the egg white, only very gently and not too much - then it gets even fluffier. And if you have an iron cast pan or other oven proof pans, fill the batter into the pan and leave it on the stove a little bit, after that put it in the oven until golden brown at the top. Then break it apart - This way you get PERFECT results.