Best Technique for Classic Flan - Kitchen Conundrums with Thomas Joseph

[@pohnnipag.1935]

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.

[@christinebuante2042]

p0

[@jt70SEVEN]

And neither is his or your version. You sound hypocritical

[@amylandry4108]

Mine is in the bath now ❤️ can’t wait to try it ❤️

[@susanrowsey6524]

Was AMAZING! Easy what a hit! 💖

[@justaregulargymrata]

Mines better

[@LK-dw1wy]

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.

[@ahmadzaffrannorhisham9361]

Ikr, for the longest time I was wondering why can't we stir the sugar and now I know thanks because of him

[@charlynegezze8536]

I love the science part more than the recipes.

[@kcody5646]

If you appreciate the how and why of a recipe, like this, then watch Kenji Lopez-Alt, the master of the technique

[@susanrowsey6524]

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.

[@gorenja]

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.

[@paulinarittscher215]

Where are you from? Those tips are also used by my mom from Mexico...

[@hispanicginger8744]

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

[@gerlynanne4741]

Same tips from the Philippines :)

[@gorenja]

@@paulinarittscher215 I'm Brazilian :)

[@mandyc.862]

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

[@KimDang-nw2qw]

This the recipe that I’ve been looking for, just whole milk, eggs and regular white sugar. no condensed milk no evaporated milk. I would add a little bit grated lemon peels to the caramel sauce. So happy I found this!

[@cukiblossom]

Thomas Joseph is the reason why I subscribed to this channel. Love the way he explains things!

[@andlau88]

Thomas Joseph is exactly what I need during this corona lockdown

[@abdelrahmanharmouch3201]

Same lmao

[@chachabhatija5157]

U r bat

[@msthegreat4812]

Yes me to

[@ahmetkemalgurel5730]

I understand you very well

[@gingermilsap7157]

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.

[@mariec.6568]

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.

[@monteassadipour1014]

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 🙏🙏🙏

[@dmoranism]

I LOVE HOW HE EXPLAINS EVERYTHING!

[@shahnazdsa2840]

Dear Thomas Your recipes are good and the you way explain is great. Thank you.

[@rolandramos1833]

maybe if you are a math teacher, I would love math. The way you explain everything is so so clear.

[@renupathak4442]

Thomas you are a wizard and a delight to see and hear. Shall follow your instructions and make this. God bless you

[@jvc-es]

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.

[@erikm8372]

You must have a very beautiful mother. 🤣 😉

[@elricdemelnibone5241]

As French, flan is one of the easiest recipes to make. Your explanations are very clear and perfect.

[@thebookreader287]

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.

[@lewangeles]

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

[@tarnsand440]

However I just watched a 4:30 video with no talking that showed exact same process. Turned out beautifully.

[@kathleenlee5840]

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.

[@shaksum80]

Can u mention the quantity of ingredients u made...

[@nikkid3710]

Thanks for the share.. I followed the recepie to the t and it was perfect. Just added a touch of nutmeg !

[@tanmeng5374]

This is the best caramel making version for me. I use quality pot with cover,heating at medium heat. Method I follow exactly as shown in the video. Had made twice already, a very successful method in cooking caramel.

[@tng5598]

Thomas, thank you... I made the flans multiple times for parties since it’s fast and easy. They love it .... so so good.

[@mirdi2324]

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 👍

[@raygardner5721]

The edge of the flan is so smooth and perfect!!! How is that possible??!!!

[@easyrecipes1990]

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!

[@mahaaliflex]

@Thomas Josef I like how you describe details ..just wow!

[@johnwatch9147]

It's my favorite..My mother made this for me when I was a kid

[@vandanajoseph4177]

Thanx for the tip of placing the pan on a particular level in the oven. I was always confused about it. Has helped me in a big way. Can't wait to try and relish this beautiful dish. Thanx once again.

[@center-page]

I love the way he kindergarten the explanation on everything, i learn something new here and there.

[@AG-sc6pm]

Love the tips on the Carmel. I have made for years and has always come out but never thought about the lid, that is a great tip!

[@kelley515]

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 !!

[@bannguyen5057]

Please shoe us how to make Flan with Instant Pot methods. Thanks

[@grahamraymer807]

This recipe and your techniques helped me make the best flan of my life!🎉❤

[@cookieschoice4537]

You can also strain the mixture to get out any eggs that weren’t mixed in properly. Makes for a very smooth texture.

[@jieliu8644]

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!

[@MissKathy]

Perfect looking flan

[@madhurimamukherjee1270]

Soooo good .....the explanations are thr best.....I watched 11 videos till I stumbled upon ur video which provides a excellent explanation.

[@dr.montanabuntragulpoontaw1675]

Followed all the techniques and have great success!! Thank you!! Love how you explained the why behind the how of every recipe.

[@willylumpnj]

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!!

[@jessicashallop5148]

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.

[@mariamabdullah7030]

Spectular amazing delightful desert

[@HendZayed2011]

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.

[@berkissalcedo6698]

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.

[@arfallas]

I love you Thomas, I just do. Thank you for existing! ❤️

[@phido9235]

Very nice! Love it. Thanks so much for your sharing this video.

[@Capellaism]

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 ❤👍🍮

[@sahrahs7064]

the best part of this video.. are the tips and that's really what i need. thanks again

[@paoloesguerra3443]

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!

[@beauginny9919]

You make the "best" version!! l have seen most all of them. "Thank - you!!" YOU are THE "best!!"

[@MountainBikePete]

I made this yesterday! Tried it just now.... it’s by far the best I’ve made!👍 Thanks for the recipe and video.

[@vanessaponce4522]

I like this kind of flan. I like the texture. ❤

[@ChiTran-gw7vr]

Thank you for your wonderful recipe! I made this and it was delicious...came out just perfect!👍

[@kobusrudolph6155]

Absolutely super! An excellent video, clearly explained, superb presentation and of course, a wonderful flan!!

[@ScorpioMoonIntuition]

I love watching you cook, thank you for this recipe

[@cathy9714]

Wonderful tips to avoid problems. Thank you.

[@Passionforfoodrecipes]

I have this wobbly Flan pun I'm working on... Don't worry, its almost set!

[@CaNzCo]

I have a better pun but I don't wanna flant it.

[@yesenia3816]

😆😆

[@DarkestValar]

that pun was so awful...i loved it.

[@DevyaniMulik]

Cute

[@northwestwind85]

I'm a flan of this

[@3268nathaliew]

This is called Leche Flan in the Philippines! Love it!!!

[@mohammedimohammed4294]

You are the man Just amazing Perfect color, texture and I am sure amazing test Happy new year

[@Carina-2906]

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!😘😘😘

[@nimrodlevy]

oh wow! i made the ceasers salad you tought! I love your teaching! many many Thanks!

[@xxmskaosxxii3603]

Love your pots and pans and your recipes. Thank you for sharing them.❤️

[@elizabethdiblasio7825]

It certainly looks yummy! Love the way you explain it Thomas Joseph I will prepare one tomorrow!

[@lipiganguly6476]

This is gorgeous....just loved ❤ it. Love the way you explained the whole process!

[@surayayoosuf6280]

Wonderful.This is the perfect recipe.Thank you.

[@chelseasummers2365]

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.

[@robrandolph9463]

how about enough to cover the bottom

[@SM-tq7kn]

Thank you for the recipe. It's delicious and perfect.

[@owiemantillas4089]

This is fantastic! I'm gonna try this. Thanks for the recipe

[@emma9sachi]

Thanks for taking the time to share and explain the why . 🙂

[@aishasahilaezaz]

Absoloutly love and appreciate all the details given with the recipe.. you're the best ♥️

[@sharonwright2399]

I love your instructions, you made it look simple

[@robinbarrett1158]

You mentioned making it coffee flavored. How is that done? I’m thinking instant coffee. Does that work?

[@margaretm.7079]

Your techniques are so simple, I can't promise that I won't "strangle the proteins". Thanks for your demonstrations.!

[@zomb5105]

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

[@waveyair6870]

Thanks for the tips Joseph! Always love watching your vids, I learn a lot from you!

[@sofialiber4648]

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

[@myrniebandico8089]

Hi! I'd just seen your video this morning and Id tried it... and it's sooo delicious... Thank you for sharing your recipe...Till your next video I'll continue following you... Keep it up and God bless you always...

[@chandratyler9567]

I could eat the whole thing too. I love flan with all that bitter sweet caramel. Nice recipe !

[@Monah-u9f]

Perfect explaination, just WOW

[@tomakhaliel2043]

Simple Flan: Ingredients: 1can condensed milk 300ml 1can evaporated milk 300’ml 8 eggs(5yolks,3whole) 1tsp Vanilla extract White sugar Water Foil wrap Procedure: 1. Heat sugar and water until caramelised, put it in your pan/mold. Let cool. 2. Mix condensed milk, evap, eggs & vanilla extract. 3. Pour mixture into pan/mold. 4. Cover pan/mold with foil on top, curl the side of the foil onto the pan/mold so it’s sealed tight. 5. Place it on your steamer. 6. Cook for 30-40mins. 7. Refrigerate. Done! Yum!

[@isabelgaray9312]

BINGO

[@Amen.22]

I make it similar, only 3 whole eggs, in the oven, perfect every time.

[@briancardona-nieves3148]

The color of his flan. 🤢

[@jMsism]

That was a Flantastic video and a delicious recipe!

[@itsMido2]

I don’t know who’s more delicious, the dessert or the chef 🤤🤤🤤

[@Andiana_hsj]

thanks for step by step your receipe chef

[@Qwertzu228]

wet caramel sometimes remains solid at the bottom of the pan so I prefer dry caramel for flan.

[@rigilchrist]

Whether you use the wet or dry method (caramel a sec) to start the caramel, the resultant caramel is *exactly* the same.

[@hcccss12]

I make clans regularly and the wet caramel works just fine for this, you’ll get plenty of sauce either way

[@Qwertzu228]

In my experience dry caramel is a bit different from wet whent it comes to consistency

[@nasimnoormohamed8215]

Excellent cooking tips. I will definitely try this

[@ceci2673]

Every time: Perfection!😋

[@lesilky1309]

The best recipe . I will do it tonight

[@margaretkozikowski8436]

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.

[@garyhaley1674]

You are a fantastic teacher!

[@Qwertyl6996]

Every country that was colonized by spain has its own version of flan.

[@jackhappens]

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.

[@dsansil]

Brazil wasnt and we have our version. France does too. I dont think it has anything to do with Spain

[@hcccss12]

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 😂

[@theresaphan9679]

Same with us Vietnamese! We weren’t colonized by Spain

[@JonLeeMusicandAdventure]

electric flan

[@mdnurzid4809]

Love it ! Wanted to cook this soon! Stay safe Godbless uou and your family! Thank you for sharing your recipe...

[@marieannerevs3050]

My very first time to make the perfect caramel!😍 thank you for sharing these tips🥰

[@dennisleon4160]

A great recipe to spend time during this times, thank you and great luck to all from Costa Rica.

[@kirstenlee3441]

We called that "leche flan" here in the Philippines. One of our best selling/favorite desserts. ❤️👍

[@thesenois]

Thomas Joseph is the best ...👍👏🙋‍♂️

[@alisanamakawa8819]

Traditional leche flan dessert in the Philippines 🇵🇭 ❤️❤️❤️ all filipinos love this..

[@hannahgracevasquez1990]

It's my favorite! I love watching you cook, wanted to cook this soon..

[@mohdfaizalmohdyaacob2743]

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.

[@luilandi9121]

I make my Mexican style flan with 1 Can of condensed milk (lechera) 1 Can of evaporated milk (carnation) , 3-4 eggs depending how you like and a tsp of vanilla and blend all together and for the caramel I used 3/4 to 1 cup of sugar depending of size of mold and cook till it gets amberish brown and pour on mold ( I usually doble the recipe so the flan is taller and bake in a water bath half way depending on your mold) try it it’s so easy and it taste amazing😊

[@anthonysingh3142]

Thank you Thomas. This was an awesome video. I loved the wet caramel technique.

[@melinda8373]

Easy listening and very inspiring cooking

[@andlau88]

5:50 is Thomas Joseph trying to explain protein denaturation?

[@heartpenaranda6849]

Hi I just watched ur video. I have a question cn I steam it instead? If u dnt have an oven? If so how many minutes /hour to steam? Low fire? High fire? Thank u for ur reply

[@farzanaagha9798]

I'd like to ask the same question about steaming instead of using oven.....

[@giselsilva]

Flan MUST be eaten with a huge dollop of Dulce de Leche Repostero! Love your recipe