Delicious vanilla custard pudding ready in 30 minutes | one pot wonders Ep.7

Addictive French custard pudding with a silky smooth texture and rich vanilla flavor.
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[@tka1528]

I would eat that all in one sitting, I love anything with custard

[@FrenchCookingAcademy]

got the same problem 😄

[@sarahbass6116]

ditto

[@mariGentle]

In the Uk this is called egg custard, it’s been a staple in my house since my 91 year old dad was a boy and probs way before that…..I love it ❤️

[@Limerick502]

It's called egg custard most places!

[@FrenchCookingAcademy]

love the thing too it’s addictive 😛😛

[@craigozancin]

I make custards ever week or two. I use heavy cream in my recipe and substitute the sugar with monk fruit as a sugar replacement. I bake in ramekins. This help define good proportions. The last time, I started with a vanilla custard and added pumpkin spice. I placed 2 - 3 blackberries in each ramekin and then pored the custard over them before backing. They turned out amazing with unbelievable flavor.

[@shabnamjaffri5345]

I do the same 😊

[@alicantuncer4800]

The accent makes it even better.

[@AbiNomac]

Who doesn’t love custard? This looks delicious. Thank you

[@FrenchCookingAcademy]

simple pleasures 😛😛

[@tonysteph]

I have this is in the oven right now (9.37pm 6 April 23) I can't wait to try it 🤗

[@FrenchCookingAcademy]

let me know what you think 😄😄

[@tonysteph]

@@FrenchCookingAcademy I ate my serve last night, warm from the oven. It was so smooth and creamy, not too sweet and the vanilla added a perfectly delicate flavour. The only qualm I had was that I had to let my husband eat his serve this morning 😂 I think it would've been delightful cold for breakfast. My children also enjoyed it. I'll be making it again soon. Thankfully, we have chickens on our farm! Steph, Australia.

[@sylviagibson4639]

Made this with the extra yolks. Silky smooth and not too sweet! It’s a keeper. Thank you.

[@frinoffrobis]

this is what I need, more yolks for more body

[@nedcramdon1306]

@@frinoffrobis you'll put them on your body?

[@pontevedra660]

Thank you for the flan Stefan, you are truly a gift.

[@FrenchCookingAcademy]

ah thanks a lot 🙂🙂👍

[@MadhuraTaskar]

Wow! Sometimes simple, home-cooked dishes with just a handful of ingredients can be the most magical and give immense comfort. Thanks for the recipe! :)

[@Adnancorner]

I love listening english from you. Very nice, and calm voice. Lovely.

[@brujeriadiosa]

we grew up eating this in New Orleans in little bowls but then we had a recipe to make the pie adding flour to the custard and it makes it's own crust.

[@sublimnalphish7232]

I concur with you on the "stop yourself" concept! lol...I love custard and custard filled just about at!!! ❤

[@FrenchCookingAcademy]

🙂👍👍

[@nanasato6187]

I always use many small bowls to cook, but use one bowl sounds even better! Thanks!

[@sharmilaghosh2455]

I am allergic to milk, so I followed ur recipe & made it with homemade soy milk, it came out fabulous, thanks for sharing:)

[@dlevi67]

Try almond or oats milk next time, with or without vanilla. I really like the flavour!

[@ediewall6360]

Soy is an endocrine disruptor . Hormonal imbalance!!! Do not use soy , or tofu

[@janetclaireSays]

I could easily eat that whole thing! It's the texture that pulls me in!

[@mr.f613]

My mom would make this for us as an inexpensive dessert in the Canadian suburbs in the 1980s. I’ll make it for my kids tomorrow.

[@vyvienvp3413]

Impressive, delicious and quick. My kind of dish.

[@danielcarey8407]

All that you need is just a few ingredients. That's great!

[@jbkhan1135]

I love this as well, will definitely make this, thank you!

[@rosemariekury9186]

My mom would make this in custard cups and sprinkle nutmeg over it. I get that the vanilla bean makes it good but so expensive now. Think I’ll just use a good grade of vanilla extract.

[@REALcatmom]

I love the smell of the nutmeg baking!!

[@what.happend.to.my.handle]

I will try with nutmeg. How much nutmeg do you suggest using?

[@anastasia10017]

I'm glad to see I am not the only one who can't stop eating that custard. I could easily eat that whole dish by myself. I like to make it with lemon or go whole hog and make a creme caramel. Either way, I cant stop eating it.

[@ediewall6360]

Do not stop eating until bowl is empty. Then my dogs can come lick it

[@louisef.decoteau3510]

How do you make it with lemon?

[@seamus6994]

I really like this guy. Straight to the point, no fooling around. He definitely deserves a Million Subs!

[@sionanenrois1433]

You just made me so happy with this recipe. Thank you so much.

[@FrenchCookingAcademy]

my pleasure 🙂🙂

[@ritarodrigues9946]

Ty chef for your teaching and sharing your talents- Blessings from Houston

[@lopamudraray4571]

We make this at our home. My mom taught me. It's delicious n easy

[@VersinKettorix]

I had no idea this was so simple. I love custard, so I will definitely be trying this.

[@kuma9069]

Merci Chef Stéphane! Délicieusement tradiionnel.

[@blancabulgrin5560]

I can't wait to try it ,i grew up eating flan as we Hispanics call it! We use the melted caramel.But i like your 's better because of my diabetes,n you don't need the melted sugar! My mother also made it with three kinds of milk.But i can't wait!!! Yes it's my favorite . Also i wanted to ask u if you tasted the way Portuguses in Portugal make it with it's really my favorite!!! They use croissant technique shaped like a cup cake try it,will become your favorite too! In china town of los Angeles they sell it n named it portuguese custard! In chicago also a good bakery sells it too . Many Chinese bakeries sell it but not all are good.

[@lilyflower4962]

I am the same! When this is in my fridge I cannot stay away from it. I swear it calls to me......."here I am, here I am...."😈😈😈

[@PEGASUSleadmare]

Yes it does…like cheesecake

[@danielcarey8407]

Look so delicious Stephen!

[@laviva123]

I love custards. This looks like crème brûlée. Your English is superb. Just found your channel and I love it 💕

[@christophelombardi7810]

I'll have to give it a try. I'm a French expat living in Ireland for many years and one of the things I bake on a regular basis is a parisian flan. I absolutely love the stuff. I remember my mother making us the odd crème aux oeufs when I grew up in Paris. Lovely too. I haven't had one in ages, so I'll definitely make one... soon... very soon... Merci, salut et à bientôt.

[@fairybuddy-angel2035]

My favourite dessert. This site is my favourite food site. France is my favourite country.

[@farzanhoma6028]

The way you explain and cook is my favourite, merci 🌹

[@fatemafaith5450]

Quick update ! Gave it another go and it turned out really well! Thanks a lot ❤

[@lifeisbeautiful_nz]

Love custard pudding with caramel.. Thank you

[@mntervuren3753]

I simplify it even more and use vanilla extract instead of vanilla bean.

[@elsareka8478]

You are amazing Stephane! You make everything so easy to do!

[@FrenchCookingAcademy]

thanks

[@madeleinesuzette]

Baked egg custard ..Yum 😃

[@FrenchCookingAcademy]

ah is that what it’s called i am never sure how to say it in english 😄😄

[@Mirror1973]

In Spain we call it Natilla❤

[@naelyneurkopfen9741]

Nutmeg makes this stuff divine.

[@markbeck8384]

You are a fun personality to watch. i will definitely make this. I've bought the stuff in the box before, but this is so simple, it seems foolish not to do the real thing.

[@jah2ras4i]

Love custard, thanks for this. Your videos are simple and well explained👍👍👍👍

[@jerrycallender-qm7zr]

Greetings from Tucson, Arizona USofA. Just discovered your channel and subscribed. I LUV custard and this looks SO easy - I gotta try this.

[@RedChord7]

Came looking for the recipe because I bought some to try but it’s too expensive for a tiny portion so now I’ll be making it 😋

[@edithharmer1326]

Delicious! Great Tutorial! Thank you for sharing!! Greetings fron Kuala Lumpur, Malaysia 🌹🌹🌹 Edith, a happy Subcriber

[@PEGASUSleadmare]

OK made it tonight, used 6 ramekins, but it took 35 minutes at 325. Super yummy. Will brown before serving. Where did I put my blowtorch? 😂

[@pinterestexpress8870]

That’s a quality looking pan-does anyone know what brand he uses?

[@stevecager2240]

I finally purchased a Cast Iron Pot with a beautiful Navarin cooking, I accidentally dropped some Smoked Paprika, Rosemary and Tarragon taste out of this world

[@FrenchCookingAcademy]

😄😀

[@noorskitchenconnection]

Really delicious recipe 👍👍

[@barbaragreigceaser]

Thank You very much!!! ❤

[@bobbieblue1885]

C'est delicieux 😊

[@FrenchCookingAcademy]

🙂👍

[@rxqg]

Merci

[@medicalopsgirl]

Beautiful!

[@JD-cf4or]

The zoom at 06:40 was brilliant 😂

[@FrenchCookingAcademy]

😄😄

[@francinemartinez2842]

As a child, I didn’t like to chew and anything spicy or sweet was out of the question. Being born into to a Honduran family you can see why I was an anomaly. My grandmother solved the problem by making custard with a little sugar. I didn’t like flan because it was too sweet. I still enjoy vanilla custard today at 71 years. It’s like eating potato chips. I can’t stop until it’s all done. Thanks for sharing🥰

[@francinemartinez2842]

❤ from Roatan, Honduras

[@judybutler5129]

My all time favorite is Creme Caramel.

[@raisa_cherry35]

Yum 💜👍

[@chuzzthefuzz1908]

Greetings from a fellow custard addict!

[@elsareka8478]

Hi Stephane, I love everything that you make with your recipes! Itried this recipe for the first time yesterday, cause it lookes so easy to make. I used cold milk with vanilla extract- so didn't need to warm up the milk. I had some issues with the 'bain marie' and ended up cooking it straight in the oven... I don't know if I overcooked it, but it tastes more like eggs, sweet eggs... Is it supposed to taste like that? Please help me, cause I love a good pudding!

[@Sisterfifi]

You can ditch the Bain Marie if you drop the oven temp to 100-110 degrees, you will have to increase the cooking time.

[@Neenerella333]

Hmm. I may try one of each way.

[@ediewall6360]

Celsius???

[@debbiegirard6702]

How do you convert the ingredient amounts if you want to make this for two people? And use individual ramekins too. Yummy!

[@Fuzzi974]

Ah I gotta try with both Vanilla beans and Tonka Beans. And then together...

[@bohemiansusan2897]

One of my favorites. Just need to figure out using Stevia rather than sugar.

[@Survivin2Thrivin]

Hmmm, let us know how the Stevia goes, I'm curious enough about how it'll turn out with Allulose that I may actually do an experiment

[@bohemiansusan2897]

@@Survivin2Thrivin will try to remember. I'm limited to sugar substitutes because of diabetes.

[@toscadonna]

I use stevia in custard all the time. It works quite well. Just taste it before you cook it so you know you have it sweet enough for you.

[@stixgrim8064]

I bet you 3 copper pans Stephane somewhat wanted the video to end so he could finnish the dish in peace :D

[@FrenchCookingAcademy]

that is pretty much what happen then i made another one just for the picture 😛😛

[@tennesseejacks]

My favorite.

[@rajr1032]

Thanks for the simple classic recipe for Egg Custard pudding, at one time a favorite dinner dessert in any Indian Army officer's mess, till it was replaced by the soul-less imitation one using cornflour powder!

[@complimentary_voucher]

Oooooh f yeah I could eat that whole thing too 😂 Just make the caramel sauce afterwards and dump it on top.

[@FrenchCookingAcademy]

that’s another idea i can eat this the whole day

[@evelynkessinger4714]

Mmmmm! You had me at custard. 🤤☺️

[@kimberlywoodbury1739]

Could I use vanilla sugar instead of a vanilla bean? Or would there not be enough vanilla flavor?

[@suzannederringer1607]

If you need more vanilla flavor, you could add some good quality vanilla extract.

[@dianareddell1496]

I need this😮

[@thomaslowdon5510]

I do all that in microwave exactly same 14 mins

[@ediewall6360]

Microwave is VERY bad. Harms the nutrients. Research

[@Zibutegerard]

What if I use heavy cream instead of milk? Would that be alight?

[@reydionson9498]

Bravo🎉🎉🎉

[@FrenchCookingAcademy]

🙂👍

[@CzechShooter]

So what's the difference between this and creme brulle? Obviously the crust is missing but how does it differ from creme brulle by using milk instead of cream? Does it mean that it's more like pudding then creme?

[@ediewall6360]

Spoom size does not matter. I would eat it all!

[@silvan3197]

❤️Merci

[@steampunkvampyre]

when you heated the mix in the saucepan, could you use that as pouring custard?

[@what.happend.to.my.handle]

I am gonna try this recipe for sure. Some ppl also use heavy cream for this custard. Does anyone know what difference it makes to the texture or taste. Pleaaaseeee! Thanks

[@suzannezoubeck5216]

Oh la la! Can I have some now? ❤☮🌎

[@ashnur]

One pot he says. then goes ahead and uses four. Only french people :D

[@DanielWSonntag]

😂

[@zincminus3793]

Yum

[@tompoynton]

4K at last! 🙌

[@FrenchCookingAcademy]

yes moved into the modern era finnaly 😄😄

[@merrymuriel]

It is also called Oeufs au lait in France 😉 thanks !

[@SP-1414]

This looks great.

[@clivejonathan614]

Can you use cream for this recipe?😊

[@FrenchCookingAcademy]

yes just add it in the milk but be careful it can become heavy on the stomach very quick

[@JenMaxon]

Yeah ... custard. mmmm

[@Dr.Nagyonfaj]

Absolutely wonderful dessert. However, with the price of eggs nowadays and the vanilla pod - it's quite an expensive one.😕

[@fayeliu2601]

What would be the baking time, If I make it in the individual ceramic baking cups (4)? 🙏🏻😊

[@traviswilliams3034]

Depends on size of the cups. But for single serve, I'd start checking after about 8 minutes and expect them to be done in 12-15

[@FrenchCookingAcademy]

yes i concur 🙂🙂

[@fayeliu2601]

@@traviswilliams3034 Thank you!🙏🏻

[@fayeliu2601]

@@FrenchCookingAcademy Making it for my 97year old mom!🙏🏻❤️

[@ladybugluna]

Thank you for the recipe, I love easy ones 😀 Can I use vanilla powder instead of the stick?

[@cmbrky2301]

Madam metro marketlerde vanilya özütü bulunuyor çubuk vanilya gibi olmasa da en azından yakın bir tat elde edebiliyorsunuz toz vanilin biraz zayıf kaçabiliyor

[@FrenchCookingAcademy]

yes you can or just vanilla essence

[@louisef.decoteau3510]

My aunt used to make a wonderful custard pie. She has passed away and I have tried to make it but every time I make custard it separates and gets watery. I wonder if this recipe would work in a blind baked crust. Any ideas?

[@emiliamartucci8291]

Chef, I know that in England and Italy the milk has a higher fat content. Is that true of France also? So my question is should we use American heavy cream when we make this dessert in order to get the same mouth feel that one would get in France? When my uncle from Italy visits me, I have to buy him half and half or cream because our regular milk is like water to him and he finds it intolerable. Would English double cream be even better? Merci beaucoup pour votre assistance.

[@kao228]

This differs from the custard #1 you made in your “3 types of custard to master” video. I tried that one and it came out very “eggy” tasting. Will using more yolks and less whites change the taste? Also, I used whole milk (full fat)but should I use heavy cream instead?

[@sanjasfantasykitchen6738]

Big 💗 from sanja's fantasy kitchen

[@alfredoleiser]

THIS IS ALSO CALLED FLAN OR CREAM CARAMEL

[@joekunedo]

I like tuwtrles

[@pandoraeeris7860]

The proof is in!

[@LaraineAnne]

The only difference between this and my own recipe is in the eggs. I use 4 whole eggs to 2 cups of milk and I also cook at 150 deg C. I hope my memory is right that egg custard should be 175 deg F in the centre and 195 at the sides. It must have absolutely no holes in it. These ruin the texture and indicate over baking. Oh, another thing: I couldn’t go without the freshly ground nutmeg on top. I use over half a nutmeg because I like it so much.

[@jamesa7506]

Very nice my friend! A bit off topic, if you please, can you translate this into English for me? I would greatly appreciate your help. "Il y en a toujours l'un qui baise, et l'un qui tourne la joue." It is a French frase or proverb and I would like to know what it is in English. Google is no help in this.

[@traviswilliams3034]

It's not an expression I'm familiar with. But it translates roughly as "there's always one who screws, and one who forgives". screws is better translated as a word that violates youtube posting guidelines... but rhymes with firetrucks.

[@jamesa7506]

@@traviswilliams3034 thanks, I was told that some of the words are now used as "slang" and so a modern translation would be as you have said, and that a proper translation would be more to the effect of "There are some who kiss and there are some who offer the cheek." Although wildly different, the meaning is somewhat the same. I appreciate your help sir thank you.

[@Stella_V777]

@craigozancin7170 Hello there.😊 I tried making this recipe last night and I’m not sure what I did wrong but it just didn’t taste that great. And vanilla flavor is my favorite. Your recipe sounds delicious. Would you mind sharing your ingredient amounts? I’d love to try it this way. Thanks in advance.