Vanilla Bean Custard | Jamie Oliver - AD

I would be nice if you Posted the Recipe.

Go for the heavy cream. Cornstarch is worse for you.

My vanilla pods smell of horse manure

Jamie can I use Greek yoghurt instead of cream?

Is this consultancy ok for trifle? 🎉

This looks so delicious 💕🤤and not that hard to make!

Hallo Dear Jamie Oliver ! I love all your Recipes, you are so down to Earth . I love you . God bless you and your Family. 😘😊❤👏🏻👌🏻🍀❤️and I got many Books from your cooking . Thank you .

What is single-cream in the United States? And double-cream?
Thank you

World best chef ❤love from Pakistan

❤can I make it without cream !?

Aa

Love every thing you cook..should be your assistant..

Omg he used a metal whisk in a Teflon pan 🤦🏻‍♀️

Indian's making everything veg 😅😅 cake veg there is no such thing in the whole world 🌎🌍 eggless cake it's only India that make egg less cake buts it's not cake it's just bread cream cake means itself mixer of cake milk flour sugar done bruuuuu 🤣 eggless is just a scam

What will happen if I use corn flour and whipping cream to make this recipe??

wath if do to this citrone and spice as mayonaise ?...



smoked anchovis ,capri ,salt mustard ...
can warm with butter or cold
or vine chaudeau likewise so spiced
if will then use galantine to vanille sauce how be like than mayonaisse to french salade or everywhere where use ,vanille with caviar and almond or maroni with garlic and lavendel....
this is free

Lovely

Yes, with bread pudding. Thank you for this video!

The most perfect combination!

I want someone to look at me like Jamie Oliver looks at vanilla bean.

Why do you use corn flour instead of cornstarch?

Always used the powder for custard… but No More! You truly make it easy for us to become above average cooks. Love all your ideas and ease of teaching. Thank you 😊

NOTE: from one fool to another do not use hot water to dissolve ur cornflour 😭 use cold or room temperature

Vanilla bean

Pro tips: you can simply cream the yolks with sugar/starch and add your cold milk/cream right into them. Then bring everything up to precisely 170-180F (77C-82C)--this is the temperature at which diluted egg proteins will thicken. Guess-work isn't required, you just need a quick-read thermometer.

Thanks

This chef makes me sick to my stomach 🤣🤣🤣🥰

camera angles gave me cancer

So in the US can we just use heavy cream or heavy whipping cream? I havent seen a single cream here or double cream

Could you make this using duck egg yolks as well? :)

I stopped at 8 eggs... but I should have stopped earlier at the cream. There are equally effective ways of making Custard other than this seriously irresponsible method (health-wise).

No olive oil?

What is double cream? Is it the same as heavy cream?

it's not supposed to be that running, @chilijamjami how can you mess up your own peoples technique.

Is it better to go single cream+ corn starch? Or double cream? Or both?!

His making everyone pantry look like trash or old all the ingredient he use for this video is hard to get access to being out of a chicken as# ready to crack to that old fashion milk bottle and wondering how much that pan cost? R.I.P to most people bank account 😅🤣😂😭

Amazing 😍 family favourite ♥️

It looks it broke!

Better to disperse the corn starch into the sugar & beat into the yolks first, then add the cream mixture to this while mixing. It creates a better emulsion and consistency.

emm so yummy 😋

Thank you for sharing. I like how simple most of your recipes are

❤️

How much vanilla essence would one use as a substitute for vanilla bean?

It's absolutely marvelous! But the vanilla beans cost 40 dollars in my country. Too bad

Nice to see Jamie not crying

Thank you Jamie, love what you do. Thank you for teaching me all the tricks& methods in the kitchen.
Wishing you & your family a splendid Christmas and a spectacular new year. 🇦🇺🎅🏻🎁🎊

Alway the best easiest recipes with Jamie Oliver is a very good recipes.

this was so cool slipnot!!!