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

Love custard pudding with caramel..
Thank you

Mmmmm! You had me at custard. 🤤☺️

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?

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

Please, the Children, women and the elderly of Gaza need our help and support, they are being butchered by the day, raise awareness and do whatever you can to support them.

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

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!

The accent makes it even better.

Could the custard be divided into ramakins before cooking?

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

@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.

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

I sure wish vanilla beans weren't so expensive 😢.

Les oeufs au lait..

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

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.

This looks great.

Yum 💜👍

I just made it, waiting 30 minute for it to be done I will go wash the dishes meanwhile, oh yea I made half of everything though

this looks yummy, but 6 yolks in a plate really scare me out.

I like this chef LOL
handsome my type anyway 😂 😂 😂 😂 😂

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

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

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

What's the difference between this and creme brule?

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.

Do I dare click on this? I’m on a diet…this could be deadly! I love love love custard!

Greetings from a fellow custard addict!

I don't really like caramel sauce. Too watery.

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

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

Yeah ... custard. mmmm

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.

Since you have included eggs, that is really a boiled omelette.

My all time favorite is Creme Caramel.

In the title it reads: 30 minutes. In the video he saysthat just the cooking time alone is 30-40 minutes.

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

Nutmeg makes this stuff divine.

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.

As an American cook you waste expensive bean guts by straining, eye appeal be damned. Flavor is increased and better served with semi sweetened cour cherries.

I want to marry you

This guy is sexy!💖

I do all that in microwave exactly same 14 mins

Overcooked omelette...

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

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.

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

Beautiful!

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

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.