Crying actual tears of joy over this Julia Child dessert

This is Julia Child's Cinnamon Toast Flan recipe from The Way to Cook cookbook.

🚩Support the Channel on Patreon!

🚩I'm on Instagram

🚩 Merchandise

🚩What I Use (Amazon Store)

Mastering the Art of French Cooking Vol 1 & 2:

The Way to Cook cookbook:

#juliachild #jamieandjulia #antichef

Recipe:
4 tb softened butter
6 or 7 slices of white sandwich bread
1/4 cup sugar mixed with 2 tsp cinnamon

the custard:
5 large eggs
5 egg yolks
3/4 cup sugar
3 3/4 cups hot milk
1 1/2 tb vanilla extract

strawberry sauce:
1 quart strawberries
3 to 4 tb lemon juice
1 cup of sugar

[winifredzachery]

Hot tip (literally): you keep scrambling your creme anglaise so often because you are using the wrong cookware. Your pot has very thick walls and retains a lot of heat (which is great for some things like stewing or braising but not for cooking delicate things) . Try a saucepan with thinner walls. You'll be able to control the heat much better and stop the cooking process before you scramble the eggs.

[neverlonging]

Amazing that the upstairs neighbor cleans his apartment and still has the time to give you cooking utensils, awesome !!

[christopherladmirault]

Also, a tip on the heating up of custard, my mom would keep her hand on the side of the pot and if it got too hot for her hand, it was too hot for the eggs

[allenmercant]

I remember one of her TV shows where her guest chef baked a chocolate cake so good it made Julia cry.

[KassFireborn]

From the department of technical compliments on the video, not the food: you've got a fantastic balance of giving us enough glimpses of the behind the scenes stuff of camera positioning and retakes and the like to be very satisfying, while keeping up that overall absurdly high production quality feel. That fourth wall break balance can be pretty tricky, and you've just nailed it.

[kevynreder]

So colorful! I have a picky eater for a kiddo, but they love watching your videos and helping me cook while making "bowl me!" jokes!! They still don't eat much of what's made, but getting into the kitchen with em is so fun. Thanks Jamie!!

[Tbehartoo]

I really appreciate that you show things going wrong, not as planned, as it's closer to my own cooking experience unlike shows with professional chefs that never seem to have a problem with anything. Thank you!

[michaeltres]

I always, ALWAYS use a thermometer for crème anglaise. A safe temperature would be 180°F, but I usually go to almost 185°F. A critically important step is to pour the hot custard out of the hot pan into a cool bowl as soon as it's cooked. Don't leave the custard in the hot pan for a single second longer!!

[ScottLuvsRenFaires]

I would never have thought to combine cinnamon toast, custard, and strawberry in a million years. Now I GOTTA try this! Thanks, Jamie and Julia!

[cinemaocd]

When I was a kid, my parents didn't really allow sweets. I used to make cinnamon toast all the time. The challenge for me making this would be not just eating all the cinnamon toast when it came out of the oven...

[InsomniacTroop]

Every time I see a scrambling, so long as it tastes like custard, I put it through the blender and then a sieve. It works.

[Heaven_v]

My aunt who passed away 10 years ago used to make something like this on Christmas morning! I Didnt realize until you were done but Ive wondered ever since she passed what the recipe could be and Im like 99% sure it was this. This is the first time Ive ever felt compelled to try one of these recipes, thanks!!

[carlabaker]

When you dribbled the strawberry sauce over top the flan, my jaw dropped slightly. It is a beautiful thing. Bravo, Jamie!

[Phylthya]

You really have improved so much! It's amazing to see how much you've come along on your journey.
You've become very precise in sticking to the recipe, yet you've also developed a sense for when and how to improvise or go with your judgement when the circumstances require it. There's so much confidence and intuition there now, which shows just how much you've honed your cooking skills.
Good job!

[HenryLoenwind]

The underside of the bread should be untoasted so the custard can soak into it. When it's toasted, the crust forms a barrier, and you get dry insides.

[FabbrizioPlays]

That rescue on the overcooked custard was really impressive.

[danielsantiagourtado]

It's always so heartwarming to see your childlike reactions to these recipes! Keep up the amazing work Jamie!

[higgaroc]

dude man, I found this channel very randomly, and I have to say I'm so glad I did. You never fail to bring laughs, inspire me to eat something good, and to keep it real about trying, f*cking up, and celebrating the victories along the way.

[treasuremuch]

Wow, you saved the creme anglaise like an expert! You've come a long way in just a couple few years. Way to go Jamie👏

[wildador]

I’m new to the channel and had myself quite the binge. I love your chaotic cooking energy! Todays dessert looked stellar