Creme Caramel - Creamy Baked Caramel Custard Dessert Recipe

[cindyya]

Does anyone notice he is such a great poet ?
"There is still a little jiggle
but that liquified wiggle in the middle
is no longer visible"
OMG it rhymed so well

[michaelcasdia]

Made these for my ex girlfriend for valentines day. She disclosed to me, after eating these, that she had been having an affair for the last few weeks! And that she loved him, after 13 years with me! I was like, "what the hell is in these things?" Fast forward 2 years and I made these for a hotty I had been dating for only a few weeks. That night she told me she loved me, and so far all is well. So there you go folks. This creation from Chef is intensely passionate! Eater beware! It can be either love or heartbreak. This recipe is emotionally poetic, like John's sugar sculpture...

[victoriachism]

Crowd pleaser? You made four, all of which I want. The crowd can make their own!

[jessijess]

I love your narratives, your voice and your humor. Glad I found your channel!

[JesusisKing]

I just am at a loss for words, Chef John. Because of your videos and blog, I not only watch these wonders but actually make them-much to the delight of my family! I can't thank you enough for such great lessons and inspiration.

[vladshumov]

I didn't know where to put the Cayenne and FRESHLY ground black pepper. 

[Painfulpierre]

This guy is amazing and needs more followers, I love how he keeps the camera on the food and not on himself. He actually wants to teach you how to make the food and not steal the spotlight.

[Jooyoon]

this guy's vocab is amazing, love just listening to him talk.

[Radjehuty]

Hey guys I didn't have crème fraiche like many of you most likely, so instead I decided to basically do a cheesecake mix except without sour cream and more egg by proportion. Basically wisked cream cheese and sugar until I thought it tasted amazing, grand marnier + vanilla extract, egg and egg yolk, a little splash of whole milk, pinch of salt, and mixed well. Did the instructions same way as he did and it came out AMAZING. Like a flan-cheesecake hybrid.

[PlatypusYSL]

I was just making some simple chicken drums and thighs after work today, and i found your videos.  I subscribed, thank you very much for all of these neat and very clarified ideas.  Even for a college student I think a lot of these high class beautiful meals will wow a ton of people.  Classy eating on a budget for the girlfriend! 

[erikajeansalazar]

We have a Filipino version of this and we steam it instead of baking. Still looks as creamy and silky though. Yum!

[kalotok]

I love making this dessert! I make it in so many different ways - lemon, mint, orange, pumpkin.... the recipe gives so much opportunities if you master it!

[girleees]

how refreshing. the humour does not detract from the no nonsense instruction. I hate when methods get tangled up in peoples personalities. it can then take 2 minutes to give a 10 second instruction. keep up the good work.

[deeoneal]

Just made this for our 1 st annual ramekin dinner . My friends and I made all our dishes in ramekins 2 appetizers 1 entree and 2 desserts :). I made this dessert and won the unofficial contest for best dish! It turned out perfect and the sugar decor was a huge hit . I used heavy cream and it was fine .  I will make this again and again. Very light also

[indigotwinkle]

love your sense of humor, makes it so much fun and learn at the same time ;)

[nopillzero]

I appreciate the fact that he always posts food that is easy to make. You make me look like a master chef, thanks

[helenrennie]

Made it this weekend.  Outstanding.  I am not a big custard person, but now I am a convert.  Thanks Chef John!

[Lazarus]

When he said dont touch yah trust him. 3 finger burn 2 hours after it was wonderful easy and very nice explanation to understand specially for the people who s English is second language . Thnx chef

[mydoctor]

That spoon going into the caramel is borderline inappropriate

[yin]

Just made this today, and this is probably the best creme caramel I have ever had. The custard was creamy and delicious, and the caramel provided an interesting bitterness in contrast to the sweetness. I was a bit skeptical regarding the creme fraiche, and I only had sour cream on hand so I used it anyway. Also, instead of baking the creme caramel in the oven, i steamed them in a frying pan (similar to how Cookingwithdog did it). Received a lot of compliments from my family! Thank you chef John for sharing such an incredible recipe!