Creme Caramel My Favorite Dessert | Chef Jean-Pierre

Hello There Friends, Crème Caramel is such an amazing dessert when made to perfection! Come and learn how to make my favourite dessert that is just impossible to resist. The creaminess and rich caramel make this dessert Heavenly!

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[Regina-T]

Made this Friday for dinner with friends. I used 48 ounces of liquid in total....24 milk, 24 cream as there were 5 people and my ramekins are 8 ounces each. Made one extra. I could have done with 40 ounces, 48 was too much....and I filled each ramekin to the brim. ( I kept saying just like Chef, a liitle more, lol) You have to watch the caramel like a hawk after the first 4-5 minutes. I got mine like Chef's, the right shade of dark....beautiful! Put in freezer. Kept on the counter 3 hours and in fridge 7 hours. It was so very delicious, the only slight problem was a slight cracking/splitting on the top when unmolding. I should have made it the night before. It was so very delicious though. Had the extra absolutely 20 plus hours in fridge is best. Also, do strain the whites of the egg would not be good in the finished product. Thank you Chef for this wonderful recipe. I grew up eating quite a bit of flan, this is better.

[Mark]

Chef Jean-Pierre shares with the world for free what cost me US$20, 000 to learn in culinary school. Let us be grateful for his generosity. Thank you, Chef!

[YatiAcharya]

Things that happen when I'm watching Chef cook

> pause sometimes to memorise the steps
> nod in agreement when he says something from previous videos
> watch intently as he prepares the dish
> smile and laugh audibly when he finally tries the dish

I freaking love this man 😂❤️

[melaniesmith]

The way he wiggles his fingers in delight....Chef is a treasure. He is a kind uncle teaching us fabulous recipes.

[LuisHernandez-lryf]

My father is a retired Spanish chef & he absolutely loves your channel, loves your ways of explaining your way into a recipe. He has one of the best vanilla caramel custard ever & he said your technique is simple but very effective. He said BRAVO Mr.Jean Pierre 👏👏👏

[cristianabarsan]

Not eating the creme caramel immediately was the nightmare of my childhood, my grandmother used to make it in the evening and would not let me eat before morning! Also my granny told me to use whole milk (just the way it comes from the cow, not the bought one) and also fresh eggs from our hens to make a good creme caramel. And thanks Lord you teach people to add salt, it's so important! Thank you!

[gracegirl]

"the eggs don't even pay attention to being cooked!" LOL ! Love this Chef, looks amazing! Thank you for all the joy you bring into other's lives. Just what we need! God bless!

[ChrisWard]

One of the BEST if not THE BEST Chef's on youtube. But let us not forget those behind the scenes as well Jack, and whoever else is helping put these videos together. Love them all!

[jacobcohen]

Making a great creme caramel is the benchmark for any aspiring pastry chef. Very difficult to get perfect. That's why it appears in many cookery final exams at colleges.
Great Job JP.

[ShonaOwens-xwlh]

The most personable, funny and entertaining chef on the planet. Wish you would visit UK and make a cookery program. Chef is such an inspirational teacher.

[colettesbrenaman]

This desert looks amazing! But what I most appreciate about you, in all your videos is the fact that you are so willing to be vulnerable, to be real. I like that you tell us that you've made many mistakes in your career and you're willing to help us avoid making the same mistakes.

[barryphillips]

There is a simple reason Chef JP has over 1 million subscribers: Aside from being entertaining and encouraging, telling us "anyone can make this crème caramel, " have you ever seen anyone so excited about what he is cooking - "Look at this! Look, Look, Look, no air bubbles. See how beautiful this is?" Chef JP, YOU are AMAZING!

[lisemartino]

Chef Jean-Pierre, j'ai travaillé dans plusieurs restaurants Michelin, mais je ne peux pas expliquer les choses comme vous le faites, alors je leur conseille vos vidéos (qui sont d'ailleurs exceptionnelles). Votre façon de décrire et d'expliquer tout étape par étape semble si facile.
Mes amis et ma famille ont souvent besoin de conseils de base, et je les envoie régulièrement vers vos vidéos.
S'il vous plaît Chef, faites une chaîne en français et/ou destinée à un public européen. J'espère vraiment que vous verrez cela.

[TravisTennies]

I would like to nominate you, the smartest chef since Escoffier.

[cameronturner]

My all-time favorite.
There's a Mexican restaurant that I frequent that makes it just like this and I've never found anybody else to make it this good. It's got to be ultra creamy and smooth and have the liquid too. I'm so thankful for this tutorial. Thank you!!

[Daniel-xukd]

This is like a free Culinary School on Youtube. Unlike many popular "Chefs" who have quick editing, fast paced, run throughs of a dish.. You dont actually learn all the steps and details that make something amazing... Thank you!

[Richard-cbnz]

I have been cooking for myself, family and friends for over 40 years and Chef Jean-Pierre has made me fall in love with preparing food all over again! Thank you Chef! I once again look at cooking as a gift of love from me to those that partake, it is like art or music but it is more fleeting. Thank you sir for helping me to do this!

[gravetotkd]

I am indubitably making this. Another gem. Let's get chef Jean-Pierre to 10M subscribers this year. Everyone should know about him.

[cookinsteve]

Chef Jean Pierre! I have mastered your recipe and serve it all the time for my family and friends to accompany traditional homemade Mexican dishes. At 26 years old you have truly inspired me throughout your videos to delve deeper into my creative avenues with food. Thank you, Chef!

[sza]

I made this for my little boy yesterday but I used evaporated milk and condensed milk. He was so unpaitent but he had it for breakfast. I love how funny and happy this guy is. He always makes me smile ❤