My favorite recurring gag on this channel is the “touch of sugar” that appears in so many recipes 0:37 😂 love you Chef John

exactly; and half a bucket goes in;

I keep waiting for it and the joke still kills every time, the comedic timing and the words not matching the amount XD

Chef Jean-Pierre had a similar gag in his videos. "Measure carefully," he says, while pouring a quart of liquor into the pot.

@Jo-Anne That's true!

The camera always adds 10 pounds. 😂

Chef John's humor never disappoints

You are the Colonel Mustard of your Vanilla Custard.

and you can enjoy this in the conservatory with a billiard stick

Ohhhh. So this is what my mother made that she called egg custard. I recognize it because of the grated nutmeg on top and I truly loved it and I’m so glad I now can make it myself. Thanks so much.❤❤❤

Oh. Egg custard. I was looking at it like I thought I knew my bakes but I've never heard of vanilla custard. My old fashioned similar recipe - that we've always done in my family - is crème caramel: same recipe with caramel at the bottom.

Thank you for a simple, comforting dessert Chef John. This brings back childhood memories of times when I was recovering from a little illness and Mom would make baked egg custard. Just slightly sweet, not too rich, served warm and fragrant with that touch of nutmeg on top. One of those special 'mom' touches that made you feel loved.

I've gradually reduced baking temp on custards lower and lower specifically for that luscious texture. Classic dessert and great every time, very easy to adjust macros too

Looks delicious. I think I'll make me some o-o-old-fashioned vanilla custard... with milk and brown sugar.

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This is an Event; I do love when Chef J. pulls something so common and, in a way, forgotten in relevancy; and makes it so much morw interesting and appealing. Chef J. is a real advocate for creativity and inspiration. Bringing back what is really important about cooking.

Thank you for all your recipes through all these years. I've been following you forever and our family favourites are the homemade icecream and broccoli gratin ☺️ I'll try this one for sure!

Also if you like and have lemons to hand, his state fair lemonade is the only one worth making. It’s life changing!

I love baked custard. It was one of the first desserts I learned how to make. Grandma taught me and now I've passed it on to my granddaughter! 😁

@Mr. Bits why’d I can come over for dinner and I can take a nap if I can get a chance and I’ll let you know when I get home from the house I have a few things I need for the next week Monday and Sunday for a few hours

Rip

That's so sweet! How do you do yours?

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Great recipe as always. I make mine the same way as my Grandmother and my Mother, with a little dark rum and a touch of cinnamon for added flavour

@Gabriele Murry 😁

I was thinking: where’s the booze!? It should have something 😂

I just finished watching The Menu... is it just me or is Chef John like the Anti-Slowick? I always getting a warm fuzzy feeling when I watch these videos - like even though I can't eat what's onscreen it always feels like he's still making everything with love and humor.

I made Flan for my Spanish teacher once and she said it was better than her mother's Flan from when she was a child. College too. Pretty much the same recipe from a base concept. Totally different from a chef fingers perspective. I appreciate the delicate nature of this.

I don't know what it is about this channel that I always feel comforted when a new video is up. Love it.

I made this recipe for the family — it was everything you said it would be. A comfort food for sure.

If I chilled mine overnight, I would be eating them for breakfast!

😂

Chef John is such a gem

I've been thinking about custard a lot lately. You must have read my mind. Looks good.

As a mother that hasn’t worked in a professional kitchen for about ten years, my fingers are still very much numb to pain. My children are astonished on how I can cook on the stove with no spatula. I tell them never to copy me so use one. Lol

Looks so delicious 😋 Thank you chef!

It looks gorgeous Chef! Love your videos ❤

I don't know why I thought this would be complicated 🤔.... It's really very easy!😀 I'm sure it will take a little practice for me, but this is a perfect example of 'simple elegance'✨👏 "And as always"..... Thank you, Chef John!👨‍🍳😄💕

We Can Tell Chef Liked His Desert, He Aparrentky Licked the Bowl Clean 😊

My husband's favourite dessert is plain custard. I would very much like to try this baked version. I will probably do one big pie dish for him, though!

Looks very YUM! Can't wait to give it a try. Thanks for sharing!!

I firmly believe that you absolutely would NEVER do me like that. Appreciate it.

My mother makes something similar, but pours the custard into ramekins or a pan coated with very dark (almost burnt) caramel. Criminally underrated family of desserts

@TheHypno Toad No, it's not creme brulee :) creme brulee is typically not flipped, and has a crispy caramelized sugar crust with a creamier consistency than creme caramel/flan-type desserts of the kind I was referring to! :)

​@Betty Milcarek Yes, it's on the flan — creme caramel spectrum! But considerably less saucy than most flan varieties. No condensed or evaporated milk either! @TheHypnoToad No, it's not creme brulee :)

Or flan 🍮

I think that's flan. And yes, it is very good!

I LOVE VANILLA CUSTARD THANK YOU FOR THIS!

Let's talk 🎁🎁🎁............

I'd love to see something like the egg custards baked in a wonton that a lot of chinese buffets seem to have...they're not the same kind of custard as this, but it's one that I enjoy a lot

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That custard looks delicious and so refreshing. I'll try it with the raspberries. Of all your recipes I've tried, this was the closest I've come to dropping what I was doing, going to the kitchen, and trying the recipe. If it weren't for the overnight in the icebox, I would have. I know if I make it tonight for tomorrow, I'll eat it at around 0300. I'm already cooking one of your meatloaf recipes for tonight's supper. I was a line cook in a steak house many moons ago. My family learned all the lack of a potholder means is I'm not using a potholder. I'm like the waiter at ChiChi's: "Be careful, the plate is hot."

I just made this tonight! It’s so good I’m eating it hot 😅

I could eat a whole big bowl of that! It looks amazing 👏 😍 👌

Oh, I love love love vanilla custard.

*Appreciate your feedback let's talk ☝️

I swear you made this already maybe I'm just associate with one of your older recipes or it's similar but I'm not offended just been a long road happy to see anything you made! 😋

My dad is not able to chew much right now and has also been in intense chronic pain for ages now. He needs some comfort food and this will be perfect because it's tasty, nostalgic, and easy to swallow. Custard's on the menu tonight!

Chef John thanks for sharing this recipe with us

I don't even like custard but this is looking exquisite

Chef John, did you seriously just finish that entire custard 🍮 in front of us? 😂

This fits the bill as I have been making Filipino Egg pie (custard pie) twice a week for about a month. Something new 😆

@Lipstick Zombie I have a really good recipe and it’s easy if you want?

Dang, I miss the egg pie in the old bakeries back in my childhood days in the Philippines. Most of the modern upscale ones are trying to copy the Chinese egg tart and it's just 🤮

If you add bourbon and some orange zest, would this be considered an old fashion old-fashioned vanilla custard?

Im curious if you can make a video about making pancake syrups. Far too often when you look up pancake syrup, you mostly find maple or maple flavored syrups（that gets old) Maybe you can experiment making other flavored pancake syrup ( flan Caramel, raspberry, blueberry, strawberry, chocolate , vanilla, almond etc.) I cant tell if Aunt Jemima is trying to mimic maple or making a whole different flavor on its own.

*Appreciate your feedback let's talk ☝️

Oh I just can feel the taste of it by looking! Awesome

Let's talk 🎁🎁🎁............

One of my favorite desserts!!!

I do my custards, flans, and creme brulees in sous vide baths now. It's just so much less finicky IMO. Also, they keep for a good week in those sealed jars.

A wonderful dessert, I just wish getting the ramekins out of the water bath wasn't such a pain 😁 If you want something with a little bit more depth, I can HIGHLY recommend replacing the sugar (or half of the sugar) with a mild honey (like acacia). I make basically all my creme brulee like that nowadays and it really makes the final result a lot more interesting.

Very easy if you'll purchase a canning tool used to move hot jars in and out of the canner.

Nowthat looks delicious!! ❣️

*Appreciate your feedback let's talk ☝️

This looks SO good ... I can see the extra heaviness of cream being too 'creme brûlée' but what about half and half instead of milk?

I know you keep saying you like your custard light and silky. But the best custard tart I've ever eaten the custard was like a sweet vanillary butter. In perfectly baked sweet pastry, I could feel my arteries clogging up but had a smile on my face the entire time.

His Pasteis di nata custard is unbelievable.

His pastry cream recipe works incredibly well and the best part is the ability to keep stirring until it's exactly the texture you want.

Thanks for the reminder. I'm going to garnish with a little bit of my homeade blueberry jelly. 😊

Looks delicious thank you

Hahaha the whole time I’m like “what about the nutmeg?!?!?!” 😂

I love how he says "oooohhhld fashioned custard" every single time 🤣🤣

Looks delicious going to try it

This isn't really old fashioned unless you bake it in a Pyrex custard cup!

True! 😉

Just made this. Delicious!

Incredibly delicious!!!!!!!

Let’s talk✍️ I have a surprise for you🥰🎂🎁🎁....🧡🧡

That looks so good! My husband is an auto mechanic for the past 40+ years. He has absolutely no feeling in his fingers (nor can he hear)!

Let's talk 🎁🎁🎁............

I guess I'm a freak of nature. I do love warm custard or at room temperature. 😋

Some form of cake with warm custard, over it, is heaven. Just ask a Brit.

Apple tart with warm custard for me, thank you.

Looks so good.

Chef John forgot to mention that you MUST use boiling water in the bain marie otherwise after an hour the water will still be tepid and the custards uncooked

Dear Chef John. Thank you for another wonderful recipe! Question: if I used cream instead of milk in this recipe, added sugar on top of the custard after it had been baked in the oven and cooled down, and then torched it, wouldn't I then have a (sort of) crème brûlée? I ask, because your method would be way easier to make than the way I have been making crème brûlée the traditional way...? Thank you and culinary greetings from Amsterdam, The Netherlands!

🥣 So scrumptious 🥛🥄☕

Question: If I use a pie dish, do I need the water bath? Not sure I have a bigger dish to fit the pie dish in.

" But most importantly, nobody fights to get the bigger one" I like you sense of humour

What we aren't seeing is that between when the custards were first placed in the oven and when we saw them taken back out the first time, there came a knock at the front door. There, a gentleman in a frock coat and tricorn hat politely delivered a firmly worded letter concerning the consequences of Forgetting the Nutmeg.

Any thoughts on alternate extracts? Sub in Almond and Cinnamon. Or Rum with pineapple and Coconut. Any other combinations that would work in a custard?

Making these tonight for a work party. Wish me luck!

Turned out great! They were a huge hit. :) Thanks Chef John.

what temperature was the milk? just wondering as i'm used to having to temper the eggs and it's always a struggle for me! so if there is no tempering then that would be a dream come true 😍

The milk was cold.

Grandmother used to make something like this and it was nearly frozen and I mean ice cold custard on top of lettuce.

Let's talk 🎁🎁🎁............

Thanks for the recipe. Unfortunately for me every freakin time I try to make custard (i.e. Creme brulee) it always ends up an omelette. Don't know why...

Only heat the crème anglais until you can’t hold your finger in and wisps of steam appear, whisking constantly. Lift off burner to slow the heat. Always sieve. Bonus: whisk the eggs very well (1minute) by hand with a large wire whip before incorporating. Everything should be room temperature before cooking. Edit: Never add sugar to eggs or they will ‘burn’, instead dissolve in the dairy

Over the weekend I’m happy to announce I had several babies over the weekend. They were delicious. Chef John is the Baby Daddy of my delicious dutch children.

I thought it was gonna be a vanilla custard with Whisky Orange and Cherry

Just made it. Came out fantastic except I didn't follow your nutmeg advice very well. Now cooling on the rack, then overnight in the refrigerator.

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Looks good l,thx for sharing 🙏

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Oh that looks good!

I'm going to try this and brulee the tops... Although, would that just make this a creme brulee? well...I guess a whole milk brulee since you're not using cream!

That is a pretty BIG touch of sugar. Lol 😆

Fabulous! 🥰

Another perfect dessert Colonel Mustard 😉

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This is my all time childhood Favorite dessert, except maybe floating island.

I'm wondering if you can make a vegan version with silken tofu and coconut cream or milk...might have to experiment.

Yummy!

You’re the Godzilla of how you bake vanilla … custard.

The problem is that things like this become dessert, then breakfast, lunch......

But it's just eggs and milk so it's good for you 😀

Nutmeg is vital for every old fashioned dessert. Just ask the people at the Twonsends channel :) :) :)

Ramekins we can get at the local restaurant, it’s that metal roasting pan in want.

Yummy 👍 ❤🙏✋

What memories you bring back! I have the taste in my mouth. Those were my favorite as a child. My mother considered it as a healthy nutritious dessert with not much sugar just a drizzle of maple syrup ( a lot less than yours ) and low fat dairy. She was right.

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Tried and true recipes.

Doesn't imitation vanilla have the same molecular make up as the "real" stuff? Also the "looks like 2 minutes, because it IS" was hilarious

Can we have a chicken and dumplings recipe for the newly sick people out there please? Allergies are like the flu for my family and everyone is feeling yuck.

THe OOOOOOLD fashion custard :). me and my dad have been watching your for 5 years

As someone who grew up with fresh milk from a farm: Old-fashioned milk is closer to today's cream than even today's whole milk (much less 2% or, god forbid, Skim). So if you really want it to be "old fashioned" you should use cream or a mixture of whole milk and cream.

Let’s talk✍️ I have a surprise for you🥰🎂🎁🎁....🧡🧡

Make Creme brulee and skip the final step. I like temp checking custard instead of toothpick/knife/wiggle tests. seems a lot more foolproof and im a fool. - 176F

*Appreciate your feedback let's talk ☝️

As an alternative to vanilla I sometimes dissolve a little bit white miso into the custard mix. It sounds strange but it works.

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LIE AT 1:10: “By the time you move to the next shot it looks like something was added to the bowl” [Chef John looks surreptitiously right and left and dumps some cayenne in] “But we didn’t!” Video was clearly edited to delete the ol’ shake-a shake-a of cayenne.

Could I use Bailey's Caramel flavored Irish Cream instead of milk?

Let's talk 🎁🎁🎁............

I don't think there's much overlap in the fandoms but I'd be remis if I didn't share with the class that Chef John sounds just like the rapper Bruiser Wolf. Or vice versa.

At first I thought it would be with bourbon and orange peel

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