I was shocked when the butter name wasn't blurred. Congrats on the sponsorship!!
@sparkyheberling6115
10 ай бұрын
@graciegawley2762 That’s probably why this recipe is not hidden behind a paywall. Thank you, Kerrygold!
@MarioMVasilev
10 ай бұрын
@@sparkyheberling6115? Every recipe she has showcased has been in the description for free?
@sparkyheberling6115
10 ай бұрын
@@MarioMVasilev Her recipes are in two different places on KZitem. The ones that are also printed in the New York Times are often behind a paywall on KZitem.
@sparkyheberling6115
10 ай бұрын
@@mars7612 You have to pay for a subscription to see the recipe.
@cxrath_8772
10 ай бұрын
@@sparkyheberling6115 yeah and? The NYT are a business and you have to subscribe to their magazine to access a lot of their articles. I imagine Claire is paid for her work in The Times and on their channel, so it only makes sense they charge to make money back. She has an entire youtube channel that provides you with free recipes and instructional videos from her own book. If you want a NYT recipe so badly maybe… i dunno… pay for it? Her work and recipes are not a right, it is a privilege.
@ameliamarosek7353
10 ай бұрын
Thank you Kerrygold for FINALLY giving Claire a sponsorship!! Making a few cookies from Dessert Person this Christmas season and specifically bought Kerrygold for those recipes since I know its her fave - she deserves it!
@syd2248
10 ай бұрын
The sheer amount of knowledge being given throughout this video is insane. Thank you so much, Claire and Dessert Person team🫶🏽
@kaygee8343
10 ай бұрын
This young woman is absolutely fabulous. I'm here for everything she cooks/bakes/builds.
@ultimatebishoujo29
10 ай бұрын
Same here
@PC-sl8nd
8 ай бұрын
Nearly the entire front of her hair is white. Young woman?
@kaygee8343
8 ай бұрын
@@PC-sl8nd Uh....EXcuuuuuse me? First, the entire front of her hair ISN'T white. But even if it was, SO WHAT? B. Her hair has been this way for quite awhile now. Ever heard of prematurely grey? Apparantly not. And THREE...she IS a YOUNG WOMAN. Not to mention an accomplished and very smart one. Get a life.
@PC-sl8nd
8 ай бұрын
Whatever. She is NOT young at all.get your eyes checked @@kaygee8343
@ach0104
10 ай бұрын
It would be nice if they write down the grams next to cup measurements in the description for non american bakers like they did in past videos! I’ve always appreciated that extra effort 😢
@afergie76
10 ай бұрын
Anyone else miss the sound of the dough being hit with the rolling pin? It’s been a while since I’ve heard that delightful sound. For some reason it brings me joy.
@katherinetaylor5638
10 ай бұрын
I definitely remember Claire talking about Kerrygold before they were a sponsor and saying how good it is and I went out and bought some after that!!! It seriously is the best butter and this partnership was definitely a smart move for their brand (and awesome for Claire!!)
@jeannie1099
10 ай бұрын
I’m making this as one of my Christmas dinner deserts. We’re a family of puddings and creams so this is simple but perfect. Thank you!
@tinekecarlson1220
10 ай бұрын
My son (almost 3) is a little disappointed that Claire isn't using an excavator in this video. The flan looks amazing!
@wyattwelch3517
10 ай бұрын
This almost looks like a larger version of the Portuguese, pastel de nata! I can't wait to try this!
@riorioriorio379
10 ай бұрын
That is exactly what I was thinking!
@GlamGoddes101
9 ай бұрын
That’s what it reminded me of!
@kunimitsune177
9 ай бұрын
Different pastry but yeah it's basically the same. There's also a classic English version that uses a shorter short crust pastry and tonnes of nutmeg. This or something very similar exist across western Europe.
@davisbenfer9723
10 ай бұрын
I've watched your videos religiously since you started the Dessert Person channel. I was reflecting on your first videos from your NYC apartment... It is amazing to see how you and the Dessert People family have grown! Thanks, Claire, for explaining your processes SO well in a way that is reassuring to us novice bakers as well as extremely entertaining. I am inspired by you every Thursday and can't wait to get into my new kitchen this weekend to finally get baking again. (this is also like the 1000th time I've watched you make flaky dough and I love the lessons every time). Happy Holidays!
@jonnyohm42
10 ай бұрын
I have been dying to tell you this! I make your desserts often and there is a magical cocktail bar called Earnest Money where I am at in Wilmington, NC. I will show them pictures of baked goods I have made from your book and they will craft a cocktail version of it. I showed them a picture of a chocolate raspberry tart and they made the most delicious dessert cocktail. The loved it so much they put it in their drink bible and let me name it, which I named “what’s for dessert” for obvious reasons! Hope that’s ok and hope you get to try it one day!
@mellie5570
10 ай бұрын
The ‘mmm’ with it on the screen always makes me chuckle out loud. Great editing…😂. Thanks for the giggles.
@taynguyener
10 ай бұрын
Must be an amazing feeling to be sponsored by a product you religiously use for your bakes! Congrats Claire!
@bloodweaselthefirst7435
10 ай бұрын
Would love to see your attempt on making the "Lussekatt"/"Lussebulle" which is an insanely tasty swedish christmas treat. It's a saffron-flavoured sweet bun and should be really fluffy and moist. Much Love!
@jmuum
10 ай бұрын
cutting off the crust with a bench scraper is a genius idea! I never thought of that!
@gabenorth-harney9349
10 ай бұрын
Glad Kerrygold has finally partnered with you! I’ve been using it for all my baking since you recommended it on your viral croissant KZitem clip!
@annie7395
10 ай бұрын
BEYOND STOKED FOR THIS SPONSOR
@liketanyanot
3 ай бұрын
It’s funny because when I used to have Parisian flan, I had it in the summer, so I always associated it as a summer treat. It’s really good slightly chilled. And you’re right, it is so good. It’s so delicious.
@jenihansen7201
10 ай бұрын
I love Kerry Gold butter. It is very good. I first bought it in Chile when I was an ex pat there. Now I purchase here at home in the United States.
@lorelay2882
10 ай бұрын
Such helpful instructions for the pastry dough, will try that method on the bench instead of in the bowl. Love desserts with few ingredients, which are superb in simplicity!
@nancyalfaro5074
9 ай бұрын
Thanks for this recipe! And those tips and tricks are GOLD!!! I have one of those pans with removable bottom and never knew to line the pan this way. Genius technique
@olivianeal3531
10 ай бұрын
claire i really appreciate these recipe videos and i know you probably can't actually do the gourmet makes thing anymore because it was on bon appetit, but as a not-very-good baker who nontheless likes to watch baking videos, i would love to see you do some kind of series where you do some experimentation and course correct when things go wrong. it makes me feel better knowing that professional bakers also have to do things wrong a few times to get them right!
@LivinInSim
9 ай бұрын
Yes, this would be good. She did explain what to do if this dough started breaking up when you start to work with it---to spritz with water, fold in half and refrigerate for several hours, and how to patch a crack. It's very helpful.
@Kariwable
4 ай бұрын
This pie crust technique is my go to now. Great vid. I love custard deserts. This is so delicious.
@rachelfinn7447
7 ай бұрын
Game changing tips in this video. How to mend a crack: whoa. How to get the pastry into the springform pan: double whoa.
@adwoaagyemfra2038
9 ай бұрын
The most deserved sponsorship, it's about time!!
@mb_19_24
10 ай бұрын
I studied abroad in France and have been searching for a flan recipe since! I can’t get it out of my mind so thank you for sharing a recipe!!!
@bbbbbbbbbb94
10 ай бұрын
I dont need my favorite youtube chef selling me my favorite butter
@sparkyheberling6115
10 ай бұрын
@bbbbbbbbbb94 You need the product promo if you don’t want the recipe hidden behind a paywall. A trade-off I am happy to make.
@liberalssuck950
3 ай бұрын
This looks freaking amazing! And yes! Kerrygold is the best, especially when making pastry! I can't wait to try this!
@audreychabaud8575
10 ай бұрын
My family has been obsessed with your Custard Tart recipe on Epicurious from 2018 for years. I will definitely try this version with the crust and see how it compares.
@ceciliaturcios9621
6 ай бұрын
This is a great recipe! I used a different recipe for the crust but the filling set well after I cooked it for around 90 min (the top started getting color then). The crust was cooked all the way through and I didn’t need to blind bake.
@sullivanmkii
10 ай бұрын
This was a really nice, coherent and clutter free techique demonstration. Thank you!
@savannamm
10 ай бұрын
I like how Claire went from constantly explaining tempering in relation to chocolate on BA to constantly explaining tempering when it comes to eggs/custard
@lodgechant
13 күн бұрын
Sooo inspiring and informative! Big love from Cape Town!
@luvyoukiki
10 ай бұрын
this is masterclass of baking a pie
@jeannie1099
9 ай бұрын
I made this yesterday and we’re enjoying it tonite. We’re in love. This is a wonderful easy dessert. Thank you for making it easy! Merry christmas and happy new year!
@hairy_cornflake
10 ай бұрын
Flan is my childhood, I think it's probably my favorite dessert ever. I'm surely gonna try this recipe.
@ultimatebishoujo29
10 ай бұрын
I’m gonna try it too
@jessicaberger2619
10 ай бұрын
I LOVE Kerrygold (and Truly). They’re the only butters I use when I make croissants. I tried French and European butter, but only Kerrygold works
@RoyalistKev
9 ай бұрын
What size is the pan?
@Tibzies1
10 ай бұрын
I make your pastry recipe but with gluten free flour and it works really well. It obviously is more crumbly but I’ve tried loads of pastry recipes and this is by far the best adapted recipe I’ve tried xx
@benicerh
10 ай бұрын
what brand of GF flour do you use?
@Tibzies1
10 ай бұрын
Doves farm, plain flour
@kjdude8765
10 ай бұрын
Have you tried an egg in the dough? It might help it hold together easier.
@deanmrogers
10 ай бұрын
What a great video and recipe! At first, at first glance, I thought the top was a thin layer of ganache. ❤
@ayameira
10 ай бұрын
first time i've ever gotten emotional about an ad congrats claire !
@omgitsnoeee
10 ай бұрын
Well now I know what I'll be making for the holidays, thanks for the inspiration! Definitely gonna add a little rum to the pastry cream.
@Hannahbeckett894
10 ай бұрын
Excellent job to the Kerrygold team for supporting such a phenomenal talent. Congratulations Claire!!!
@europeanguy8773
10 ай бұрын
Kerrygold butter truly is the best. Even the French use it for their pastries.
@rikku0474
10 ай бұрын
the mmm's are KILLING ME 💀💀💀💀💀💀💀
@evielikethepokemon6945
10 ай бұрын
When I first saw the thumbnail, I thought this was a Basque cheesecake bc of the dark top but this looks just as tasty! 😊
@laurenschenck5355
10 ай бұрын
Congratulations on your sponsorship Claire! ❤
@jacoboleary9076
9 ай бұрын
Claire is the only YT creator hawking products that are actually that good.
@ellennicolewg
10 ай бұрын
Making this as we speak! Somehow every video is what I’m craving for the week. Perfect timing always. Thanks for the amazing video!
@absintherraful
10 ай бұрын
6:17: Actually no pun intended 😮
@marye4897
9 ай бұрын
Congrats on the kerrygold sponsorship!! I love to use it in baking!!
@TheMademoiselleyumi
10 ай бұрын
I'm french and grew up with the occasional Flan Pâtissier for my "4h/goûter" after school. Yours looks delicious and I'll surely try it at home now !
@jillgreen5288
10 ай бұрын
Two great sponsors, Kerrygold and Made-In. Congratulations. I have just one Made-In pan but use Kerrygold always.
@cynhanrahan4012
10 ай бұрын
Thank you, Kerry Gold! We all knew Claire was using Kerry Gold but the name had to be edited out. So Yay!
@colbyreed24
10 ай бұрын
the collab we've all been WAITING for
@yejikim1494
9 ай бұрын
Thank you, Claire, for sharing your Flan recipe!! I've failed to make this 2-3 times, they were okay, but I wasn't satisfied with the results. and tomorrow is the day!! the pie crust and custard filling are waiting in the fridge now:) I can't wait to make it! Thanks again!!
@zainahshaikh7721
3 ай бұрын
Hi, what size pan did you use?
@kappadappa
10 ай бұрын
The pan looks to be 9 inches wide. Claire rolls out the dough to 13 inches, which would make each side about 2 inches high before trimming. Also, when the pan in on the 13 inch wide rimmed baking sheet it looks to be about 9 inches in comparison.
@knday
10 ай бұрын
Quotes out of context "The amount of water is fluid" -Claire 2023
@mellie5570
10 ай бұрын
lol. I thought the same thing. Actually, I was quite surprised she didn’t catch she said that…😂
@robinbanks3216
Ай бұрын
I definitely want to make this for Thanksgiving!!
@timconder4909
10 ай бұрын
NICE. Here comes Norman Rockwell… Every Sunday after church back in Louisville Kentucky, my Aunt Joyce always stopped at the German bakery on the way home for what we called “Butter Kookahs.” I think the official name was “Butterkuchen” in Heini-land (pardon but us kids named them and we never had to spell it.) I moved to the west coast at 18 and haven’t seen, eaten or heard about this fantastic thing at all. So I looked it up and apparently the Germans don’t make it the same as I remember it. Theirs is more cake-y and dry, then sprinkled with exotic nut filets. No. OUR “Butter Kookahs” were sweet. Like instant diabetes sweet… They looked similar in shape with possibly a similar crust. The crust was cake-y, about a half inch thick with a fortress wall about an inch and a half high to hold in the most glorious filling on earth. It was some kind of golden, buttery sweet slurry. Not a filling really but thicker than syrup. Then over the edge of the wall was liberally poured a thin icing similar to cinnamon roll icing but it hardened slightly. I’m not kidding man this was the only thing that kept us civil in church. Okay Grandma, I’ll wear the plaid pants and v neck sweater even though Cathy Maloney will see me and I’ll even let you slick my hair down with spit. Just hit the damn bakery in time for Abbot and Costello re-runs! Holy $&@! was it magnificent. The grown ups would sit in the kitchen and have it with coffee. We ate ours super slow, carrying it with us during commercials so someone else didn’t eat it. Humbly and with great humility, please engineer this thing and make it. Love this channel!!!!!!!
@yadiracamacho499
10 ай бұрын
In the video she uses 10 Tbsp of butter in the crust, but the recipe in the description says 1 3/4 sticks. Which is right? I wish she just used grams
@susannovak8263
10 ай бұрын
I think the written recipe should be 1-1/4 sticks. Each stick is 8 T.
@air-conditionedgypsy8863
10 ай бұрын
Thank you so much for demonstrating this method for flaky pie dough, love it!!
@yupperzsonson
10 ай бұрын
I thought, "hmm, wonder who the sponsor will be 🤔" and then I saw the KERRYGOLD LABEL FINALLY YES 🎉🎉🎉🎉🎉
@JohnMcGovern-s5c
8 ай бұрын
I stopped everywhere in France to buy/eat this, lol...this looks way better than what I bought there 😊
@giftedtaste
10 ай бұрын
the black top looks so freaking cool 😳
@johnnyldc
10 ай бұрын
In New Zealand we call it a Custard square, using puff pastry
@domg.1011
7 күн бұрын
USA: that's two sticks Canada: That's a half block
@rachelandbraedon3760
9 ай бұрын
You are the real deal! So much great technique in this video.
@debbieporter1513
9 ай бұрын
I just had my first basque cheesecake and wasn’t sure about the dark top, it was fantastic.
@thunderstruck1078
9 ай бұрын
Claire says 10 TBSP of butter and you wrote 1 3/4 sticks in the description, which is like 60g difference.
@marc6340
10 ай бұрын
WHY must you tempt me so?! I'm definitely digging out my springform!
@aliciaf1055
10 ай бұрын
Getting the surface that dark reminds me of Basque cheesecake.
@franklypaul8002
9 ай бұрын
🇿🇦 we have something very similar here in South Africa called Milk Tart. Fantastic episode as per usual, thank you.
@oceanwonders
9 ай бұрын
The reason Kerrygold is so malleable cold is because it's from grass-fed cows. The fat make-up is different than grain-fed. (Way higher omega-3s, much lower in toxins.) It's also totally affordable. ABSOLUTELY FANTASTIC.
@JPKoutloud
10 ай бұрын
Yes gurl yes!!!!
@JPKoutloud
10 ай бұрын
Also we use the same teaspoon tablespoon measuring tools.
@classicalbean
Ай бұрын
Would you have used a lower pie pan if you have had one? Or is there any benefit for using a tall pan?
@SrJohnnyCat
10 ай бұрын
Truly a dream come through getting that sponsorship lol
@youmightknowme5195
10 ай бұрын
This look delicious! I just saw Soozie The Foodie make something similar with persimmon jam and it looked amazing as well. I may have to try this soon!
@pattybips5519
10 ай бұрын
Now that I use kerry gold I can actually make a great pie dough.. yay!
@lyudmilarenee
8 ай бұрын
Protip for those of y'all that have costco memberships: The Kirkland brand european style salted butter is the same quality as kerrygold. that's what i use and i just adjust my recipe's salt accordingly.
@ladalsa8037
10 ай бұрын
You're doing it Peter! LOVE!
@jeffersonjefferson2883
10 ай бұрын
❤❤❤❤❤..Claire...You Are A Great Teacher....Love This Recipe...
@matthewolf4
10 ай бұрын
The way i audibly gasped at the sponsor for todays video lol
@geraldwainer1767
9 ай бұрын
Use 2 bench scrapers for your pastry mixing..
@utinsutiwi
10 ай бұрын
finally, sponsored by kerrygold!!! 😄
@jessicav2031
10 ай бұрын
The integrity to only accept sponsors with actually good products is impressive. I bet there are tons of scammy sponsors who offer more than Kerrygold, King Arthur, etc.
@kasandramckenna3250
8 ай бұрын
Oh I am totally making this!
@belreed8257
4 ай бұрын
Yummy I want to try it now especially with all those mmm’s lol
@Zeineb1605
2 ай бұрын
heyy claire, can you please give us the ingredients in Grammes, liters .. too ?? 🤩 Love your channel , i have been following you since your were with BA and i am so happy to see you glowing here 🥰
@GuyL44
10 ай бұрын
Queen 👑
@lintechnical5430
10 ай бұрын
Yoooo! Saffitz, This pastry cream is doing the damn thang! Sooo goood!
@lesliemcconnell2545
6 күн бұрын
Did your very dark top. of the Flan taste burned ? Looks beautiful. and not super hard to to make!❤
@kennymoore5093
10 ай бұрын
Youre doing itttt peterrrrrr. Im dead.
@drewdiaz5754
10 ай бұрын
THEY FINALLY SPONSORED YOU!!!!!!
@laurenschenck5355
10 ай бұрын
Happy holidays Claire wish you joy love happiness and peace and incredible life and full amazing of pasty’s ❤
@twocvbloke
10 ай бұрын
Kerrygold certainly is a rather nice butter, but over here in brexitland, it's one of the more expensive butters too, dependent on where you shop (E.G. per 250g, Asda £2.30; Sainsburys £2.40; Ocado, Morrisons & Tesco £2.60!), of course, but that said, our butters are apparently better butters than typical US butter anyway, due to being cultured, so our butter appreciates classical music and the arts I guess... :P
@mindlocked898
4 ай бұрын
Woooo Kerrygold! ☘️🇮🇪
@judygilbert-h3s
10 ай бұрын
The butter measurement in the crust is 10 tbsp in the video, not 1 3/4 sticks as it says in the recipe below. Also, she anticipates it will bake 30-40 mins but then hers bakes for an hour. Mine has been in the oven for an hour now & the custard isn’t brown, so five more minutes …
@kappadappa
10 ай бұрын
Mine didn't brown either - I had to take it out after an hour, brush it with egg yolk, and bake it for 10 more minutes to get any color on it. She really shouldn't omit the egg yolk wash.
@judygilbert-h3s
10 ай бұрын
I wonder if putting the tart on a sheet tray to bake slowed down the bake? It was delicious but I think if I make it again I’ll try putting foil under the tart and see if it bakes more quickly
@kappadappa
10 ай бұрын
@@judygilbert-h3s My springform pan has a built in drip ring and it's fairly leak-proof so I was able to bake it without the sheet pan, but it still didn't take color until I added the yolk wash.
@RoyalistKev
9 ай бұрын
What size pan should I use? I think she neglected the mention the size of the pan.
@kappadappa
9 ай бұрын
@@RoyalistKev 9 inch
@jodylarson5802
10 ай бұрын
I used your pie dough recipe for some Thanksgiving hand pies and it was delicious, in fact I'm making more tomorrow. I was happy to see this video featuring the technique and all of your great tips. Thanks for such great content.
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