Christopher Kimball heads back to Paris to satiate his sweet tooth with two show-stopping recipes, one of which has Chris the most excited he’s ever been about a dessert! First up is a towering Parisian Flan, where we harness the science of cornstarch to make a pastry cream filling with a double dose of vanilla. Then, Rose Hattabaugh makes Babas Au Rhum, a classic French dessert flavored with candied orange and rum.
Get the recipes:
Paris Flan: https://bit.ly/4fx5IDB
Babas au Rhum: https://bit.ly/3Chimsk
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4 Comments
Nice tip on keeping the center row clear when baking those cakes! I probably wouldn't have thought of that. Thank you, this is why I love watching you guys! ❤ Keep up the awesome work!!!! 🎉
14:02 Ha ha ha ha ! True. I always get a strange sense of euphoria when I make the custard base ready for ice cream 😊 … Teletubbies also live on a diet of custard and toasts — but their custard is pink (???) 😮
😋😋😋💝💝💝
It's back up with subtitles!