This is the dessert of my childhood and still one of my favorites. Actually, anything with caramel is on my list of favorites. But there is something about the silkiness of the custard and the puddle of caramel it rests in that is simply luscious.
The first time I made it I was surprised that it worked, and how it worked seemed magical.
The caramel that you are instructed to pour into the bottom of the custard cups becomes so hard it becomes part of the cup. On top of that you pour the liquid cream mixture. Once it is baked and refrigerated, something amazing happens. When you take this mixture out of the cup, it has transformed: the caramel has become liquid and the cream has solidified into a custard. What is surprising isn’t that the heat has transformed the crème into a custard or that the caramel melts when heated. The magic is that once it is cooled and refrigerated, it doesn’t solidify again.
What I love about cooking is the unexpected results. I know there are explanations, but I don’t need to understand the science; all I care about is what happens and it’s delicious.
The appearance of a little magic is always welcome.How about you?
Try the recipe for yourself and let me know what you think.
* REMEMBER—the recipes only seem long because I explain them in detail. Please read the recipe before starting; it makes cooking so much easier!
Crème Caramel or Caramel CustardPrep time: 30 minutes Total time: 1 hour 10 minutes
I made this in eight 6 oz. oven-safe custard cups but you can make it in one large oven-safe bowl.
3/4 of a cup of sugar for the caramel
3/4 of a cup sugar for the custard
3 cups whole milk
2 tsp vanilla
1/8 tsp salt
This is a surprisingly simple and easy dessert that is delicious. Make it for yourself as a treat or invite a few friends over and make it for them. They’ll thank you.
Here is a little reminder if you are testing a recipe:
Can you tell me:
Was it understandable?
Did I omit something?
Was it easy to follow?
Did the recipe turn out?
Is there anything you’d change?
Did you like it?
Would you make it again?
Also, don’t let the length of the recipes intimidate you. They may seem long, but that is only to ensure that everything is explained.
Before you start cooking, there are two steps you should take. I highly recommend that you:
I can’t tell you how many times I’ve gotten halfway through a recipe to read “let it marinate overnight.” What! I’m making this for tonight, not tomorrow! And I’m left improvising the rest of the recipe.
Once all the ingredients are prepared and ready, I can start cooking without having to pause to prepare the next ingredients. And I don’t forget to include something because it is already waiting for me to include it.
If you’d like, there are more recipes you can test (CLICK HERE)
You can answer the questions either in the comments or if you prefer you can email me at email@example.com.
TAKE A PICTURE OF WHAT YOU MAKE OR YOU MAKING IT AND SEND IT OR POST IT AND LINK IT TO US SO WE CAN SEE IT!
One more thing: if you know anyone who you think would like to test a recipe, please send this on to them. The more the merrier.
Comments will be approved before showing up.
We were invited to join our good friends Pierre and Ellie to renew their wedding vows. Our instructions were to arrive at dawn. We approached the building through a heavy fog, that sat low to the ground making it hard to see where going. Out of that fog, we heard a voice: “Birds, birds, it’s this way.” We spotted a fanciful silhouette, a man wearing a cloak and a hat . . .
2020 is going to be a good year! Of course, I don’t really know that; it’s just a feeling. But I have a choice: I can be optimistic or pessimistic and I don’t see any reason to start off with negative thoughts. “Choose to be optimistic it feels better.” Dalai Lama For years I’ve started the New Year by setting goals... But last year was different! . . .