Crème Caramel – Maybe the Best Dessert Ever
If my plea for you to use crème fraiche goes unheeded, yes, heavy cream will work here, but the subtle tang and nuttiness you get from the fermented cream takes this to places the regular stuff just can’t. It also seems to add some extra smoothness to the texture, and make no mistake; the mouthfeel with this classic is just as critical as the flavor.
You also have the freedom to change the size and shape of your ramekins. Whether you use fewer, larger ones, or a larger number of smaller-sized ramekins, the procedure will work exactly the same. Of course, you'll have to adjust the cooking times, but the "just set" doneness test will be your ultimate guide. I hope you give these classic treats a try soon. Enjoy!
Ingredients for 4 (6.5 oz) Crème Caramels:
*Scant 1/2 cup sugar, melted over medium heat until a dark caramel forms (just a tad less than a full half cup)
1 large egg
3 large egg yolks
1/4 tsp salt
1/4 cup sugar
1 tsp vanilla
1/2 tsp Grand Marnier
1/2 cup crème fraiche
1/2 cup milk
Bake at 325 F for about 45-50 minutes, or until just set.
Bake at 325 F for about 45-50 minutes, or until just set.
Crème Caramel – Maybe the Best Dessert Ever
9 out of 10 based on 10 ratings. 9 user reviews.
Di terbitkan pada :Saturday, September 14, 2013
Categories:
Dessert,
French Cuisine
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