The Creme Caramel experiment

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Vintage Foodie - February 2009

The Creme Caramel experiment

February 25th 2009 02:31

How creme caramel should look

It was hubby's birthday yesterday and his all time favourite dessert is creme caramel. So taking every opportunity I gave it a go. The result was what he felt was more an egg custard than a creme caramel and there wasn't enough caramel on the top..gotta love his honesty.

The kids were less fussy and older son hoed into two of them. He's definitely in the will!!

It's funny that hubby mentioned that the dessert tasted more like an egg custard because the main ingredient is, of course, eggs. He was referring to the fact that he didn't think it was sweet enough and there was not enough caramel.

While creme caramel is French, in Spain this dish is called a flan and in Italy it's crema caramella. While such a yummy dessert has been around for quite a while, it seemed to hit peak popularity in the latter part of the twentieth century. The recipe below is from my 1980s Puddings & Desserts cookbook.

I shall be making more of them to practice and keep hubby happy.

Ingredients
560ml milk
1/2 vanilla pod (I used vanilla essence. Pods aren't too handy in rural NSW. Not in my local shop anyway)
1 piece of lemon rind
4 eggs
125g caster sugar (I might try a bit more next time)

Method
1. Preheat the oven to 350degF (180degC) Gas 4.

2. Put the milk, vanilla pod and lemon rind in a saucepan and bring to the boil. Remove from heat and lift out the vanilla pod and lemon rind.
3. In a bowl, beat eggs with half sugar and gradually pour in the hot milk, stirring constantly.
4. Melt the remaining sugar in a saucepan over a moderate heat till golden brown.
5. Divide between six small moulds and turn them so the caramel coats the bottoms and sides.
6. Strain the custard mixture into the moulds and place them in a roasting tin half-filled with hot water.
7. Bake for 45 mins till set.
8. Allow to cool in moulds and chill before turning out.

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Posted By: Samantha Elley - Category: No Category

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Comments

7 Comments. [ Add A Comment ]

Comment by Tracy

February 25th 2009 03:07

Movies and Life

Yum!

Comment by Samantha Elley

February 25th 2009 06:31

Food Journo
The Sandwich Shak
Vintage Foodie
Little House among the Canefields

Tx Tracy, I just wish mine had turned out as lovely as the one in the piccie looks. Mind you, knowing how much hubby loves them, I'll be practicing a bit.

Comment by Carolyn Cordon

March 1st 2009 10:23

Light Within
How do You Express Your Creativity?
Food Leaf

Maybe hubby could give it a go? I'm joking here, of course!

Comment by Samantha Elley

March 1st 2009 10:45

Food Journo
The Sandwich Shak
Vintage Foodie
Little House among the Canefields

No need to joke Carolyn..LOL. I sometimes have to evict hubby from the kitchen. I think he's a frustrated chef. So I'm sure he'd give the recipe a go....if I let him.

Comment by Carolyn Cordon

March 1st 2009 10:58

Light Within
How do You Express Your Creativity?
Food Leaf

If it were me, I'd let him! I love creme caramel, but I would never try to make it myself, too tricky!

Comment by Samantha Elley

March 1st 2009 23:23

Food Journo
The Sandwich Shak
Vintage Foodie
Little House among the Canefields

Hmmm...I've been learning that fact too. Esp. if I have to get it to the 'fussy' standards of my hubby.

Comment by Carolyn Cordon

March 2nd 2009 00:01

Light Within
How do You Express Your Creativity?
Food Leaf

No Samantha, if he's going to pull "fussy" on you, that's where you resort to, well, you do it then. - No scrub that, that's how arguments and rudeness starts.

Probably work better with flutter of eyelashes and lots of praise.

There's always practice, practice, practice - eventually you might get it right. Who knows.

[ Previous - Lamb Shank comfort food ]

[ Next - The Yummiest Invention Ever! ]

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