Crème caramel
Serves 4
1 teaspoon gelatin
2 teaspoons water
3/4 cup sugar
1/2 cup water
2 large eggs
1 large egg yolk
1 cup cream
1/2 cup milk
1/4 cup sugar
1/2 vanilla pod, cut down the middle
pinch of salt
Stir gelatin and water in a small bowl until dissolved.
Put sugar in a large skillet over medium heat.
Cook, without stirring, until sugar at edges begins to melt
and turn clear.
Continue to cook, stirring, until amber.
It takes about 2 minutes.
Remove from heat.
Stir inn water.
Set it aside to cool of.
Whisk eggs and yolk in a bowl.
Bring cream, milk, sugar, vanilla and salt to a simmer in a
pan.
Whisk half of the hot cream mixture into the eggs.
Pour it then back into the saucepan.
Add gelatin, Reduce to low, cook, stirring constantly, just
until mixture is thick enough to coat the back of a spoon.
Remove the vanilla pod.
Cool and pour into small ramekins or bowls.
Let the crème caramels set, pour the caramel sauce over and
serve.
what a beautiful picture mr. P!!
Posted by: Frances | May 17, 2009 at 06:59 PM
Wow!!! Beautiful photo!!!! I love your website, btw! Everything looks amazing on here!
Posted by: Tram | May 18, 2009 at 02:03 AM
As always, another inspiring dish and photograph. As a diagnosed chocoholic, I’m wondering how this would work with a chocolate custard – if the caramel would compliment or fight the dish. I think I make try it. What’s the worst that can happen – more chocolate to eat. Thanks.
Posted by: Regonald | May 18, 2009 at 10:01 PM
I don't know what I love more...the sweet story, the gorgeous image (look at those black flowers and glowing goodness!), or the idea that I can make this myself, thanks to the recipe! Thank you for sharing:)
Posted by: the lil bee | May 20, 2009 at 02:23 PM
This looks amazing and like something I should DEFINITELY be making soon!
Posted by: Lyndsy | May 27, 2009 at 12:21 PM