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cooking: mood food (a valentine's day menu)
This classic dessert, also known as crème
caramel, is one of my favorite sweets. This recipe makes a two-person
portion that's perfect for sharing with your sweetie.
1 cup milk (the higher the fat content the
tastier, obviously; I mix ½ cup skim milk, which is what we generally
have in the fridge, with ½ cup heavy whipping cream)
1 tsp. vanilla extract
1/4 cup sugar to caramelize; 1 T sugar for custard
1 T. water
1 large egg
1 large egg yolk
1 medium (10-12 oz.) custard cup (or other ceramic baking dish)
1 baking pan with high sides, large enough to accommodate the
time 30-40 minutes prep, 45 minutes
oven to 350°F. Pour the milk in a small saucepan, add vanilla, and cook
over medium heat until hot (don’t let it boil). Take the pot off the
heat, cover, and let the mixture sit for twenty minutes or so.
Meanwhile, you can caramelize the
sugar. Pour the sugar and water in a small skillet (or saucepan) and
cook over medium-low heat, stirring only until the sugar dissolves. As
the sugar begins to liquefy, bubble and turn sticky, begin swirling the
mixture by lifting the pan slightly above the burner, and gently tilting
it around. Continue to cook, swirling frequently, until you have a rich,
golden caramel (this will take fifteen minutes or so). Immediately pour
the caramel into the custard cup, tilting the cup to coat the bottom
the caramel cools, whisk together the whole egg, extra yolk, sugar and a
pinch of salt until smooth. Gradually incorporate the warmed milk into
the egg mixture.
the custard into the caramelized custard cup and place in a water bath
(to make the bath: place the cup in a baking pan with high sides; add
boiling water to surround the cup, filling the pan to within one inch of
the top of the cup). Bake in the middle of the oven until your custard
looks set on the edges, but still trembles slightly in the middle, about
the custard from the water bath and cool on a rack. Serve warm at room
temperature, or chill for up to a day. To serve the flan, dip the baking
dish into boiling water for 15 seconds or so, then invert the custard
onto a serving plate.
with mushrooms and brie | pesto-stuffed
scallops | saffron rice | gorgonzola
and pear salad
. laze . home.