Crème Caramel
The gears click as the chain rotates, and the aroma from the golden chicken’s drippings onto the fury of hot coals below, escapes around the edges of the plexiglass. We take a seat at the bar and order 2 glasses of Rioja, and peruse the library of gins against the rich green and aged ivory geometric ceramic tiled wall. The smell of burnt sugar fills the air. I punch through the hard layer of the Catalan style crème brûlée and then take a bite of the caramel flan, its silky custard beneath a layer of amber caramel, served with thyme ice cream. The French cousin, crème caramel is also naturally gluten-free and even better made a day ahead. You can make one large custard for the table, using a brioche mold, or bake in individual ramekins.
Custard
- 2 cups heavy cream
- 1 cup whole milk
- 1 large egg
- 4 egg yolks
- 1/4 cup sugar
- 1 vanilla bean, split and seeds scraped
- Zest of 1 lemon
Caramel
- 1/2 cup sugar
- 1 tsp water
- 1 small squeeze lemon juice ( a few drops)
Caramel
Combine sugar, water, and a few drops of lemon juice evenly in a dutch oven. Cook over medium heat without stirring until the sugar melts and turns a deep golden color. Remove from heat and pour into a brioche mold, gently swirling around to coat the bottom. When cooled, coat the sides of the mold with butter.
Custard
Preheat oven to 300 degrees
Mix egg, yolks and sugar together on low in an electric stand mixer.
Combine cream, milk, lemon zest, vanilla bean and seeds in a sauce pan. Heat gently until very hot to the touch, but not boiling. Remove from heat, and discard the vanilla bean. Pour the hot cream into the egg mixture, starting slowly with 1/4 cup at a time, with the mixer on low (if you pour the hot cream in all at once you’ll have scrambled eggs – not good). Pour the custard into the brioche mold.
Place the mold into a baking pan and carefully fill the pan with enough hot water to come halfway up the sides. Bake 45 – 50 minutes or until the custard is set (trust your eyes more than the timer, it will set around the edges but have a slight tremble in the center. Remove from the water bath and let cool. Cover and place in the refrigerator overnight.
To unmold, firmly tap the sides of the mold with your palm to loosen it – Using a knife can ruin your presentation. Place a deep serving plate over the mold and invert in one quick motion. Lift away the mold and let the caramel run over the custard. Slice and serve.
Pillivuyt french porcelain brioche mold is perfect for making this dessert.
KABIE NOTE
When I use vanilla bean seeds, I never throw the pods away. Tuck the scraped pod into a jar of sugar (1 bean per 2 cups sugar) and keep adding used vanilla beans as you have them. Over time, you’ll have vanilla sugar. Store in an airthight container in the pantry. Wonderful for custards, whipped cream and baking.
Likewise, I keep a bottle a vanilla extract in the pantry as well. Use 5 beans per 8oz good vodka. Continue to add pods as you have them, adding more vodka to cover.
Dahlias continue to happily bloom out back and are nicely complimented with a few fresh cut roses and zinnias picked up at the local farmer’s market over the weekend from the small growers at Modern Heirlooms.
