Creme caramel! The equally impressive but simpler cousin of creme brûlée! this is an oldie but goodie recipe. Very easy once familiar with process yet impressive. Then plate it as pretentious as you like!
I made this recipe with all kinds of different milk from high fat content table cream to non fat coconut milk or almond milk. I do find that soy milk tends to leave gritty foams once scalding hot and should be avoided.
I obviously had way too much free time on my hand and went artsy with the plate. I decorated the plate with matcha powder, topped the creme caramel with black sesame and dotted coconut sugar foam.
A simpler version made with coconut milk and topped with passion Fruit!
- Sugar, 4 tbsp
- Egg, 1
- Milk (cream, milk, almond, coconut), ⅓ cup
- Heat 3 tbsp sugar in pan, swirl til melted and slightly caramelized
- Pour into mold (it's fine if not covering entire base as it would melt in the oven)
- Heat milk to before a boil and temper(slowly add but by bit) into beaten egg
- Add 1tbsp sugar and vanilla into mixture
- Strain to remove lumps into mold
- Bake in water bath at 350 for 30 min (add boiling water to the container, not cold!)
- Chill in fridge for 2 h
- Tip over to remove (run along the sides with a knife to loosen)