Crème Caramel

I typically go for the creamy, custardy, dessert over chocolate (unless it’s a dark chocolate molten lava cake with ice cream). A meal is not complete without a sweet bite to finish. Crème Caramel is one of my favorite desserts to serve. It’s sort of an old fashion version of crème brûlée, easily served to a crowd, and no need for a torch (although everyone needs a kitchen torch!) – both are gluten free and best made a day before serving. These can also be made in individual ramekins.

Custard

• 2 cups heavy cream
• 1 cup milk
• 1 egg
• 4 egg yolks
• 1/4 cup sugar
• 1 vanilla bean – seeds scraped
• lemon zest – from one lemon

Caramel

• 1/2 cup sugar
• 1 tsp water
• 1 small squeeze lemon juice ( a few drops)

Preheat the oven to 300 degrees

For the caramel: place the sugar, water, and lemon juice evenly in a dutch oven and slowly melt over medium heat without stirring. Watch it closely – you don’t want it to burn! When it turns a beautiful golden color, pour it into the brioche mold and gently swirl around to coat the bottom. When cooled, coat the sides of the mold with butter.

For the custard: Mix egg, yolks and sugar together on low in an electric stand mixer.

In a sauce pan, heat the cream, milk, lemon zest, vanilla bean and seeds until very hot to the touch (not boiling). Discard the vanilla bean and pour the hot cream into the egg mixture a little at a time with the mixer on low. Start by adding 1/4 cup of the hot cream to temper the eggs (if you pour the hot cream in all at once you’ll have scrambled eggs – not good). Pour the custard into the brioche mold.

Cook in a water bath by placing the mold into a baking pan and carefully filling the pan with boiling water. Bake 45 – 50 minutes (trust your eye more than the time) or until the custard is set (it will have a slight tremble in the center). Remove from the water bath and let cool. Place in the refrigerator overnight.

To serve: Firmly tap the sides of the mold with your palm to loosen it (Using a knife can ruin your presentation). Invert onto a deep serving dish (giving the caramel a place to go) slice and serve.

Pillivuyt french porcelain brioche mold is perfect for making this dessert.

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.