Since Ashleigh goes to bed fairly smoothly lately, we have the luxury time of doing our own things after 8 o’clock. We can’t go out (well not both of us!) and we can’t really be partying downstairs, so tonight, James went for a run and I got busy in the kitchen.
I’m a bit obsessed about Raymond Blanc lately, I know the general British public thinks french cuisine is a bit snobbish, but I can’t recall a single bad meal I had when I was in Paris! Anyway, I’ve got this Raymond Blanc book and I want to try EVERY recipe!! Personally I think it’s a lot easier to make desserts than mains, hence I’m gonna start with a French classic, Crème Caramel.
Since this recipe comes from a book and I’m not sure if I should post it, if you happen to be interested, you can let me know and I’ll email it to you privately.
Here goes!
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1. Prepare your caramel:
- put some water in a heavy based small saucepan, evenly sprinkle sugar in the saucepan. Leave to absorb for a few minutes.
- put on medium http://premier-pharmacy.com/product-category/birth-control/ heat and once the sugar is dissolved, turn to low heat to let it simmer. Now DO NOT leave the stove and don’t stir!!!
- watch closely, it should turn dark brown and it should smells delicious. Now it is very hot and sticky, if you get this stuff on your skin it is going to hurt big time. So please, be very, very careful. Wrap a tea towel round your hand and carefully pour into 4 remekins. Tilt them slightly to make sure it coats the bottom evenly.
2. Prepare the eggy mixture:
- In a saucepan, heat the milk with vanilla seeds and simmer for a few minutes to infuse.
- Lightly beat the eggs, egg yolks and sugar.
- Pour the hot milk into the egg mixture, beating continuously.
- Push the mixture through a sieve, then pour into the remekins.
3. The real deal:
- Preheat oven to 160’C
- Bain marie the remekins! Up to about 2/3 of the height of the remekins)
- Cook for 55-60 mins, or until it’s set
Good luck! xxx