mercredi, janvier 06, 2010

Crème Caramel au Beurre Salé

Crème Caramel au Beurre Salé

I have been collecting the glass containers from the industrially-made creams that we have been eating in the past few months, stacking them everywhere and hoping to use them when I make my own. I have branded porcelain ramequins somewhere in the house, of course, but somehow didn't feel like digging them out from wherever they have been buried. I need a bigger kitchen and more cupboard space.

I am a fan of salted butter and salted caramel. That after a few trips to Brittany where they make some of the most amazing salted caramels and toffees. My petits pots de Crème Caramel au Beurre Salé turned out really well this morning - only they would do better with deeper containers, meaning that I should have dug out my ramequins after all. But the custard cream was smooth and light and Hub, who was ever the pessimist when he sees me experimenting with my desserts ("Why can't you ever follow a recipe?"), approved of the result.


Salted Butter Crème Caramel :

The Caramel

150g Sugar
50ml Water
1 Tbsp hot water

The Crème

200g Sugar
4 Eggs
1 Tsp Vanilla extract
1 Tbsp Rum
800ml Milk
60g Salted Butter

Preheat oven to 180°C. Prepare a container that could hold at least 12 ramequins and fill it with hot water (reaching up to half of the ramequins).

Prepare the caramel by heating the sugar with the water till it turns into a dark brown caramel. Remove from the heat and stir in the Tbsp of hot water. Pour some of the caramel into each of the empty ramequins.

In a large container, beat the sugar, eggs, vanilla extract and rum till fluffy.

Heat the milk with the salted butter.

Pour the hot milk into the fluffy egg mixture, stirring all the time.

Pour into the ramequins and bake in a bain marie in the oven for 30 minutes. If you do not like the top of your cream tanned, cover with aluminium foil when baking it.


Turn over on a plate before serving or just eat it directly in the ramequin.

2 commentaires:

SIG a dit…

They look gorgeous, babe. Tks for the recipe. :)

Beau Lotus a dit…

Remember to use deeper containers!