Well after my disastrous plastic-wrap-filled Chocolate Pots de Creme I knew I had to come through with the caramel version chosen by Peggy the Baker.We definitely didn't need 8 of these sitting around so I adjusted the recipe to make 2 x /2 cup serves using 1/2 cup cream, 1/4 cup milk, 2 egg yolks and 2 tbs sugar.
I loved Cakelaw's idea of turning them out so I used metal dariole moulds and sprayed them with olive oil spray before filling. I also used alfoil instead of plastic wrap to prevent a repeat of last time.
The taste test ...
Very rich and very caramel with a touch of bitterness that came from taking my sugar right to a deep amber before adding the cream and milk. I served it with a dollop of unsweetened whipped cream and some crushed honey-roasted cashews. This little bit of crunch was the perfect addition. We really enjoyed these but I have to admit I rushed to brush my teeth afterwards from all that sugar.
Thanks for a great pick Peggy! I am well and truly over my fear of caramel now and it was great to have another opportunity to play around with it. Make sure you visit Peggy the Baker for the recipe.
Agreed - this was a gorgeous dessert. I also skipped the plastic after last time - eating gladwrap doesn't appeal to me.
ReplyDeleteLove the nuts on top! And I agree about getting over the fear of caramel: thank you Dorie!
ReplyDeleteAnd thanks for baking with me this week!
What great-looking pots! Isn't that burnt sugar flavor wonderful? I'm glad they were a hit with you!
ReplyDeleteWhat a gorgeous take on this recipe! I can imagine how lovely the nuts were with the custard.
ReplyDeleteI really love caramel so I think I would love this. I always make much less then what recipes suggest too!
ReplyDeleteI really like Dorie's method of caramel making, it seems a little more fool proof.
ReplyDeleteThat looks like the perfect amount of pots de creme. Nice job!
Now why didn't I think of that?? Whipped cream and cashews. perfect.
ReplyDeleteThese were very flan-like. Turning them out was a great idea.