Creme Caramel from Bouchon
By way of The Los Angeles Times
Well, this is getting to be a habit around here – making recipes from the Los Angeles Times Food Section. Last week the Times ran a recipe for Creme Caramel from Thomas Keller’s Bouchon restaurant. I just had to try it – I am a sucker for custard desserts and creme caramel is my fave. I can never resist the combination of caramel and creamy custard. But this one is different; it is by far and away the finest, most sophisticated rendition of this dessert I have ever eaten. Not too sweet and made with only milk, you’ll find no ½ & ½ or heavy cream here, it has an utterly seductive texture that is silky and light. Just the right ratio of eggs and egg yolks to milk and a low cooking temperature ensure a most elegant set, a custard that jiggles just a bit on the plate and melts on your tongue. I have five words for you: Do try this at home.
Click here for the LA Times recipe.
I have no affiliation with any product, manufacturer, or site mentioned in this article.
Friday, March 16th 2012 at 6:35 am |
yum! i’ve been lucky enough to dine at Bouchon in Yountville, + it was one of the loveliest meals I’ve ever had. your creme caramel looks absolutely divine! i’m sure Thomas Keller would approve. =)
Friday, March 16th 2012 at 7:57 am |
Benvenuto Amy!
Thank you for the kind words. The creme caramel was outstanding. This recipe has rendered all others obsolete and irrelevant. Give it a try. You will not be disappointed. And thank you so much for stopping by my site. I hope you return often.
Friday, October 25th 2013 at 2:37 am |
I soo much agree that his ratio of eggs to milk gives the most decadent crème caramel I have ever tasted! It has more sugar than most recipes I have seen but it is not at all too sweet, just right. I hated crème caramel until tried this which has barely any eggy taste plus the amazing silky melt in your mouth texture! I have one question though..what type of ramekin/mould did you use? stainless steel? I cannot get it to unmould as perfectly as yours (or Bouchon’s), a tiny bit always sticks thus messes up that perfectly smooth presentation! Thanks!
Friday, October 25th 2013 at 7:42 am |
Hi Colette,
I used ramekins made by Apilco, the porcelain ones. If you have difficulty unmolding these, and I did too, try coating the sides of the ramekins ever so lightly with a neutral oil before you add the custard. Also you can run a knife around the edges of the custard before unmolding. That is not my favorite technique, however. Sometimes the knife leaves marks if one is not super careful. And try dipping the mold in hot water very briefly before you unmold them. This custard is so delicate, it can be a little difficult to unmold. It is however, far and away the best one I have ever tasted. I am glad you agree!
Thursday, November 7th 2013 at 7:37 am |
Sorry I missed your reply! thank you so much for all the details! I tried with the souffle porcelain ramekins I have and it works much better than the usual stainless steel moulds! I had once tried the light coat of oil or butter but it seemed to me it took away some shine…I probably overdid it, so next time will do as you suggest: minimal coating!
Still, as you say..they are soo delicate! And one false move with the knife or shaking it a bit too much or too high from the plate to free it from the ramekins and they break! But definately, they are well worth the trouble! Thanks again!
Thursday, November 7th 2013 at 7:43 am |
Hi Colette,
Excellent! This really is an extremely delicate dessert. The good news, and I know this from experience, it tastes just as good imperfect as perfect!
Sunday, November 10th 2013 at 11:30 am |
devo assolutamente farla anche io Adri, la tua ha un aspetto meraviglioso ! Buona settimana cara, un abbraccio !
Sunday, November 10th 2013 at 1:30 pm |
Ciao Chiara,
È una ricetta da Thomas Keller, proprietario del Bouchon, Per Se, e The French Laundry. Spero che ti piaccia!