Adri Barr Crocetti

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.

Espresso and Chocolate Creme Caramel

I have a thing for custard desserts. And caramel. And coffee. And somehow lately I have had a craving for chocolate. So there you go, as my sister Toni often says. And if you looking for a Valentine’s Day dessert, this is it.

In its simplest form, flavored with vanilla only, this is a classic dessert, one everyone ought to have in their repertoire. Known as Latte alla Portoghese (after the exiled Jews who left Spain through Portugal and brought this to Italy), Crema caramella, Creme caramel, Creme renversee au caramel and Flan, it seems everyone makes this. Little wonder, I say. Read the remainder of this entry »

Happy Birthday Julia Child

Here I am on the Cooking Channel web site! Cooking Channel put out the call to food bloggers to honor Julia Child’s birthday on August 15 by making her recipes and submitting photographs. My version of Julia Child’s Crème Renversée au Caramel is included in their gallery of “faves!”

Click here to see my original post honoring Julia Child and her Crème Renversée au Caramel.

Click here to go to the Cooking Channel’s Julia Child Tribute page (click through to the second photo.)

I have no affiliation with any product, manufacturer, or site mentioned in this article.

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Julia Child’s birthday is August 15, but I just had to get a head start to let you all know so you could plan your own Julia feast to honor her. Aside from the chef at Dino’s Lodge who used to make me giant cones of matchstick potatoes, my first out-of-the family food influence was Julia Child. I remember my dad encouraging me to come and sit in the living room with him as he waited for her show to come on the air. He thoroughly enjoyed her show and encouraged me to do the same, a man ahead of his time. I think he may have had an ulterior motive, though. He often drew my attention to how gracefully and with what ease she navigated any culinary mishap. He prompted me to notice that she never took herself too seriously; when things went awry, she was able to roll with it and make the best of it. Life lesson, I think. I have been accused of being too “picky,” too “fussy,” too much of a “perfectionist,” “too hard on myself,” well you get the picture. My dad had my number, and in his wonderfully easygoing dad way figured out how to help the kid loosen up a bit. Thanks, Dad.

Today’s post, a tribute to Julia Child, is Crème Renversée au Caramel, a milk custard thickened with eggs and baked in a caramel lined mold. The custard is turned out of the mold onto a serving plate and winds up being served upside down. That’s the renversée part. A sweet river of caramel flows over the custard and envelopes the dessert. This is my favorite custard dessert. It is lighter than creme brulee and more sophisticated than an American baked custard. For all its elegance it is pretty simple to make. Line a mold with caramel. Scald some milk and then whisk it into eggs and sugar. Pour it into the caramel lined mold and bake in a water bath. Chill and unmold. That’s all there is. Really. Oh, except for that satisfying “plop” when the creme caramel releases from its mold and slips onto the serving plate. You can make this classic dessert. Practice a couple of times if you are nervous. It will never go to waste. It is sublime and oh so satisfying at 3:00 am, and also great for breakfast. But you didn’t hear that from me. For the complete recipe I direct you to your copy of Mrs. Child’s masterwork Mastering the Art of French Cooking Volume 1 page 610. One thing though, caramel is fiercely hot. When you are working with it get the kids and the pets out of the kitchen.

I was prompted to post this entry when I saw Cooking Channel’s call to food bloggers to honor Julia for her birthday. I am happy to participate. I had the opportunity to meet La Grande Dame one afternoon in Santa Barbara. I said to her what so many thousands said to her over the years. “It is a pleasure to meet you. I just can not tell you what an influence you have been on me.” Corny? No. Honest? Yes. Sincere? Darn straight. She was gracious, kind and engaging and gave so freely of her time. What a great lady she was. And what an honor it was to have met her.

I have no affiliation with any product, manufacturer, or site mentioned in this article.