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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.