{"id":3893,"date":"2012-03-09T16:45:47","date_gmt":"2012-03-10T00:45:47","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=3893"},"modified":"2012-04-15T16:59:18","modified_gmt":"2012-04-15T23:59:18","slug":"creme-caramel-from-bouchon","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/creme-caramel-from-bouchon\/","title":{"rendered":"Creme Caramel from Bouchon"},"content":{"rendered":"<p>By way of <em>The Los Angeles Times<\/em><\/p>\n<p><a class=\"thickbox\" rel=\"3893\" href=\"https:\/\/adribarrcrocetti.com\/main\/wp-content\/uploads\/2012\/03\/CremeCaramel-640x485-9747b_545.jpg\" ><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/adribarrcrocetti.com\/main\/wp-content\/uploads\/2012\/03\/CremeCaramel-640x485-9747b_545.jpg\" alt=\"Creme Caramel-640x485-9747b_545\" title=\"Creme Caramel-640x485-9747b_545\" width=\"640\" height=\"485\" class=\"aligncenter size-full wp-image-3896\" srcset=\"https:\/\/adribarrcrocetti.com\/main\/wp-content\/uploads\/2012\/03\/CremeCaramel-640x485-9747b_545.jpg 640w, https:\/\/adribarrcrocetti.com\/main\/wp-content\/uploads\/2012\/03\/CremeCaramel-640x485-9747b_545-300x227.jpg 300w, https:\/\/adribarrcrocetti.com\/main\/wp-content\/uploads\/2012\/03\/CremeCaramel-640x485-9747b_545-500x378.jpg 500w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>Well, this is getting to be a habit around here &#8211; making  recipes from the Los Angeles Times Food Section.  Last week the Times ran a recipe for Creme Caramel from <a href=\"http:\/\/www.amazon.com\/gp\/product\/1579652395\/ref=as_li_ss_tl?ie=UTF8&#038;tag=thefrobur-20&#038;linkCode=as2&#038;camp=1789&#038;creative=390957&#038;creativeASIN=1579652395\" title=\"Thomas Keller's Bouchon cookbook\" target=\"_blank\">Thomas Keller&#8217;s Bouchon<\/a> restaurant.  I just had to try it &#8211; 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&#8217;ll find no \u00bd &#038; \u00bd 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.<\/p>\n<p>Click <a href=\"http:\/\/www.latimes.com\/features\/food\/la-fo-master-class-rec1-20120301,0,7853947.story\" title=\"LA Times recipe\" target=\"_blank\">here<\/a> for the LA Times recipe.<\/p>\n<p><span style=\"color: #6a73bf;\"><em>I have no affiliation with any product, manufacturer, or site mentioned in this article.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By way of The Los Angeles Times Well, this is getting to be a habit around here &#8211; making recipes from the Los Angeles Times Food Section. Last week the Times ran a recipe for Creme Caramel from Thomas Keller&#8217;s Bouchon restaurant. I just had to try it &#8211; I am a sucker for custard [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,59,843],"tags":[1215,102,144,6,626,1214],"class_list":["post-3893","post","type-post","status-publish","format-standard","hentry","category-default","category-recipes","category-reviews","tag-bouchon","tag-creme-caramel","tag-la-times","tag-la-times-food-section","tag-los-angeles-times","tag-thomas-keller"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-10N","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/3893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=3893"}],"version-history":[{"count":3,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/3893\/revisions"}],"predecessor-version":[{"id":4090,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/3893\/revisions\/4090"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=3893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=3893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=3893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}