Monday, June 25, 2007

Sugar High Friday

This month i've decided to enter in my first ever Sugar High Friday.It's a monthly event organised by The Domestic Goddess where a theme is chosen and participants bake a dessert which matches the theme.I wasn't sure if i could enter since this site isn't exclusively a food blog but that wasn't a problem.

So basically for this month we had to make a dessert we've tried many times and always crave but have never actually made ourselves.One of the many that came to mind was creme caramel,i first tried this dessert when i was very young when they were available in the supermarket in those twin packs you turn upside down and eat,and i had eaten it in restaurants in many forms, a recent favourite had been at Aki's Indian restaurant here in Sydney which was made with palm sugar,pistachio and cardamom.

I visited my friend Lisa and we organised to bake together,i made the creme caramel and she made some beautiful pecan chocolate tarts(more about that soon).

I recently found 2 recipes,one from Jamie Oliver,the other by Donna Hay,i decided to try the later from the Autumn 2007 issue of her magazine as this one had cream instead of milk in Jamie's.

Making the syrup in the beginning was a little frustrating as mine wouldn't brown even after leaving it on for longer than required,every recipe i read asked for caster sugar so surely that couldn't be the problem but i've always thought brown sugar makes caramel,next time i might try a clove(the ones you put in the ham) my mother usually uses that to make syrup for her many Greek cakes and sweets.It may be time to experiment with it soon or if anybody has any tips i would love to know them.

Crème Caramel

2/3 cup caster sugar
1/3 cup water

2/3 cup milk
¾ cup single or pouring cream
2 eggs
4 egg yolks
1/3 cup caster or superfine sugar
2 teaspoons vanilla extract

Preheat the oven to 150°C (300°F). Place the sugar and water in a small saucepan over low heat and stir until the sugar is dissolved. Bring to the boil and cook for 10-12 minutes or until golden. Pour the mixture into 4 lightly greased cups or moulds. Set aside and allow the caramel to set.
To make the custard, place the milk and cream in a small saucepan over medium heat until it just comes to the boil. Place the eggs, egg yolks, sugar and vanilla in a bowl and whisk until well combined. Gradually add the milk mixture, whisking to combine. Carefully pour the custard into the cups. Place in a deep baking dish and pour in enough hot water to come halfway up the side of the cups. Bake for 35-40 minutes or until set. Remove from the baking dish and refrigerate until completely cool.

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