Photos: Mercedes Monti
Here other dessert creamy base of buds. What happened was that I clearly left over from the key lime pie I tried to make macarons. But as it is a very detailed recipe based on clear, that takes some practice, it was enough with this first test and had to keep trying over and over again, which left me with many buds waiting.
What to do with them before they spoil? I diecidí by pots of crème, a French dessert that I met through the plain of the posts Cannelle et vanille and La tartine gourmande . You can make thousands of flavors -Chocolate, vanilla, Earl Grey, but to me the ones I like are the candy.
The recipe is very simple. The secret is once again in the cooking water bath to be very slow. This prevents the preparation boil in the oven and thus forming such balloons which, when displayed, break the charm of this creamy smooth and delicious, unlike the flan, barely holding its own.
4 egg yolks ½ cup brown sugar
1 and ½ cups milk ½ cup
cream
Preheat oven to low heat. In a pan with high walls to accommodate four cups, pans soufflé, or other small container that can be carried to the furnace.
Mix the egg yolks in a bowl with two tablespoons of sugar.
Boil the milk with the cream and at the same time, in a saucepan, place the remaining sugar and make candy. When ready, carefully, pour over the boiling milk.
Stir well, until the caramel is completely dissolved in the milk and pour over the yolks, whisking constantly. Once everything is integrated stirring constantly, since the idea is to form the least amount of bubbles.
Place the preparation in the molds. If you have foam on the surface, remove with a spoon and discard. Fill pan with boiling water to 2 / 3 of the molds. Cover everything with aluminum foil and put two holes so steam can escape.
Bake for about an hour, but depends on the oven. Should be firm but center still have to move like a jelly. Cool
well in the refrigerator before eating.
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