{"id":249,"date":"2014-01-29T00:57:00","date_gmt":"2014-01-29T00:57:00","guid":{"rendered":"http:\/\/axelakesson.com\/food\/creme-caramel-all-yolk-version-2\/"},"modified":"2016-01-27T23:51:24","modified_gmt":"2016-01-27T23:51:24","slug":"creme-caramel-all-yolk-version","status":"publish","type":"post","link":"http:\/\/axelakesson.com\/food\/2014\/01\/creme-caramel-all-yolk-version\/","title":{"rendered":"Cr\u00e8me Caramel (all yolk version)"},"content":{"rendered":"
\n

\"IMG_0003-1\"<\/a>For a long time I wanted to make Cr\u00e8me Caramel since it’s one of those French desserts I really enjoy. When I was recently left with six egg yolks after clarifying some stock the time was ripe.<\/p>\n

Normally Cr\u00e8me Caramel, a free-standing custard, is made with milk, cream, sugar, eggs and vanilla. Since I was stuck with my egg yolks I “had” to make a kind of super-rich version with double cream to boot. It was rather nice though, with January being a cold and miserable month.<\/p>\n

The only pitfalls would be making the caramel, which in my opinion should be rather dark to give a bitter contrast to the creamy sweetness, and also to bake the creme caramels. Like Cr\u00e8me Br\u00fbl\u00e9e it’s easy to overdo it so check the Cr\u00e8me Caramels carefully towards the end of the cooking.<\/p>\n

Ingredients for the Cr\u00e8me Caramel:<\/strong>
\n400g double cream
\n75g whole milk
\n6 medium egg yolks
\n1 medium egg
\n120g caster sugar
\n0.5 tsp vanilla extract or 1 vanilla pod
\n150g caster sugar for the caramel<\/p>\n

Preparing the\u00a0Cr\u00e8me Caramel:<\/strong>
\nStart by preheating the oven to 140C non-fan.
\nHeat the cream and milk in a pot, let it boil briefly and then let cool.
\nPlace the egg yolks and egg, 120g sugar and vanilla essence in a bowl and mix softly with a whisk. Be careful not to produce any foam, since foam would lead to bubbles in the cr\u00e8me caramel later.
\nStir in the cream-milk-mixture carefully. Set aside.<\/p>\n

Melt the remaining sugar until you desired caramel stage and then pour it into 6 ramekins (approx 100 ml each). Let cool until the caramel sets. Pour custard cream carefully on top.<\/p>\n

Prepare a baking tray by placing some parchment paper at the bottom of the tray, then place the ramekins on top of the parchment paper. Pour in boiling water in the tray, you want the ramekins to stand in about two fingers width deep water. Pour the rest of the water in when the baking tray is in the oven if that is easier. Cover the baking tray with parchment paper when it’s in the oven.<\/p>\n

Place the baking tray on the middle rack of the oven and bake the creme caramel for about 50 – 60 minutes. Checking the Cr\u00e8me Caramels consistency by jiggling the ramekins towards the end of the cooking time. Remove cups from baking tray, let chill and place into fridge for 4 – 6 hours.
\nTo serve, dip the bottm of the ramekin briefly in a bowl of boiling water then run a small sharp knife around the edge of each bowl and turn upside down on plates.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

For a long time I wanted to make Cr\u00e8me Caramel since it’s one of those French desserts I really enjoy….<\/p>\n","protected":false},"author":1,"featured_media":361,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[192,239,111,112,113],"class_list":["post-249","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-caramel","tag-creme","tag-custard","tag-desserts","tag-french"],"_links":{"self":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/249","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/comments?post=249"}],"version-history":[{"count":11,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/249\/revisions"}],"predecessor-version":[{"id":651,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/249\/revisions\/651"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media\/361"}],"wp:attachment":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media?parent=249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/categories?post=249"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/tags?post=249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}