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[1] Burnt-caramel custard. Here’s the recipe (photo © Bon Appétit). [2] A multi-portion flan made in a fluted flan pan Here’s the recipe (photo © Hummingbird High). [3] Top view of a single-portion flan, or crème caramel (photo © Le Coq Rico [now La Rotisserie | NYC]). [4] A side view (photo © Añejo Tribeca…
Continue reading “Caramel Custard Recipes For National Caramel Custard Day”
October 3rd is National Caramel Custard Day. Caramel custard is one of the numerous different types of custard. Crème caramel, also called flan, is another. Because there is no official National Flan Day (Walmart declared one in 2012 as a product promotion), and because it’s pumpkin season, we’re sharing a Pumpkin Flan recipe from Seviche…
Continue reading “RECIPE: Pumpkin Flan & The Difference Between Caramel Custard & Creme Caramel”
At the Chocolate Lab restaurant in San Francisco, crème caramel is served with a surprise: streusel crumbs and cookie utensils. Make it yourself! If you don’t want to go into baking overdrive, you can surprise your guests with just a spoon or a fork. You can buy the cookie cutters online: Spoon cookie cutter Fork…
Continue reading “FOOD FUN: Fork, Knife & Spoon Cookies With Crème Caramel”
A cream puff stuffed with crème pâtissière, pastry cream. Photo by Stu Spivak | Wikimedia. When we published an earlier tip for a brambleberry tart, we went to link to a recipe for crème pâtissière—pastry cream—and discovered we hadn’t published one. Zut alors! So here we remedy the situation, and also explain some of…
Continue reading “RECIPE: Crème Pâtissière, Pastry Cream”
