This delicious dessert is such an easy task! As soon as you make it for the first time, you'll find it's a perfect ending to a grand dinner. Also - It's gluten free!
All the photos on this post were shot by Dror Einav
In Jewish tradition, the arrival of spring is also the arrival of one of our greatest holidays: PASSOVER.
I think most of us have this love / hate relationship with Passover. It's a big holiday, so it's exciting. But... You're not allowed to eat bread. Or flour. Or any kind of flour for that matter!
That requires us to eat Matsa, or to use Matsa flour etc,.
This dessert, is creamy all the way. No flour or starch needed.
I personally think it's a great dessert for your weekly family meal, for a romantic date at home, or even for a dinner party.
Alright. Let's get started shall we?
I chose to use my new ramekins from Le Creuset, as you can see they are the cutest little thing! Of course you can use which ever ramekins you own, or if you buy ones, the lid is completely optional. For me? I personally love how it's a surprise when you remove the lid and reveal the dish.
Ingredients for 8 servings:
2 1/4 cups whipping cream
1 vanilla bean, or 1 t real vanilla extract
pinch of salt
8 egg yolks
3/4 cup light brown sugar
4 T salted butter
1 T whiskey or bourbon
For the finish:
1 cup whipping cream
2 T grated dark chocolate
A seasonal fruit you like, sliced (slice it only when you serve the dessert)
Preheat your oven to 150 degrees Celsius (or 300 degrees if you're from the states).
In a small saucepan, heat the whipping cream and the vanilla, very gently. Do not let it boil.
In a separate bowl, whisk the egg yolks, and set aside.
In a deep saucepan, cook the sugar and the butter until the sugar melts.
Once it has, keep cooking until it starts to bubble and caramelize.
Keep caramelizing the sugar until it's amber brown, at which point, SLOWLY and CAREFULLY pour the heated cream into the caramel.
Be careful now, this can easily spill over!
Keep stirring until the caramel mixture is homogenous and smooth, then remove from the heat.
Using a ladle, pour little by little of the caramel mixture onto the egg yolks, and whisk immediately, so the the yolks don't cook.
add about 2-3 more ladle-full onto the egg yolks, then, pour the mixture back into the saucepan.
At this point, you can add the whiskey or the bourbon, if you like.
Strain the caramel mixture into a large measuring cup.
On a slightly deep baking sheet pan, place 8 ramekins.
Pour the caramel evenly into all of the ramekins.
Place the sheet pan in the preheated oven, and push it almost all the way in.
Pour hot water into the pan, carful not to pour any water into the ramekins and onto the caramel.
The water should cover the ramekins about halfway up to the sides.
Bake for about 45-50 minutes.
The custard if fully baked once the cream is firm and no longer wiggles in the center.
Remove from the oven, and let it slightly cool.
Once it has cooled, remove the ramekins from the water, and set aside to cool completely.
Cover the tops with plastic wrap or a lid, and refrigerate at least overnight.
For the finish:
This part is all yours. Be creative and do your thing.
Here's what I like to do:
I lightly whip the whipping cream, carefully, I don't want it to have a buttery consistency.
Using a large spoon I scoop some of that whipped cream on my CREME.
Slicing some of my favorite seasonal fruit, then place it on top of the cream, finishing with some grated dark chocolate and chocolate pearls.
This is it for today,