Rose creme caramel
I came across a recipe for rose petal flan today and fell for the idea immediately. I dropped into Waitrose on the way home to get some ramekins and got to cooking straight away when I got home (stopping briefly to put on some music - I can't cook without music). By the time Vaughn arrived home I was the very picture of domestic, apron and all.
Just a couple of hours later and my tummy is feeling very content. If I were a cat, I'd be purring. As it is, I'm struggling to find enough will power to not eat the second serving that's in the fridge.
Rose creme caramel
Caramel
1/2 cup white sugar
2 tbsp water
Custard
2 cups milk (I used semi-skimmed)
1/2 cup white sugar
2 eggs
2 egg yolks
1/4 tsp vanilla extract
1 tsp rose water
Pre heat oven to 180 degrees.
Caramel: melt sugar and water over a medium heat until golden brown. Remove from heat and divide equally between ramekins, coating the bottom of each. Place ramekins in deep baking dish.
Custard: heat milk and sugar over a medium heat until sugar in melted and milk is warm to the touch. Do not let the milk boil. In a separate mixing bowl, whisk remaining ingredients. Temper the egg mix with 1/2 cup or so of the warm milk mixture, whisking as you add the milk. Reduce heat under milk mixture to low then whisk in the egg mixture. Remove from the heat and add divide custurd equally between ramekins.
Pour enough water into the baking dish to come half way up the ramekins. Bake on middle shelf until custard is gently set in the middle, about 45 minutes. Chill until cold. To serve, run a knife around the edge of the custard then upturn on a plate.
De-licious.
Just a couple of hours later and my tummy is feeling very content. If I were a cat, I'd be purring. As it is, I'm struggling to find enough will power to not eat the second serving that's in the fridge.
Rose creme caramel
Caramel
1/2 cup white sugar
2 tbsp water
Custard
2 cups milk (I used semi-skimmed)
1/2 cup white sugar
2 eggs
2 egg yolks
1/4 tsp vanilla extract
1 tsp rose water
Pre heat oven to 180 degrees.
Caramel: melt sugar and water over a medium heat until golden brown. Remove from heat and divide equally between ramekins, coating the bottom of each. Place ramekins in deep baking dish.
Custard: heat milk and sugar over a medium heat until sugar in melted and milk is warm to the touch. Do not let the milk boil. In a separate mixing bowl, whisk remaining ingredients. Temper the egg mix with 1/2 cup or so of the warm milk mixture, whisking as you add the milk. Reduce heat under milk mixture to low then whisk in the egg mixture. Remove from the heat and add divide custurd equally between ramekins.
Pour enough water into the baking dish to come half way up the ramekins. Bake on middle shelf until custard is gently set in the middle, about 45 minutes. Chill until cold. To serve, run a knife around the edge of the custard then upturn on a plate.
De-licious.
Labels: recipe
posted by Margie at 9:14 pm
4 Comments:
Oh my...
This sounds divine, I suppose I'm going to have to make it. You're so evil :P
It was pretty yum :) Though next time I'll either reduce the amount of custard or increase the amount of caramel. Probably the latter! And maybe add a bit more rose water and vanilla. Still, this one's definitely going into my handwritten recipe book. It's passed the test.
ooh, thanks for the tips. I shall bear that in mind - I did wonder at the tiny amount of rose water, thought I might like it a bit stronger.
That sounds so yummy!!!
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