15 Gluten-Free and Vegan-Friendly Bakeries to Try in Los Angeles

creme caramel :: Article Creator

Rich Maple Crème Caramel

Make a caramel by gently dissolving the sugar in 100ml (3 1/2 fl oz) water in a small heavy-based saucepan, then boil without stirring until the syrup turns a golden color (but do not allow it to darken or it will be bitter).

Pour the hot caramel into 6 x 150ml (1/4 pint) dariole moulds, working quickly. Tilt each mould to ensure it is evenly lined on the bottom and a little way up the side with caramel, discard any excess and allow the caramel to cool.

Bring the cream, milk and maple syrup to simmering point in a saucepan over a medium heat. Whisk the eggs and egg yolks in a bowl, then slowly pour in the hot cream, whisking continuously. Pour the cream mix through a fine-mesh sieve into a jug, then carefully fill the prepared moulds. Remove any surface bubbles using a teaspoon.

Place the moulds in the slow cooker. Pour in boiling water to come three-quarters of the way up their sides, cover and cook on low for 3 to 3 1/2 hours.

Remove the lid and allow the creams to cool in the slow cooker, then take them out of the water, place on a tray and cover in cling film. Refrigerate for at least 5 hours before serving.

Make this in advance: ?This pudding can be made up to 2 days in advance

Recipe courtesy of Slow Cooking by Antony Worrall Thompson/Mitchell Beazley, 2012.


Classic Crème Caramel

First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour.


Coconut And Litchi Creme Caramel Recipe

1.

Heat the coconut milk, add sugar, eggs and nutmeg. Don't boil or the mixture will turn to scrambled eggs.

2.

Strain the mixture, add the lychees and set aside. In a pan, melt the sugar to make a golden brown caramel, pour into small.

3.

Moulds so that the base is coated evenly with the caramel. Pour the milk mixture, bake in a double boiler for 30 minutes at 160 degree C.

15 Gluten-Free and Vegan-Friendly Bakeries to Try in Los Angeles

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