Recipe: Creme Caramel à la Julia Child
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I have made this but have a problem. After I turn out onto a dish, there is always hard caramel in the bottom of the mold that did not liquify. What causes this?
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@xlined i agree; a great recipe
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going to try this tomorrow~ thanks for the recipe ! :)
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@linktjoa you don't know what burnt means do you ? It wasn't burnt it was caramelized, as it should be. Tasty creme caramels alway have that. And if the bowl were too high it would have been the whole side that looked brown, not only the top which is perfectly normal.
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Turned out perfect. Thank you.
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this looks very good, ur dad rules with no doubt, u however had to wait more before taking it out da fridge and not ruining ur dads hard work.
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It's strange, I hear a French accent and automatically assume great chef. He honestly could have completely messed up the custard and I would still hold that assumption.
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Your Dad is French ! He loves cooking ! as me ! I'm french and I love cooking !!!!!
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@MilkVanillaTea yes they are essentially the same thing.... however there are some differences depend on where its from...some use evaporated milk instead of milk... some use double cream... some use a blend of milk and cream...some use a portion of egg whites.. some only use egg yolks
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This is what you get for having a French Dad, HE COOKS !~ :), Awsome!!
angizeigto 1 year ago 4
Nice video. I use fewer eggs, low fat milk, and a bit of sugar to make my creme caramel/flan but it still turns out pretty good. Hope you'll take a look sometime.
AnotherAmateur 3 months ago 3