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Caramel custard - Pot de crème, caramel au beurre salé

(En français plus bas)

In the heart of winter, nothing warms the soul, and ultimately, the stomach like comfort food.  So many to chose from.  I'll post a recipe a week to while away these long months.  Crème brulée is a favorite but not everyone has a kitchen torch (or like to torch everything like I do and set the smoke alarm off). If you do like torching, see creme brulée recipe under "Sweets".  

For a change of pace, custard creams are similar in texture and taste, here's the recipe for a salted caramel custard with something else crunchy on top, nuts.

Ingredients : 

120 g of sugar (du sucre)
1 tablespoon of water (1 c-à-s d'eau)
50 cl milk (du lait)
4 egg yolks (jaunes d'oeufs), keep the egg whites for cookies or cakes to come....
1 teaspoon lemon juice (jus de citron)
1 teaspoon vanilla extract or 1/2 vanilla bean (1 c-à-c de extrait de vanille ou sucre vanillé ou la moitié d'une gousse de vanille)
30 g of salted butter (du beurre salé)
1/2 teaspoon sea salt (1/2 c-à-c sel de mer)
1/8 cup pecans or almond slivers (20 g de noix de pécan ou d'amandes effilées )

Wait until the caramel becomes a clear, medium to dark brown color, then add butter.

If the heated milk a develops a crust, remove it  before you pour into caramel.

If you don't remove all the bubbles, they become baked on like this, which I remove with a spoon, or cover with nuts, ah ha!

Preheat oven 175° C (325° F). In a saucepan, caramelize 60 g of sugar with water and lemon juice.  In a separate saucepan, warm up milk.  As soon as the caramel is medium brown in color and sugar has dissolved, add butter in small chunks and blend into caramel.  Gently pour in boiled milk in a thin stream in small amounts, and stir well, avoiding the crust if one has settled on the top.  In a bowl, beat egg yolks with remaining sugar until you get a light yellow color.  Add vanilla and salt.  Gently blend in the caramel milk mixture.  Pour into yogurt jars or ramekins with a fine mesh strainer to remove bubbles, leaving room of about 1/2 inch from top. Remove any bubbles from the top with a spoon. Place ramekins in a pan and fill the pan with water (so you have the ramequins half immersed in water) then cover with aluminum foil.  Bake for 30-40 minutes or until the custard has set and no longer trembles.  Remove from oven and water, and allow to cool. Refrigerate a least 2 hours or overnight. Toast the almond slivers and pecan halves and sprinkle on each ramekin.  Enjoy, everyone !

Au cœur de l'hiver, rien ne remonte la morale comme un bon plat ou un dessert préféré. Tant de choix comme plats, mais en tant que desserts rien de mieux qu’un bon pot de crème, et cette fois-ci, au caramel au beurre salé. Je vais proposer une nouvelle recette par semaine pour passer ces mois d'hiver. La crème brûlée est un autre favori mais nécessite un chalumeau de cuisine (voir ma recette dans la rubrique « Sweet »). 

Pour changer, voici la recette pour les pots de crème, de texture et de goût similaires, avec autre choix de croustillant sur le dessus, les noix de pécan ou effilés d’amandes.

Préchauffer le four à 175 ° C (325 ° F). Dans une casserole, caramélisez 60 g de sucre avec de l'eau et du jus de citron. Dans une autre casserole, réchauffez le lait. Dès que le caramel est de couleur blond foncé et que le sucre est dissous, ajoutez le beurre en petits morceaux et mélangez bien. Plus le caramel est foncé, plus le goût est prononcé. Versez doucement le lait chaud en un mince filet par petites quantités, et remuez bien, en retirant la fine peau (s’il y en a une qui s'est formée sur le dessus). 

Dans un bol, battre les jaunes d'œufs avec le sucre restant jusqu'à ce que vous obteniez une couleur jaune clair. Ajouter la vanille et le sel. Incorporer délicatement le mélange de lait au caramel. Verser dans des pots de yaourt ou des ramequins, avec un chinois fin pour éviter la mousse, en laissant de la place à environ 1/2 cm de la bordure. Retirez la mousse du dessus avec une cuillère. Mettez les ramequins dans un plat et remplir à mi-hauteur d'eau, puis couvrir de papier d'aluminium. Cuire au four pendant 30 à 40 minutes ou jusqu'à ce que la crème soit prise et ne tremble plus. Retirer du four et de l'eau et laisser les pots se refroidir. Réfrigérer au moins 2 heures ou toute la nuit. Faire griller les d'amandes effilées et/ou les noix de pécans et parsemer sur le dessus. Bon appétit !




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