Crème Caramel

Ok, enough with this healthy stuff. Bring on dessert.

Very well! For a long time I’ve been curious about Crème Caramel but too wimpy to make it. It starts by making caramel, something I’ve done many times, but then you pour the caramel into ramekins, make a custard with eggs and milk and vanilla bean, pour it on top and cook everything in a water bath. The scary part comes later, after you refrigerate it, when your guests are there and it’s time to unmold… what if it doesn’t come out? What if the caramel didn’t melt and remained a hard block? What if your custard is too wet? Or, worse, overcooked? When it comes to Crème Caramel it’s easy to be afraid.

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