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French food friday....crème caramel



recipe and photo from here


 Bonjour from a chilly SW France,

I am in the mood for caramel and hope that you are too.....

crème caramel

Serves:  8 Preparation time: 30 minutes (plus 4 hours refrigeration) Cooking time: 1 hour

You will need170g caster sugar
375g tin sweetened condensed milk 5 eggs 600ml milk 400ml tin half-fat coconut milk

Method
1. Preheat the oven to 180°C/350°F/gas mark 4.
2. To make the caramel, put the sugar in a small heavy-based pan over a medium heat. Stir occasionally with a fork until the sugar has dissolved and the caramel is dark golden.
3. Remove from the heat and pour carefully into a non-metallic 23cm ovenproof dish (hold the dish with a tea towel while you pour the caramel – it will be very hot). Put the dish in a deep roasting tin.
4. Whisk together the condensed milk, eggs, milk and coconut milk. Strain into the dish over the caramel. Pour hot water into the roasting tin to reach halfway up the dish (this turns it into a bain-marie), cover the tin with foil and bake for one hour.
5. Test if it’s ready by lifting the foil and jiggling the dish — the custard will look set but wobble like a jelly. Remove the dish from the tin, cool and refrigerate for at least four hours.
6. To serve, run a small knife around the edge of the dish and then put a serving plate on top. Carefully turn both the dish and serving plate over, holding them firmly together, then lift off the dish.
Tip: The coconut milk is perfect after an Asian meal, but replace it with milk if you prefer.

bon appetit à tous, Leeann x

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a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

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