Skip to main content

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

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


Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.

By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.

Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream


1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

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

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....

About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…