Friday, 10 April 2015

French Food Friday...Crème Bachique


recipe and photo from here


Bonjour mes belles,

A nice dessert for the weekend and this makes a nice change from crème caramel....

Crème Bachique


FOR THE CARAMEL: 
  • 115g granulated sugar
  • 115ml water

FOR THE CUSTARD: 
  • 100g caster sugar
  • 2 eggs, plus 6 eggs yolks
  • ½ teaspoon vanilla extract
  • 475ml double cream
  • 250ml sweet white wine
  • Unsalted butter, for greasing
 

Method

  1. For the caramel, put the sugar and 3 tablespoons of the water into a saucepan. Heat gently so that the sugar dissolves but don't let it boil and don't stir (although you can swirl the pan). When the sugar has completely melted turn up the heat and boil until the mixture turns to caramel - you can tell when it does by the dark gold colour and smell. As soon as it reaches the caramel stage, carefully add the rest of the water - it will hiss and splutter. Stir until any lumps have dissolved, then leave to cool completely and thicken. 
  2. To make the creams, in a bowl beat the sugar with the eggs and egg yolks. Add the vanilla. Heat the cream and wine gently in 2 separate saucepans until they are at simmering point. Remove from the heat and add them to the eggs, the wine first, then the cream, stirring as you do so. Strain through a sieve into a jug. 
  3. Heat the oven to 150°C/fan oven 130°C/mark 2. Put 6 buttered, metal, 125ml dariole-type moulds into a roasting tin, keeping them separate from each other. Pour the custard into the moulds, then pour boiling water into the tin to come halfway up the moulds. Cook in the oven for 35 minutes. Allow the creams to cool in the roasting tin, then remove. Cover each one and chill for 4-5 hours. If you have to chill them for longer, bring them out of the fridge about an hour before serving or the texture will be too firm. 
  4. To serve, run a knife round each pudding, dip the moulds briefly into boiling water, then turn them on to plates and pour the caramel over them. 
To drink: A very sweet, rich white, especially Sauternes.

très bon vendredi à tous, Leeann x

3 comments:

  1. Hi Leeann,
    My Mother made this as one of our Easter deserts, so delicious!!

    xoxo
    Karena
    The Arts by Karena
    Artist Nathaniel Galka

    ReplyDelete
    Replies
    1. It is indeed a small world Karena. Cannot believe that Easter has already been and gone :-)

      amicalement, Leeann

      Delete
  2. This is gorgeous! I have never had anything like this, but I would love to try it!

    ReplyDelete