Skip to main content

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

  • 115g granulated sugar
  • 115ml water

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


  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


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

    The Arts by Karena
    Artist Nathaniel Galka

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

      amicalement, Leeann

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


Post a Comment

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…