Today I’m sharing my recipe at Mad at Macarons!. Jill, the Queen of Macarons creates the amazing dessert and has also published a book on macarons. If you love macarons or desserts in general, for sure you will enjoy her gorgeous and delicious works of art.
To make macarons, you will only need to use egg whites. But what to do with the leftover egg yolks? Well, Jill has a special series on her blog where her guest bloggers share their egg yolk recipes.
I was very happy and thrilled when she asked me to be her guest blogger. I know some of you might be worried that I might ruin her site by my lack of baking skills? Don’t worry, I am making Crème Caramel today and it doesn’t require baking. We call it Purin in Japan and it’s one of the most popular desserts.
Before going to her site with me, I’d like to let you know that you can follow Jill through her facebook fan page. Have a wonderful weekend everyone and see you here on Monday!
Now please join me at her site by clicking HERE.
- 10 g (3 tsp.) gelatin
- 1/4 cup water
- 4 large egg yolks
- 80 g (1/3 cup + 1 Tbsp.) granulated sugar
- 1 3/4 cups (400 ml) milk
- 1/2 cup heavy whipping cream
- 2 tsp. vanilla
- 140 g (2/3 cup) granulated sugar
- 1/4 cup water
- 1/2 cup boiling water
- In a small bowl, combine gelatin and water and set aside.
- To make caramel sauce, cook sugar and water over medium heat in a small saucepan. Gently tilt the pan off the heat to distribute color evenly as the sugar caramelizes.
- When the mixture turns into a nice amber color, immediately remove from heat and pour in 1/2 cup of boiling water and set aside.
- Soak the ramekins under warm water for 5 seconds to heat up. This will prevent the caramel sauce from solidifying. Evenly distribute the caramel sauce in each ramekin and set aside.
- In a large bowl, whisk egg yolks and sugar until creamy.
- In a small saucepan, heat half of milk (200 ml) over medium heat until the milk is warm to the touch.
- Temper the egg mixture with the warm milk (add slowly) while whisking.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture coats a spoon with a thin film, bubbles at the edges, or reaches 160F (71C).
- Add in the gelatin mixture and mix well. Remove from the heat.
- Pour the mixture through a fine sieve into a clean bowl.
- Place the bowl in an ice bath.
- Add the rest of the milk (200 ml), heavy whipping cream, and vanilla and whisk all together.
- Pour the custard into the ramekins, and chill in the fridge for at least 1 hour.
- To serve, run a small sharp knife around the flan to loosen. Turn over onto a plate. Shake gently to release flan.
My husband and my kids like lighter caramel sauce but I personally like dark and bitter caramel sauce like this… When you caramelize, make sure not to make it really dark, because it will be too bitter.