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 gelatin
- 4 Tbsp. (1/4 cup)* water
- 4 egg yolks
- 80 g (1/3 cup) sugar
- 400 ml (1 3/4 cup) milk
- 8 Tbsp. (1/2 cup) heavy whipping cream
- 2 tsp. vanilla
- 140 g (2/3 cup) granulated sugar
- 4 Tbsp. (1/4 cup) water
- 8 Tbsp. (1/2 cup) boiling water
- * I also added measurement in US measuring cup in parentheses, but I highly recommend using a food scale to follow this recipe precisely.
- In a small bowl, combine gelatin and water and set aside.
- In a small saucepan, combine sugar and water. Caramelize the mixture on medium heat. Shake the pan once in a while but you don’t need to stir with spoon. Patiently wait until it turns into a nice amber color.
- When you see nice amber color, immediately pour ½ cup of boiling water because it will quickly get darker and darker (resulting in bitter taste). Make sure to wear a kitchen mitten so you won’t get burnt from the hot liquid splashing. Remove from heat.
- Quickly soak the ramekins under warm water so sugar doesn’t solidify right away. Pour the caramel sauce in the ramekins.
- In a large bowl, combine egg yolks and sugar and whisk until it becomes creamy and smooth (That’s my husband mixing it up. I asked him to be my assistant while I took pictures).
- Meanwhile in a small saucepan, bring half of milk (200 ml) to a boil. Remove from heat right before it starts to boil.
- Slowly stir in a few drops of the hot milk at a time into the egg mixture and mix together. Do not pour milk at once as the hot milk could cook the egg mixture and make it lumpy. Whisk all together.
- Pour the mixture back into the small saucepan. Heat the mixture on low heat and whisk until it’s completely blended.
- Once it gets warm again, add the gelatin and mix. Make sure it melts completely. When the gelatin is completely mixed in, remove from the heat.
- Pour the mixture over the sieve into the clean bowl.
- Prepare iced water in a larger bowl and place the mixture bowl inside.
- Add the rest of the milk (200 ml), heavy whipping cream, and vanilla. Mix all together well.
- Pour the mixture into the ramekins, and chill in the fridge for more than 1 hour.
- After chilled, insert knife around the Crème Caramel and flip the ramekin on to the serving plate. If it doesn’t come down, hold the ramekin like this (below) and shake once vigorously. You should hear the Crème Caramel drop on the plate.
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.