Crème caramel 3 January 2005, 00:15


Crème caramel, January 3, 2005

My caramel sauce hardened up too much, but Kirsten just said to keep stirring. All four of us were crowded into my small kitchen. But it worked and we had a ball.

I can’t remember what D & K’s caramel recipe was, where they had similar results. I do a hard caramel topping for Hungarian Hazelnut Torte from Reader’s Digest’s Creative Cooking. Next thing to try will be the caramel fripperies for an Île Flottante.

In front of the fire, I think we had some mulled apple cider the same night: unclarified apple juice, cinnamon stick, whole cloves, and a piece of candied ginger.

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