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Great recipe for dairy-free creme caramel

Today I prepared this recipe for creme caramel - or as they call it, caramel custard with soy milk. Despite my trepidation, it turned out pretty well, and looked similar to the photograph in the recipe.

If you prepare this recipe, note that the default quantity for the custard is 2, but the recipe for the caramel syrup makes 6. I recommend increasing the quantity for the custard to 6. First off, you might as well end up with left-overs! Secondly, the caramel syrup solidified very quickly when I poured it into the custard ramekins. I don't know if you could put aside any syrup for later use.

Does it seem worrisome that the caramel syrup gets so hard? I was worried! I had visions of eating a bland custard and struggling to wash the hardened syrup out of the ramekins. Even after cooking the custards, I couldn't tell if the consistency had improved. However, when I turned the custards out onto a plate, the caramel syrup was a lovely liquid consistency.
Your opinion welcome. Please leave a comment.



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