I have been having Creme Caramel related nightmares since mine didn’t set in class last week. Around half the class was unable to achieve the correct wobble and the chef decided it was down to malfunctioning ovens as the custard mixture is very simple and shouldn’t really produce rogue results. I think I got a splash of water in a few of mine when I was a little overzealous with the wobble test which involves shaking the Bain Marie to test if the custards do a delicate little jiggle. Regardless, when I opened my eyes this morning having been battling with creme caramels in various peculiar guises all night long I decided the first item on the agenda today was to bake some custards, and hopefully put the issue to bed once and for all! It’s the first time I have had a moment to practice any course dishes at home and pottering round an empty kitchen listening to kiss felt like being on some kind of 5 star resort! I didn’t have to queue for the sink, negotiate borrowing half a mixture from anyone, and I didn’t say BACKS even once the whole hour. Bliss! Learning all the kitchen jargon will take a while I think as I am told there is quite a large vocabulary of such terms, although perhaps it won’t take as long as I anticipate; I had to stop myself shouting backs at a bunch of teenagers as I tried to get off the tube the other day. Whoops. 

So BACK to the creme caramel ( there I go again!). The first step is cooking a dry caramel to line the custard with that glossy golden slime. Just as I was bringing the caramel to the correct temperature my thermometer decided to have a mid life crisis. I erred on the side of caution and took it off the heat. I lined the ramekins with the caramel and patiently waited for it to harden. It didn’t. Back in the pan it went! 

When the caramel was right I put it back in the ramekins and made a wonderful water bath in a spacious pan. These custards were practically having a spa day. Just as I’m opening the oven I notice the pan has a plastic handle. Back to the work surface we go! I made a new water bath in two smaller all metal pans and tried again. With no further hitches the custards started to cook nicely and when it was time to unmould them they didn’t disappoint! Despite my first impressions of the dish, it’s actually pretty simple and really a rather nice little desert. I plated with a fruit garnish ( not a fruit salad as chef likes to point out whenever we are heavy handed with the fruit decor ) and neatened the sides with a heart shaped cookie cutter. So there we have it. One creme caramel well done, and the prospect of a good nights sleep! 

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due

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