Showing posts with label caramel pudding. Show all posts
Showing posts with label caramel pudding. Show all posts

Wednesday, May 20, 2015

Pots de crème aka caramel pudding #recipe from @DarylWoodGerber



I tried a new recipe from a Williams-Sonoma cookbook called: GLUTEN-FREE Baking by Kristine Kidd. I love when I find gluten-free books that have exquisite pictures and a wide variety of recipes.


Now when I landed on pots de crème, I though, oh, yum! Must have. By the way, pots of crème are naturally gluten-free, so it’s a bit of a cheat putting them into a book like this. I expect to have recipes that at one time needed to be converted from a regular recipe.

But I won’t quibble, because this recipe was fantastic!!!

I’m giving you the recipe as it stands, but I tweaked and changed, and okay, oops, I  made a BIG mistake. Big.  See below.  But, spoiler alert, these little gems still turned out great, despite my mistake. How’s that for wonderful!


Salted Caramel Pots de Crème

Ingredients:

¾ cup sugar
1 ½ cups heavy cream
½ cup whole milk
6 large egg yolks
¼ teaspoon pure vanilla extract
1/8 teaspoon kosher salt (I used ¼ teaspoon)
Fleur de sel or other flaky sea salt for sprinkling (I couldn’t find this!)

Directions:

Preheat the oven to 325 degrees F. Place 6 2/3-cup (5 fl oz) or ¾-cup (6 fl oz) custard cups or ramekins in a large roasting pan.



Set a fine-mesh sieve over a large glass measuring cup. [Note: I skipped this step. See below.]

Bring a kettle of water to boil.  (Fill it with about 6 - 8 cups water)

In a large heavy-bottomed saucepan over low heat, stir together the sugar and ¼ cup water until the sugar dissolves. Raise the heat to medium-high and boil, without stirring, until the mixture turns a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the mixture in the pan, about 6 minutes.  (Mine took about 8-9 minutes.)







Gradually whisk in the cream and milk (the mixture will bubble vigorously). THIS IS WHERE I MADE A HUGE MISTAKE. I READ THE PORTION AS 1 CUP OF MILK INSTEAD OF ½ CUP. MY MIXTURE WAS DEFINITELY THIN!  BUT, SEE THE RESULTS BELOW…



Reduce the heat to medium, and stir with a wooden spoon until all the caramel bits dissolve. (My caramel was one big glob, but it eventually dissolved completely, about 3-4 minutes.)

In a large bowl, whisk the egg yolks until frothy.  [Note: set aside your egg whites if you want to make something meringue-y.]  Slowly add the hot caramel mixture, whisking constantly. THIS IS HARD TO DO AND TAKE A PICTURE! IMPOSSIBLE IF THERE’S ONLY ONE COOK.



Stir in the vanilla and kosher salt.  Immediately pour the mixture into the sieve. [Like I said, I skipped this part; didn’t need it – MAYBE because my mixture was too thin, but I had no lumps!]. Divide the mixture among the cups.



Remember the billing pot of water you put on? Use it here. Add enough hot water to the pan to come halfway up the sides of the cups. Cover the pan with foil.



Bake the pots de crème until they’re just set around the edges but still move in the center when gently shaken, about 35 minutes. Carefully remove the cups from the pan and let cool completely on a wire rack. Cover and refrigerate for at least 2 hours or up to 2 days.



Sprinkle with a pinch of fleur de sel [IF YOU CAN FIND IT ANYWHERE!] over each pot de crème and serve cold.



A NOTE FROM THE COOKBOOK STAFF:  “It is safest to caramelize the sugar in a heavy-bottomed pan that has a light-colored interior so you can observe the color of the boiling sugar as it browns. The darker the caramel gets, the deeper the flavor will be, but be careful not to burn it.”


AND NOW FOR MY RESULT – ADDING THE EXTRA MILK DIDN’T MAKE A DIFFERENCE. THIS WAS SO TASTY. MY HUSBAND THOUGHT IT MIGHT TASTE SWEETER IF THERE WAS LESS MILK, SO SINCE I’LL BE MAKING THIS AGAIN—PROBABLY WEEKLY!—I’LL TRY IT WITH THE APPROPRIATE AMOUNT OF MILK.

SO YUMMY!!!!!


If you want a printable PDF version of the recipe CLICK HERE.

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Wednesday, May 6, 2015

Retro Mother's Day Week - Spinach Casserole #recipe from author @DarylWoodGerber

From Daryl aka Avery:

It's the first week of the month, and per my most recent newsletter—you got that, right?—I'm doing giveaways here and on Facebook (my Daryl page) during the first week of each month until Fudging the Books releases in August!  So see the giveaway below and click the word "comments" to enter.



***


For Retro Mother's Day Week, I've prepared one of my mother's go-to recipes. She served this often at her buffet parties. Yes, my mother was a party animal. Kid you not. She loved having friends over. When she and my father divorced, she partied even harder. She easily made lots of friends. From her real estate business, to her golfing buddies, to her bridge buddies. 



For her friends, she held wonderful buffet parties. She loved cheese platters and cold cuts and dips. She served Jell-O molds, mixed cocktails, delicious desserts.

For appetizers or main meals, she liked easy food that would satisfy quickly. This is one of her best. It's in my handwriting, not hers. Not sure where that recipe went. Bet my sister has it!

I love spinach. It's so good for you. The way it melds with cheese is amazing!

Now, this recipe calls for processed cheese. I am not a processed cheese person. I never have been. I know it is great in grilled cheese. Heck, it melts like a dream!!  But it's not cheese. C'mon.  So I have altered this recipe so it uses real Cheddar cheese. You pick. Pre-shredded or shred it yourself. Cut this little baby into 6 - 8 portions, or consider cutting it into little inch-square as appetizers.  Delicious and easy! Quiche with 
no crust. :)

PS  Have you ever noticed how old recipe cards are so smudged and used??



SPINACH CASSEROLE
(as a side dish or appetizer)

Ingredients:

2 packages chopped spinach, thawed
4 cups cottage cheese
8 ounces processed cheese (I used shredded cheddar)
6 beaten eggs
½ cup melted butter
6 tablespoons flour (I used potato starch)



Directions:


Drain thawed spinach. 


Mix all in a large bowl and pour the mixture into greased 9 x 13 baking dish.





Bake at 350 degrees F for 30-45 minutes.




Let sit for 10 minutes. Serve hot.






HALF RECIPE

1 package spinach
2 cups cottage cheese
4 ounces processed cheese (grated cheese)
3 beaten eggs
¼ cup melted butter
3 tablespoons flour

Mix and put into an 8 x 8 square pan.  Bake as directed.



GIVEAWAY

As promised, during the first week of each month until August, I'm giving away two books on Mystery Lovers Kitchen as well as 
on my Facebook page: DARYL WOOD GERBER
So leave a comment today as well as your email contact [you can be cryptic; I'm a mystery writer; I'll figure it out] and tell me whether you would prefer to win a 
Cookbook Nook Mystery or a Cheese Shop Mystery! 
 I'll pick a winner by Friday.
Good luck.  
PS  Sorry...no e-books and no Fudging the Books yet.  Just paper!




******************





Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

AS GOUDA AS DEAD





FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.



If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests!