Crème Caramel

Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: , , , , , , , , , , | No Comments »

Caramel:Mix sugar and water and let it boil without stirring. When it becomes golden, remove from the heat and distribute it in 4 ovenproof ramekins. Turn them, in order to fully coat the bottom and sides of each one with the caramel.;Crème:In a bowl, mix the eggs, egg yolks, sugar and vanilla. Heat the milk and add it to the eggs, a little at a time, mixing constantly. Sieve the mixture and fill the ramekins. Set the ramekins on a tray and fill with boiling water to about half the height of the ramekins. Bake for approx. 45 min. at 180C in a preheated oven. Remove and refrigerate overnight. To unmold, circle each créme with the tip of a knife to loosen it, before turning the ramekins upside down.

Tarte Tatin

Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: , , , , , , , , , , , | No Comments »

Spread the softened butter over a 23cm ovenproof frying pan and dust it with 50g sugar. Peel, core and slice the apples in 4 wedges. Arrange a layer of apple slices, as tightly as possible, in a neat pattern in the skillet. Dust with the remaining sugar and drizzle over the melted butter. Cook over medium heat, until the sugar caramelizes to a pale brown colour, approx 20 min. Remove from the heat. Open the pastry sheet and prick it with fork, so that it doesn’t rise in the oven. Bake at 200C until the pastry begins to brown, approx. 30 min. Let it cool slightly and remove from the mould, while still warm. Serve with cream or ice cream.