“Surround yourself with what you love.” This has been on my mind today. Surround yourself with what you love and… you’ll be happy. Surround yourself with what you love… and it will grow… and there will be more of it. Maybe because this is happening in my life? I am so happy to be here on this island, near my family, in the midst of spring.
We are rich in eggs right now, and also rhubarb, both thanks to Jer’s parent’s farm. As one might imagine, this has been leading to all kinds of deliciousness. Last night I made rhubarb yogurt cake ( I used this recipe as a base and switched out the 1 1/2 cups flour for 1 cup AP flour and 1 cup almond meal, stirred in an extra 2 cups of rhubarb in addition to the cup sprinkled on top and sprinkled coarse raw cane sugar on the top – it turned out tasty but a little gooey in the densely rhubarby centre). Earlier in the week we had crème caramel.
very slightly adapted from Cécile Ferragut
I halved the original recipe except for the caramel, so feel free to double the amounts below if you’re feeding a crowd.
500 ml milk, preferably whole
150 g sugar
1- 1 1/2 vanilla beans, halved lengthwise
Bring above ingredients to a boil in a medium saucepan until milk foams and rises. Meanwhile, cook appoximately
1/2 cup sugar*
1/4 cup water
in a small saucepan until caramelized (brown), then pour into flan dish and swirl round until cool. When milk mixture is ready, slowly temper it (adding just tiny amounts at first, then gradually more) into
careful not to cook egg. Cook for about 45 minutes in a bain-marie (a pan of water set in the oven) at medium-ish heat (I went with 325°) until set (you want it to not slosh like liquid, but move more like jello). Chill in the fridge overnight and flip onto a plate to serve.
*If, like me, you use natural, less-refined sugars at home, heed my warning. Only refined white sugar will caramelize properly. Impurities in unrefined sugar interfere with the caramelization process and leave a person stirring a pale sticky mess. You can still use a natural sugar with the milk.