About the Dessert
Creme caramel is a French dessert, much like a cross between the hard caramel topped creme brulee and the syrupy flan. Abalsamic gastrique is a caramel made stove-top, deglazed with balsamic vinegar, and poured into the bottom of the custards before baking.
Orange zest in the creme caramel (custard) and balsamic in the caramel syrup make this dessert ideal for those who shy away from the super-sweet of the more intimidating creme brulee.
*Note: the custard portion of the recipe requires an overnight rest in the refrigerator before it can be baked with the gastrique. The entire recipe may be made up to 48 hours in advance of serving.
Step 1: Ingredients
For the Orange Creme Caramel
1/2 cup sugar + 1/4 cup sugar, separated
2 T water
2 cups whole milk
For the Balsamic Gastrique
1 tablespoon water
1/4 cup sugar
2 tablespoons cup balsamic vinegar
1/4 teaspoon vanilla extract