Orange Creme Caramel with Balsamic Gastrique

Eggs star in the supporting role for this delectable dessert. Don't let the title fool you; this recipe is a breeze to make.

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

Serves 3 to 6 (plan by ramekin size)

For the Orange Creme Caramel

1/2 cup sugar + 1/4 cup sugar, separated
2 T water
2 cups whole milk
3 eggs
3 oranges


For the Balsamic Gastrique

1 tablespoon water
1/4 cup sugar
2 tablespoons cup balsamic vinegar
1/4 teaspoon vanilla extract

Comments

[susanchen2011]

The material is easy. I will try. Do you have any other recipe's recommendation?

[garnishrecipes]

Hmm, there's excellent recipes in the Sierra Mar cookbook. Sierrra Mar is a famous restaurant at the Post Ranch Inn in Big Sur, California. They break their menu down into seasonal foods, and guide you step by step through their recipes.

Since I started using their flavor guidelines, I've tried a lot of unusual combinations. They rely more on fresh herbs and spices than salt and cream for flavor.

No matter which cookbook you choose, look for writers who teach you the principles, not just the recipe. (Ex: how to make oil infusions, not just pesto.)

[susanchen2011]

Thank you for your advice.