Tag Archives: sugar

Crème caramel

creme caramel

Crème caramel or Crème renversée or even flan custard, they are different names for this succulent dessert. I always thought it’s very difficult and tricky to make it until today, i promise you it’s so easy and prepared in less than 20 minutes.

The secret of success of this caramel dessert is in using bio eggs and both milk and cream to get this very smooth and silky texture.

creme caramel

It consists of two parts of preparation. First the caramel and then the creme.

Heat 1 1/2 cup of sugar on a medium heat and in a non stick pan until the sugar gets brown and gradually melt to turn into golden caramel. it will take about 5-7 minutes.

creme caramel

Pour the caramel into a baking dish and distribute it evenly in the dish until it covers all the parts by tilting it in circular moves. Put aside to prepare the creme.

  • 4 tbsp sugar
  • 6 large eggs bio
  • dash of salt
  • zest of half lemon (3/4 tsp almost)
  • 1 1/2 tbsp cognac or whiskey of a good quality
  • 3 cups milk
  • 1 cup heavy cream

Whisk sugar and eggs, gently so you don’t get bubbles, then add salt, zest and cognac (or whiskey) and mix them until combined. Finally add milk and cream and mix well again gently to avoid bubbles which won’t give the smooth texture later when baking.

If you get bubbles you can get rid of them by sieving the mixture before pouring it in the prepared baking dish. Cover it with aluminum foil and make small holes in it. Bake it bain marie style on 200°C for almost an hour or 70 minutes. Start checking on it after 50 minutes. Insert a wooden skewer, it should comes out clean.

creme caramel

For those who doesn’t know bain marie technique (water bath or double boiler), it consists of bathing your baking dish in another wider dish containing boiling water. The water covers the outside of your baking dish to half. This technique is meant to evenly cook something, gently and gradually.

Let the crème caramel cool down, then turn it upside down on a plate, not too shallow because you will have caramel liquid coming out.

creme caramelcreme caramel

Better served after chilled in the fridge for at least 5 hours!

If you wish to serve it as individual portions you can pour the creme evenly in small ramekins.

Recipe courtesy of my mum, i am so lucky she is still here!

creme caramel

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la crème pâtissière – the easiest no fail recipe

 Crème pâtissière

Crème pâtissière is a velvety smooth pudding that’s quite quick and easy to make. It’s known as pastry cream, used as a filling for eclairs, choux, boston cream pie, napoleons (mille-feuille), tartes, cupcakes  and lots of dessert pastries.

 crème pâtissière

I learned it the easy way from my mom who is a great cook. When i say easy, i mean it’s really easy, with few ingredients and less than 10 minutes to be ready!

It’s a pleasure to make this cream and there is no chance to fail or get any lumps! Follow the instructions and you will be licking the saucepan and spoon.

 crème pâtissière

You will need:

  • 3 cups milk
  • 3 tbsp flour
  • 4 tbsp sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 1 tbsp rum

In your sauce pan mix all except the eggs and whisk until sugar is completely dissolved and all ingredients are well incorporated.

Add the eggs one by one and mix.

Now bring your sauce pan to medium heat and stir continuously, when you see the first bubble forming (after almost 4-5 minutes), put the heat to low and keep whisking until you get the desired consistency. Am talking about 1-2 minutes.

Spoon the hot crème pâtissière into a bowl and place plastic wrap directly onto it to cover. This will prevent a skin from forming as it cools. Let it rest, until it comes to room temperature and then place it into the fridge to chill for several hours.

 crème pâtissière

I have pâte a choux that i will fill in with this delicious cream!

 crème pâtissière

 crème pâtissièreYou can sprinkle on top some icing sugar, or drizzle chocolate sauce or caramel. They all match heavenly with it. Ready to serve!

 crème pâtissière

 crème pâtissièreEven kids enjoy the taste, it’s nutritious as well! My husband loves it so much he can eat it alone.

 crème pâtissière


small tricks to revamp your classic spaghetti bolognese

spaghetti bolognese

Spaghetti bolognese is a classic. Very simple recipe with no much ingredients. But small tricks transform it to a delicious dish for the whole family including toddlers.

Ingredients for 4 people:

  • 300g ground beef
  • one large chopped onion
  • two big chopped garlic clove
  • puree of 2 medium tomatoes
  • 1 tsp cognac
  • 1 tsp sugar


spaghetti bolognese tutorialIn a casserole pan on a medium heat add a splash of olive oil and cook the onion and garlic with a dash of salt, only for 5 minutes before adding the ground beef.

When the meat starts to brown add the tomato puree with a cup of water.

When it starts to boil add the cognac and sugar. Don’t worry about alcohol for your kids, cooking will take it away.

Cook for 15 minutes on medium flame, then serve it on a bed of spaghetti.

Sprinkle over a little parmesan for a deeper flavour!

spaghetti bolognese 2