Friday, July 31, 2009

Crème Caramel

Crème CaramelThere's a buzz in the food world around Julie and Julia, the movie coming to theatres Friday, August 7. I can't wait to see it. And thanks to Leanne Cusack from CTV News at Noon, I'll get to see a sneak preview.

I met Leanne today to talk about my link to this movie as a featured blog on Sony Picture's official trailer website and to demonstrate a French recipe from the Le Cordon Bleu curriculum that I'm working through. Here is a link to my segment on CTV News at Noon.

I was also on A Morning Ottawa with Angie Poirier this morning where I demonstrated both Leek and Potato soup (which will be another post another day) and Crème Caramel.

Live TV is a bit of an adrenaline rush. All of a sudden, the lights are on, the camera is pointed towards you, a host is asking questions about you and your work, you're working through the key points of a recipe, and in no time at all the four to six minutes are up. I'm just thankful for the professionalism of all the hosts who make being on air so much easier.

You can read all about Crème Caramel from this post that I did last year.


from a New York Times article by Julia Child called "Eat, Memory: Sacré Cordon Bleu!"

Serves 6

For the Caramel:
½ cup sugar
¼ cup water

For the Custard:
2/3 cup sugar
2 cups milk
1½ teaspoons pure vanilla extract
2 large eggs
4 large egg yolks

Preheat the oven to 350°F. Bring a kettle of water to boil.

To make the caramel, combine the sugar and water in a stainless steel saucepan. Bring to a boil. When the mixture starts to color, swirl the pan to ensure an even color. When it is a deep amber, remove it from the heat and immediately pour it into the molds and swirl to coat the bottom of each mold. Let cool.

To make the crème anglaise, heat milk and vanilla extract in a heavy saucepan over medium heat. Bring mixture to a boil. Remove immediately from the heat and let steep for about 10 minutes.

Meanwhile, whisk the eggs, yolks and sugar until the sugar dissolves and the mixture is a pale yellow color, about 2 minutes. Continue whisking and slowly drizzle in a bit of the hot milk mixture to temper, or warm, the eggs so they won't curdle. Keep whisking and slowly pour in the remaining milk mixture. Pour this mixture into the caramel-lined molds.

Set the molds in a baking dish lined with a paper towel. Fill the baking dish with boiling water so that it comes about two-thirds up the sides of the mold. Bake until the custard sets and doesn't jiggle (and a knife inserted into the center comes out clean), about 40-50 minutes. Let the custard cool in the baking dish. Remove from the pan to finish cooling. Chill in the refrigerator for 3 hours or overnight.

To unmold the custard, run a thin knife around the edge of the mold and invert on a serving platter.


diva said...

i can't wait for the movie to be out! it's so exciting :) this creme caramel looks lovely. creamy n good. perfect comfort pudding. x

Michele said...

This looks so perfect! I love the photos as well.

Jennifer said...

I cant wait to see the movie!! Julia childs is such an idol for me!
These creme caramel sounds amazing! I can just imagine the thrill of cooking live on tv! fun!

pigpigscorner said...

I cant wait for the movie too! and you look great on tv =)

Monica H said...

oh yummy! you're turning into quite the star these days :-)

Don said...

So love it that a respected Ottawa food blogger was chosen to help promote the movie Julie and Julia.

I'm also itching to see the movie.

Congrats and I really enjoyed watching you on the CTV vid! Cheers!

Anonymous said...

Looks gorgeous Shari! I hope your TV experience was exciting and enjoyable!

Eléonora said...

This is a nice cream a bit and made in France for some time, I break it on ... and it's delicious ... good Sunday!!

lisa is cooking said...

Congratulations on your tv appearances! Your creme caramel looks fantastic, and I have no idea why I've never made this before.

Darina said...

Congrats on your TV experiences and inclusion of your blog on the Julia & Julia site. It's well deserved. I'm looking forward to the movie and cooking more recipes from MTAOFC. Cheers.

Kayte said...

You look so amazing and professional on television. So calm, so gentle, so serene, so pretty, so accomplished, so fun...all of it! You are just getting started...I know you will go far with this. This dessert looks wonderful...and sounds easy enough for me to give it a go! Congrats on a job well done all the way around!

Leslie said... in the world do you stay sooo skinny with all of your delicious food on your blog???????????
You did a great job on your segment. You didnt appear nervous at all!
Great job. You must have lost your mind when you got that call from Sony.
Great job

Susan @ SGCC said...

Congrats on all the recognition you've been getting! It's very much deserved!

The Creme Caramel looks divine! One of my favorite desserts.

Baking is my Zen...sweet nibbles for the soul said...

Just saw you in the video fantastic. And yes, your photography is ON POINT!

Anna said...

I bet there'll be a lot of Julia Child recipes being blogged as that film comes out! This looks amazing, gorgeous presentation!

Arabic Bites said...

Love the picture,totally tempting.
looks so perfect and creamy.

Meeta K. Wolff said...

always a favorite!

Taste Buddies said...

One of my favorites. Very exciting news about the movie.

Anonymous said...

I want one! Looks awesome and delicious.

Unknown said...

I can't wait to see this movie! I'm so excited! The creme caramel sounds so amazing. Congrats on your tv appearance!