Flan-tastic

After my previous post this week I got pretty anxious to try out Julia Child's recipe for crème renversée au caramel, a dish that caused her to fail her final exam. It was, in truth, pretty easy. It's a three-step process; burn sugar, create custard base, bake custard. Quite simple in technique. My only problem was when I cooled my liquid caramel too much, resulting in a grainy taffy before I could pour it into the molds. Still, that was a pretty easy fix. I added some more water and remelted the sugar.

I also changed the presentation up a little bit by opting for single-portion sized ramekins as opposed to the suggested 4-cup charlotte mold and the result was spectacular.

With a creamy crème-brulée texture and the sweet caramel sauce of flan it was a simple dessrt with big presence.

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