cream and eggs


I tried making creme caramel for the first time, from Tom Douglas’ recipe in Seattle Kitchen (if you’ve ever been to one of his restaurants, this is almost always on the menu, along with coconut creme pie). Ten egg yolks, four cups of heavy cream, with sugar and vanilla. Serves 8. Yes, it was every bit as rich as it sounds.

10 egg yolks

I have no pictures of the final product. We were able to unmold the custards, with some difficulty, but they all got eaten, practically within seconds. Then people took the emptied ramekins, poured Cardamaro inside, and scraped them out with spoons. There was no remaining evidence.

4 cups of heavy cream

making caramel


One thought on “cream and eggs

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s