(anne): chocolate crème caramel

ok…let’s say this right off-the-bat…this was probably my least favorite thing i’ve just about ever baked…that makes you want to keep reading, doesn’t it?!:) truth be told, i think it was probably a personal aversion to the texture, but considering it only made 4 individual servings, and none of them got completely eaten by my family, that should tell you something….

all that said…this recipe from dorie greenspan’s “baking chez moi” did have a few things going for it…one, it was made in individual ramekins (everyone likes their very own dessert), the ingredient list was short, and the entire process was fascinating…

a hard layer of caramel was poured into the bottom of each ramekin, and then miraculously became (and stayed!) liquid once the créme had been poured on top and refrigerated…

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i was sorry that i couldn’t like these little desserts more…

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