so here’s my option and photos of the chocolate creme caramel from dorie greenspan’s “baking chez moi” cookbook… it’s an easy dessert and one that would really fly for anyone who likes a pudding type texture. this was fun to make, but to be honest i didn’t really apply myself or give this recipe the time and tlc it truly needed – resulting in the caramel being slightly,
dare i say,
anyway (please forget that point) let’s get on to the rest of my pictures and comments…but i’d rather be honest than impressive. it’s just a reminder what this blog is all about. learning how to bake french desserts and having a good time doing it…but now i’m on a quest to master the art of making caramel =) for no apparent reason.not the yummiest taste…not to mention the fact that a burnt flavor never is. but the crème was wonderful and turned out perfect. but to echo anne: i thought the caramel turning into liquid was completly amazing! i only had one other test taster for this recipe and they also agreed that it’s not one that i really need to repeat…because of the texture. but they did take a lovely picture.
don’t you think?