Custard’s 1st stand

We made custards this week, Creme Brulee and Creme Caramel. I had no troubles with the creme brulee, we are old friends. My creme brulee had a silken consistency and “refracted light nicely” according to Chef Josh. I infused it with star anise, which gave it a mild spiced flavor.

I had a little more trouble with the creme caramel. Creme caramel is the French version of Flan. I heart flan! My first attempt at creme caramel was ho-hum. My caramel was too caramel y, after going into the oven it gave it a scorched flavor, or maybe it had a scorched flavor to being with. I also over-baked the custard slightly. My second attempt yielded better results, however I still had trouble un-molding the darned things! My creme caramel was infused with citrus and cardamom. YUM! I