Posted on Thursday, 12th April 2012 by Grace Massa Langlois
For me, choosing a favourite among classic desserts like Crème Caramel is nearly impossible. Sort of like swimming upstream…in Jell-O!
However, this Crème Caramel is definitely in my “extra special” category because I added mascarpone cheese in the flan giving it a silky smooth in your mouth feel. And I also infused the vanilla bean for an hour, imparting a wonderful aromatic essence. To further enhance the caramel flavour, I cooked the custard in the same saucepan that I used to make the liquid caramel. That way the cream savours all the bits of caramel on the sides and base of the saucepan – mmm…heaven!
And for a twist, when turning out the flan, pour a little liqueur like Grand Marnier or Brandy over the cascading caramel.
I have great news to share, drumroll please…my cookbook has gone to print – yeah! And should be available online and in bookstores in May.
May has always been a very significant month in my life. I was born in May. I met my husband, Moe, in May. Moe proposed in May. We married in May. May was a month full of celebrations…until it wasn’t.
It’s incredibly surreal how things happen in life. It makes we wonder, was there a reason for the delays in the book? Were the delays a blessing? Is it time to remember all the good things that happened and will happen in the month of May? And is it time to finally leave the pain of May 2004 behind?
Walking through the stages of grief I’ve realized how much I miss the little things. And often it’s the little things we take for granted. I miss the way he used to brush the bang away from my eyes, or how he wrapped his arm around my waist. Missing the little things helped me put things in perspective. Sometimes we need to stop and enjoy the simple pleasures in life. Whether it comes from the joy of watching a beautiful sunset, or taking a walk on the beach, listening to your favourite music or indulging in a simple classic dessert like this Crème Caramel.
Mascarpone-Crème Caramel {Creme Caramel con Mascarpone}
When I make this dessert I like to heat the cream mixture in the same pot that I used to make the caramel, it’s a wonderful way to add flavour to the flan because it picks up the flavour of the caramel. Also, for added flavour, when you turn out the dessert, pour a little liqueur over the liquid caramel like Grand Marnier or Brandy.
Makes 8 120 ml (4-ounce) servings or 1 23 cm (9-inch) cake or flan tin
- Caramel Topping
- Flan
Caramel Topping {Caramello}
- 225 g (1 cup) caster (superfine) sugar
- 60 ml (¼ cup) cold water
- Arrange 8 ovenproof dishes in a deep baking dish lined with a folded tea towel, making sure that the dishes do not touch each other, set-aside. If using 23-cm (9-inch) cake or flan tin, place in the centre of the deep baking dish and set-aside.
- In a small saucepan, combine the sugar and the water. Cook over medium heat, stirring constantly, until sugar dissolves. Stop stirring and continue to cook syrup over medium heat, swirling the pan over the burner occasionally and washing down the sides of the pan with a pastry brushed dipped in water, until the syrup reaches a golden liquid caramel.
- Remove from the heat. Carefully divide the liquid caramel evenly between the ovenproof dishes. If using 23-cm (9-inch) cake or flan tin, pour caramel into the tin and swirl the pan to evenly coat the base. Set-aside to set caramel.
Flan
- 400 ml (1 2/3 cups) heavy cream
- 150 g (¾ cup) mascarpone cheese
- 1 vanilla bean, split and seeded
- 6 large eggs
- 150 g (2/3 cup) caster (superfine) sugar
- Bring a teakettle of water almost to a boil. Preheat oven to 160° C (325° F).
- In a small saucepan, bring cream, mascarpone cheese, vanilla bean and seeds almost to the boil (small bubbles starting to form around the sides of the saucepan), stirring constantly until mascarpone is melted.
- Remove from the heat, cover and allow vanilla to infuse, 30 to 60 minutes (the longer the vanilla infuses the better the flavour).
- In a large bowl, whisk together eggs and sugar until combined well.
- Pour the cream mixture into the egg mixture in a slow steady stream while whisking constantly until combined well.
- Strain the custard through a fine mesh sieve into a pourable container; discard solids. Set-aside allowing any bubbles to dissipate. Remove any foam on the surface of the custard with a spoon.
- Evenly divide the custard between the dishes (or cake or flan tin).
- Cover each individual dish (or cake or flan tin) with aluminum foil to prevent a skin from forming on the surface of the flan while it bakes.
- Open the oven door and pull out the middle rack halfway; transfer the deep baking dish to the rack. Carefully fill the baking dish with enough hot water to come two-thirds up the sides of the individual ovenproof dishes (or cake or flan tin). Carefully push in the oven rack. Bake until set around the edges but still wobbly in the centre (flan will continue to set as it cools), 45 to 60 minutes. (If making one large flan, a little extra time may be needed.)
- Remove from oven and transfer to wire rack. Remove individual dishes (or cake or flan tin) from water bath. Run a thin knife around the edges to loosen the flan. Cool completely then chill for at least 4 hours.
To Serve Mascarpone-Crème Caramel
- To easily turn out flans, fill a small bowl with hot water. Run a thin knife around the edges of each flan. Working with one flan at a time, place the ovenproof dish in the water for about one minute. Wipe the bottom of the dish with a kitchen towel. Place a dessert dish over top and flip over. If flan doesn’t turn out, place in hot water and repeat process. Follow the same procedure if making one large flan but fill a larger dish with hot water and turn out onto a cake plate.
- Pour over any remaining caramel and serve. If making one large flan, cut into wedges to serve.
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Tags: afternoon tea, cake, cakes, caramel, caramel sauce, dessert, desserts, desserts for entertaining, entertaining, food, food photography, food photos, individual dessert, individual desserts, mascarpone desserts, mascarpone recipes, mini cakes, pudding
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Fillings, Frostings & Dessert Sauces, Recipes
Comments (24)
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April 12th, 2012 at 4:02 pm
What a lovely dessert and post, Grace. Congrats on your book – I can’t wait to see it. Here’s to many more lovely days this May!
April 12th, 2012 at 4:42 pm
Mmmmm – I love creme caramel, but with mascarpone? Heaven!
Your pictures are gorgeous.
April 12th, 2012 at 5:34 pm
Oh, this looks heavenly, Grace! And, as always, your photos are phenomenal!
April 12th, 2012 at 6:18 pm
Oh my gosh, such a thing of beauty. Looks scrumptious. Fantastic photos too.
April 12th, 2012 at 6:46 pm
These look so perfect and thick and creamy! I need a huge bite!
April 13th, 2012 at 7:17 am
Oh, I can see how mascarpone would be so great in creme caramel!
April 13th, 2012 at 9:51 am
Carolyn I bought a couple of large tubs of mascarpone not realizing Liana had already purchased a couple, I thought I would give it a try and I am so happy I did because the result was amazing, so creamy.
April 13th, 2012 at 10:25 am
Hi Grace,
Can’t wait to see your book! Congrats!
April 13th, 2012 at 8:28 pm
What a fantastic dessert! And congratulations on the book!
April 14th, 2012 at 8:49 am
This is beautiful Grace! I picked up mascarpone at the store yesterday and put it back because I didn’t know what to do with it. Now I know. Congrats on the book and wish you tons of success and happiness.
April 14th, 2012 at 10:02 pm
Your creme caramel looks amazing and sounds even better! The mascarpone must give it a heavenly texture!
April 15th, 2012 at 4:41 am
Thank you so much Sandra!
April 15th, 2012 at 4:41 am
Thanks Marina!
April 16th, 2012 at 5:31 pm
Looks divine. Good news on the book front. Will it also have metric weights in it? There are a lot of us UK folk who I am sure I could entice with it if they do not have to work out cups – it confuses them
Will it ship over here do you know?
April 16th, 2012 at 7:41 pm
What a great combination between Mascarpone and cream caramel. Congratulation on your book and wish all the best.
April 17th, 2012 at 8:26 am
Hi Jacqueline, definitely will have metric conversions. We use metric system here in Canada Jacqueline. I have a US publisher but they understood that I base everything on weight, we’ve also made notations in the book that I’ve based all recipes on weight. The only metric conversion that unfortunately was removed in the final layout (due to space constraint) was the metric measurement for pan or mould sizes. Jacqueline as far as I understand my book will be available in all English speaking countries, therefore you should be able to order on your own home front. If you have a moment could you check to see if you can order through one of the UK online book distributors? Or could you pass along the names of your online book distributors and I will check to see if the book appears in the search results for order? Thanks Jacqueline!
April 17th, 2012 at 9:44 pm
Hi Grace!
These look really good.
I’m sure you’ll have tons more good Mays.
I mean.. your book will be a best seller until the following May, right?
April 22nd, 2012 at 9:50 pm
[...] Adapted from La Mia Dolce Vita [...]
April 23rd, 2012 at 3:11 pm
Grace, when can I order your book online in May?
April 23rd, 2012 at 10:00 pm
Lyly you can use this link and order now if you’d like, it’s on special if you buy early, here’s the link – http://www.amazon.com/gp/product/1612430244?ie=UTF8&tag=grasswelif-20&linkCode=xm2&camp=1789&creativeASIN=1612430244 Thank you so much for the support, I so hope you enjoy!
April 30th, 2012 at 2:59 pm
[...] caramel flavor. Then, she lets the vanilla bean infuse the mixture for a whole hour! To serve the Mascarpone Crème Caramel, simply flip it onto a plate, and add a drizzle of liqueur, such as Grand Marnier or brandy. This [...]
September 21st, 2012 at 3:00 pm
[...] It’s one of the most popular desserts enjoyed across Italy but its popularity has clearly extended beyond the Italian borders often seen on restaurant menus across the world. According to ancient tradition, to add flavour to the panna cotta, it should be paired with caramelized sugar like the crème caramel. [...]
January 28th, 2013 at 8:58 am
Hi,i followed the recipe,but it came out like a cake
January 28th, 2013 at 3:21 pm
Mina I’m confused, do you mean the texture was firm? Possibly you baked for a little too long, unfortunately baking times can vary with different ovens, the flans should be removed when set around edges but still wobbly in centre.