Week 5 of Baking Arts saw us making cremes and creams - Crème Caramel and Bavarian Cream to be exact.
We started off with Creme Caramel. The process is somewhat similar to Creme Brûlée, so I was quite comfortable with this recipe.
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| Crème Caramel |
Chef also taught us how to make sugar decorations (as shown at the bottom of the collage above), something I had not tried before. I love seeing the sugar transform through the various stages of heating - much like watching the leaves change colours in fall. I'll definitely play with sugar a little more and dedicate a future post to it.
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| Bavarian Cream |
While the Crème Caramel baked in a bain-marie (water bath), we prepared Bavarian Cream.
We were provided a number of flavour options - I chose a combination of chocolate, orange and coffee for my batch. If you ever try these, please DO try this flavour pairing - it is to die for. See recipe below.
No baking is involved in making these decadent little treats - they set in the refrigerator. The demo batch that Chef made was in the freezer for a while and was slightly frozen by the time we sampled them. They were the consistency of a semifreddo. I quite enjoyed them that way.
If semifreddo isn't your scene, enjoy chilled and topped with fresh whipped cream. But hurry, they won't last long.
Servings: 22
Ingredients
- 500 ml milk
- 250 g sugar
- 20 g gelatin
- 200 g whole eggs 4
- 2 g salt
- 5 g vanilla extract
- 500 g whipping cream
- 20 g chocolate
- 1 tablespoon each of
- orange and coffee flavourings
Instructions
- Place milk in a medium saucepan and heat to a temperature comfortable enough to dip your finger.
- Remove from heat and sprinkle gelatin over top.
- In a stainless steel mixing bowl, whisk together sugar, eggs and salt. Place in refrigerator to chill.
- Pour the milk/gelatin mixture over the chocolate. DO NOT stir. Shake bowl to move mixture around to aid in the melting of the chocolate.
- Add your flavourings and w
- hisk mixture until smooth and combined and set in the refrigerator to chill.
- Whisk whipping cream to a soft peak and set in refrigerator to chill.
- Remove the milk mixture and the egg mixture from fridge and add milk mixture to egg mixture and combine well. Pour through a sieve.
- Add whipped cream in thirds to chocolate mixture and fold gently to incorporate.
- Pour into cups - the mixture should be thick, but still runny.
- Refrigerate to set.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
G Pavao says
Looks delicious!
Regina @SpecialtyCakeCreations says
Mmm..I like me some Bavarian Cream, sounds like an interesting flavor combo.
My Lovely Bites says
Awesome-looking recipe! I have been looking for some bloggers posting about Culinary Arts since I have been thinking about it myself, and it definitely seems like it's yielding amazing results!
I Sugar Coat It! says
I am enjoying it a bunch! It looks like a pretty plain jane dessert, but the flavors are amazing.
I Sugar Coat It! says
Oh, you should definitely try it, Regina.
I Sugar Coat It! says
It was.