Comments on: Crème Caramel

By: tara

tara — Sun, 22 Feb 2009 02:23:17 +0000

As soon as I saw this, my throat choked up a little with sentiment – my father is the maker of crème caramels in our family (or caramel custards, as I grew up with them named). The sight of them instantly brings me to their kitchen. Yours look lovely, the texture luscious. And you’ve totally captured the charm of the dessert – it is the bitterness, in my mind, that elevates and offsets the unctuous eggyness to something so very special.

By: FlorencePS, Greenville, South Carolina (USA)

FlorencePS, Greenville, South Carolina (USA) — Thu, 25 Dec 2008 16:52:08 +0000

PS: I meant to say in my previous comment, that I am quite impressed with your website. You are a VERY talented young woman in all that you do here. Your writing, recipes and photos all scream of someone who is quite entertaining. Take it from someone who is older and did not have the luxory of the Internet, take advantage of these years and your talents (they go by in a blink of an eye). I am quite certain that you could easily have your own cooking program (if you don’t already). Good luck and Best Wishes to you and yours.

By: FlorencePS, Greenville, South Carolina (USA)

FlorencePS, Greenville, South Carolina (USA) — Thu, 25 Dec 2008 16:02:49 +0000

Linda –> Thank you for saving my Christmas. Just recently moved and could not find my tried-and-true recipe that I’ve been making for the past 23 Christmases to go with my French-inspired holiday dinner: Roast Prime Ribs of Beef, Brussel Sprouts with Hollandaise, whipped potatoes, and for desert, Crème Caramel with homemade whipped cream. Yummm. (My mama was French and I was born there quite a few years ago, brought here at a very young age to my father’s country, the States, and raised, reason why the French-inspired meal. My mother hated turkey, which is more traditional here in the States.)

At any rate, upon doing a search for crème caramel I got so many hits, but luckily, early on, I came across yours that used the same ratio of egg yolks (6) and eggs (6) that I remembered from my own recipe. It is such an easy recipe, isn’t it? And so delicious. Our only difference in the recipes is that I cook the whole custard in one quart-size bain-marie; however, the individual ramikins seems like a great idea, too. Maybe next year. Cheers and Merry Christmas.

By: Su

Su — Sat, 12 Jul 2008 09:33:19 +0000

yummmmm!!!

By: Alyssa

Alyssa — Fri, 11 Jul 2008 18:54:48 +0000

Oh, this looks so good!

By: Tartelette

Tartelette — Wed, 09 Jul 2008 16:26:14 +0000

My favortie childhood treat (boy do I say that a lot!!). I love that first close up shot. Simple and elegant desserts like creme caramel are always a pleasure to eat and a treat to look at. Well done!

By: delicious chronicles

delicious chronicles — Wed, 02 Jul 2008 22:30:05 +0000

the pic is inspiring… it captivated me for minutes on end. lol. seems delicious

By: Teh M1K3Z0R

Teh M1K3Z0R — Sun, 29 Jun 2008 22:50:59 +0000

woah! this looks like something I MUST try….why do you tempt me lol

By: eastside resident

eastside resident — Sun, 29 Jun 2008 22:03:06 +0000

i make them all the time. they are my favorite dessert to make and to eat.

By: Linda

Linda — Sun, 29 Jun 2008 06:21:16 +0000

Gina – come back! :)

Mari and littlem – thanks!