Always, without fail, whenever I leaf through it, I find myself pausing at the same pages: the recipe for that comforting, motherly crème caramel, the most chocolatey mousse made with countless eggs, and the upside-down apple pie!
I read them over and over—though, truthfully, it isn’t so much that I read them, but that they instantly carry me back to the beautiful years of my childhood
To the quarrels with my sister over who would get more sauce, who would manage to grab the largest piece.
Even in the last years of my father’s life, whenever I prepared crème caramel for him, his eyes would shine, and I could see his thoughts drifting away, sailing back to the past.
The crème caramel, the upside-down apple pie, and the chocolate mousse were his favorites.
I would simply sit there, quietly, soaking in those magical moments of calm and contentment at his side.
Those rare and precious moments when he would open up about his life—the great love he shared with my mother since they were children, the years of the occupation, the struggles, his journeys, his friendships…
A torrent of life, overflowing with stories!
The Recipe…
The easiest, and truly the most delicious cream from my childhood memories—the velvety queen, the crème caramel—is now yours…
Ingredients
For the custard:
6 eggs
1 liter milk
7 tbsp sugar
2 fresh vanilla pods or 2 packets vanilla powder
For the caramel:
10 tbsp sugar
1 tbsp water
1 tbsp lemon juice
The quantities are for a ring mold (with a hole in the center) about 30 cm in diameter, which you can still easily find today.
Of course, you can also use the well-known individual ramekins, a rectangular pan, or whatever shape your appetite and imagination desire.
Instractions
Since I was a child, standing beside my mother, I always had the “serious” job of whisking the eggs.
My mother, of course, always handled the caramel—it was too dangerous for children, and only an adult could make it.
This was the simple, everyday dessert that my father loved so much, and we always prepared it for him with great joy.
Method
Homemade crème caramel requires patience, but above all, care with the caramel.In a small saucepan, put the sugar for the caramel along with the water and lemon juice.
Place over high heat and stir until it becomes a light-colored caramel.
Immediately pour the caramel into the mold, being very careful as it is extremely hot.
Tilt and rotate the mold so the caramel spreads evenly, then set it aside to cool.
Heat the milk well with the vanilla and the sugar, then let it cool until lukewarm.
In a bowl, beat the eggs thoroughly with a whisk or a blender.
With a deep ladle, take a little of the warm milk and pour it into the eggs, stirring constantly.
Repeat this process several times, and finally pour the entire egg mixture back into the milk, mixing well.
Pour the mixture into the mold with the caramel that has already set.
Preheat the oven to 180°C (350°F).
Place a towel in a large roasting pan, set the mold on top, and pour in hot water until it reaches one-third of the way up the mold.
Carefully place the pan in the oven—so the water doesn’t spill—and bake for 45 minutes.
Remove the mold from the water bath and allow it to cool.
Once cooled, place it in the refrigerator for at least 24 hours so that the caramel has time to melt into a sauce.
To unmold the homemade crème caramel, dip the mold into hot water for a few seconds.
Then, using a knife or your fingers, gently loosen the edges around the top.
Invert onto a large, deep serving platter so as not to lose any of the precious caramel sauce!
Remember…
Do not bake it any longer, or it will become firm and lose its velvety texture!
Good luck with one of my most beloved desserts…
Text and photos by Giorgio Grigor
