The arrival of Fall always has me wearing way more brown than usual (hey, I live in New York, I wear a lot of black!). My favorite shade this season is that deep shade of caramel, so sweet, sticky and delicious, like the caramelized sugar on top of a Crème Caramel, which happens to be one of my favorite desserts.
So, here I go, sharing one of my favorite recipes and a few of my favorite caramel vintage picks to go with it:
Vintage Deadstock Suede Caramel Cape, Market Publique House Store
Vintage Deadstock Suede Caramel Bustier, Access Aesthetic on Market Publique
Vintage Fendi Ostrich and Patent Bag, Sofia Vintage on Market Publique
Vintage Caramel Patent Clutch, Loukiesworld on Market Publique
Vintage 60s Comfy Caramel Suede Pumps, Tialey Vintage on Market Publique
Vintage Glazed Caramel Equestrian Leather Cinch Belt, Market Publique House Store
Crème Caramel
adapted from Williams-Sonoma
for the caramel:
3/4 c. sugar
3 tbs. water
for the custard:
1 1/2 c. organic whole milk
1 1/2 c. organic heavy cream
1/2 c. sugar
3 whole eggs, plus 3 egg yolks (eggs are the star here, so get the best you can find: organic free-range eggs.
1 tsp. vanilla extract
Directions:
1. Preheat oven to 325 degrees Farenheit. Arrange 8 small ramekins in a baking pan. Boil water in a kettle.
2. Make the caramel: combine sugar and water in a heavy saucepan over high heat, stirring to dissolve the sugar. Bring to a boil, then cook without stirring until sugar turns a caramel brown, about 8 minutes. Remove from heat and pour a bit into each ramekin, swirling the cup to cover the bottom evenly.
3. Make the custard: Mix the milk, cream and sugar in a saucepan over medium heat. Heat, stirring to dissolve the sugar, until small bubbles form a the edge of the pan. In a separate bowl, combine the eggs and egg yolks and whisk to mix. In a small stream, add the milk slowly to the eggs, whisking constantly.
4. Pour the custard into the caramel-filled ramekins.
5. Pour boiling water into the baking pan, around the ramekins to create a water bath and help the custard cook evenly. Cover the pan with foil and bake about 50 minutes.
6. Remove from oven and place the ramekins in the fridge to cool for at least 3 hours or up to 2 days.
7. To serve, dip each ramekin into boiling water for a few seconds. Then set the ramekin on the counter and slip a knife all around the edge. Place the dessert plate upside-down on top of the ramekin and hold together while you invert. Voilá!
