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Another Food Mug Shot.

It seems silly to set up reflectors and light sources to take a picture of caramel custard, but I wonder if I should consider improving my food photo setup.

This Burnt Sugar Custard is another great recipe from one of my favorite cookbooks, Christopher Kimball's The Kitchen Detective. It's like creme caramel with the caramel mixed into the custard. No messy unmolding here! Interestingly enough, the recipe calls for you to serve the custard warm or at room temperature.

Cooking Note: If you're making custard and notice that there are some little bits of egg white or yolk that you can't seem to beat smooth, pour the liquid custard through a fine mesh strainer and into another bowl before distributing it into ramekins. That's what they make those strainers for.



( 2 comments — Leave a comment )
Jan. 6th, 2011 12:07 am (UTC)
I spilled caramel syrup all over the stovetop ha ha ha
Jan. 6th, 2011 12:25 am (UTC)
I managed to clean that off with hot water, thank God. I was afraid that we'd permanently damaged the cooktop with that stuff.
( 2 comments — Leave a comment )