Final Course of the Fourth of July Cook-In
Jul. 4th, 2011 10:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
crafty_packratWe had to set these in a skillet with water as a double boiler of a sort to loosen up the caramel bottoms of these, but these Orange-Vanilla Caramel Cremes turned out wonderfully when we upended them.
Basically, we made flan with a melting orange caramel top by flipping them out. Next time, I'd slice the orange peel into much thinner slivers, butellen_fremedon pointed out that they really nicely countered the rich sweetness of the custard, so using the peel so aggressively worked out.
So the great Cook-In was a great success, though we both wished several times for a bigger, better laid-out kitchen. And more people to eat all the food, because seriously, it seemed that we Cooked All things.
And I seriously want to try more recipes from Purple Citrus and Sweet Perfume -- these are fabulously tasty recipes.
Basically, we made flan with a melting orange caramel top by flipping them out. Next time, I'd slice the orange peel into much thinner slivers, but
ellen_fremedon pointed out that they really nicely countered the rich sweetness of the custard, so using the peel so aggressively worked out.So the great Cook-In was a great success, though we both wished several times for a bigger, better laid-out kitchen. And more people to eat all the food, because seriously, it seemed that we Cooked All things.
And I seriously want to try more recipes from Purple Citrus and Sweet Perfume -- these are fabulously tasty recipes.
