Mom used to make this dessert for dinner parties when we were growing up. I made a version of this with milk in my toaster oven in college and in graduate school with a graham cracker for a quick breakfast on the run. This creme caramel recipe is from Martha Stewart.
In honor of this year’s AFTD Food For Thought campaign, I will be posting some of Lydia’s favorite recipes. She liked cooking, watching Anthony Bourdain, the Cooking Channel, the Food Network, Gourmet Magazine, Saveur, Martha Stewart and many, many more. I have her cookbook collection at my house, plus there is a stash of hers at our parents’ house, too.
- 1 1/2 cups sugar, divided
- 3 cups whole milk
- 2 large eggs plus 3 large egg yolks
- 1/8 teaspoon fine salt
- 2 teaspoons pure vanilla extract
1. Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
Join us for a gourmet food and wine event at
Grapes & Hops in Downtown Ventura at 454 E. Main Street, plus music by Kelly’s Lot and Friends
September 27, 2018 from 6:00 to 9:00 PM
Tickets are $50/person to have a gourmet food buffet and a glass of
white, red, or sparkling wine from the award-winning Grapes & Hops.
Acoustic music from Kelly’s Lot and Friends.
Kelly’s latest: ‘Rescue’ made it on the Roots Music Report Charts in 2018.
#1 Soul Blues Song, #2 Soul Blues Album, #7 California Album
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