I love twitter! Originally, I stayed away from twitter – why join I thought? It is just another thing to monitor. But I was swayed when a group of people were found after an avalanche because they tweeted. I quietly joined and did not tweet a lot. I had a handful of followers and followed a handful of people back, and I never ended up in a disaster situation. Today I am edging up to the 1000 follower mark – and I block the bots, so I can safely say that (as far as I can tell) all my followers are real people. I have tweeted over 11000 140 character sentences and I have had some amazing conversations. I helped trend #fbi2012 at our Food and Wine Bloggers Conference – so much so that my facebook timeline was full of my tweets. But, I really love twitter because of the amazing questions I get asked. One was for a recipe for crème caramel – and I had to tweet back that I had never made one. And so, a challenge was set. I decided to make crème caramel. Now, making caramel is not easy when you use fructose as it burns quicker than sugar does. I only made 4 little ones in case the caramel did not work and it went slightly over and was a little bit darker than I thought it should be, but it tasted amazing. In trying to get the crème caramels to turn out of the ramekins I was a bit impatient and 3 of them flipped so they could not be photographed. Not that I minded, as I got to eat them! I left the fourth one to come up to room temperature in the dariole mould turned upside down on the plate, and my patience proved worthy as it turned out beautifully. So, now I can tweet – crème caramels made – and do try this at home as they are really easy to get right.
Have you ever made a crème caramel?
to make the caramel
- 50 g fructose
- 2.5 mls lemon juice
- 7.5 mls water
to make the crème caramel
- 250 mls milk
- 1 vanilla pod split down the middle
- 1 eggs
- 2 egg yolks
- 62 g fructose
- Spray 4 dariole moulds
to make the caramel
- Heat the fructose, lemon juice and water until pale in colour
- Pour 2 teaspoons into each mould and leave to cool
to make the crème caramel
- Preheat the oven to 190° Celsius
- Place the milk and the vanilla pod into a saucepan and bring the the boil
- Whisk together the eggs, egg yolks and fructose
- Strain the milk into the eggs and whisk quickly
- Pour the custard over the caramel
- Place the moulds into a bain-marie (water bath) and cook for 25 minutes
- Remove the moulds from the bain-marie and allow to cool
- Turn out and leave to cool before serving
Click on the links for conversions and notes.
What I blogged:
- one year ago – pork and mushroom farfalle
- two years ago – snoek pie
34 thoughts on “Crème Caramel Made With Fructose”
Mmmm for recipes like this I should consider getting twitter 🙂
Choc Chip Uru
You would love twitter!
Beautiful creme caramel, Tandy! I like Twitter too, but I love Instagram! 🙂
I have not even ventured there! It is like pinterest – something I am not ready for 🙂
I’ve never made creme caramel, but this looks delicious!
thanks Sarah 🙂
I’ve never made a creme caramel before but I really want to after reading this!
It is a perfect dessert 🙂
Never made this before but it looks delicious.
thank you yummychunklet 🙂
Twitter is great, especially when you need help with things 🙂 That’s great work for your first creme caramel! It’s been ages since I made one 🙂
I was really proud of myself!
What a fabulous creme caramel Tandy – think I might have to add this recipe to our Christmas menu. I have not been that interactive on twitter. I battle to find the time – seems I need to though.
🙂 Mandy xo
It is very time consuming! Hope you are not flooded away – it is POURING here 🙂
Hi Tandy – we have suffered some damage with all this rain and we are still in the throws of getting everything sorted. I have guys coming tomorrow to repair our roof, which is step one of quite a few. Not a fun time ahead for the next while.
I did however try and distract my mind when it stopped raining for a while and made this lovely recipe. I will do a post just as soon as things have calmed down a bit. Have a lovely week ahead. 🙂
This is Big Man´s all time fave dessert but I rarely make it for him…now I have no excuse!
I am sure he will thank you 🙂
I have made it before and as soon as I saw your post I thought how I needed to make it again soon! I do use sugar, never thought to substitute. Now as for twitter, I’m impressed with your skill! While I have it, I really don’t understand how to use it. I’m thinking I need to practice a bit more! Have a great weekend!
Thanks for the visit Linda – I love twitter but I am not often around as it can be very time consuming 🙂 It is about saying what you want to in as few as words as possible 😉
Lovely creme caramel. I keep meaning to try them but haven’t got a blow torch thingy to do the top bit… Have a great week!
Hi Carole, for creme caramel you don’t need a blow torch – hope you try them some time 🙂
I often order this when out for dinner.. I have some fructose to use up and shall try this! I was just curious as to why fructose and not sure??
Hi, I am sucrose intolerant and so use fructose instead. Please let me know how it works out 🙂
It looks delicious, Tandy!!
thanks Zirkie 🙂
Looks amazing – and seems easy enough to make!
it is! and thanks 🙂
A great easy recipe. I always fret when it is time to take these kinds of desserts out of the molds. Patience is a virtue. Take care, BAM
I wish I could find cheap disposable ones like they use in the shops. I know tupperware used to make a big mould but I have not seen that for ages 🙂