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Each ramekin is covered with a thin layer of dark brown caramel.
Omit the vanilla. Crush 1/2 cup espresso beans into coarse pieces, add to the cream/milk, and heat to a simmer. Remove from the heat; infuse for 5 minutes. Strain and proceed.
Omit the vanilla. Cut a 3-inch piece of fresh ginger into very thin slices, add to the cream/milk, and heat to a simmer. Remove from the heat; infuse for 15 to 20 minutes. Strain, bring back to a simmer, and proceed.
Great recipe that follows the classics. The addition of cream makes it extra rich. In order to keep the cooking time under 1 hr I used boiling water for the water bath.
I made a double batch in a 9x13 pyrex dish. It took about 90 minutes to cook (sitting in water). But came out fine, deelish.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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