Creme Caramel (sort of)

I just picked up a copy of Guillaume Brahimi's cookbook, Guillaume: Food For Friends, and have been waiting for the right opportunity to try one of his dishes. I have to say, it's a great book and it's designed to give you a full menu for different entertaining occasions. It's one of my current favourites in the collection.

The other night I was visiting a mate's house to watch the rugby league (State of Origin for those of you in Oz) and said I'd bring a dessert. So what better option for just three people than a creme caramel with candied fruit zest? 

Transient

So, I'm not going to repeat his recipe here - you can buy the book or try one of the many creme caramel recipes on the internet. What makes his unique is the addition of passionfruit, grapefruit, orange, and candied orange/grapefruit zest.

But I have something to admit - I screwed up the dish!  I did everything to the recipe but where things fell down is I used cool tap water to fill the pan that held the moulds when I was supposed to use boiling water. So when I removed the pan after 35 minutes they weren't even close to being set. I tried to let them cook for another 20 minutes but the game was about to start and I had to bring them over as-is. 

Now I know this is probably sacrilege when it comes to such a classic French dessert but in a moment of desperation I threw each of the moulds in the microwave for 30 seconds. To my amazement, they came out alright! I lost the crispy caramel top but the caramel melted through the custards and added a different dimension.

So, what's the moral of the story?  For me it's that no matter how hard you try, every now and then you'll mess up a dish. But most times, there are options to salvage what you've created and you may even end up creating something wonderful!

Go, Gourmet Males, and cook up a storm!