Also known in France as crème renversée (“turned-out cream”), this classic treat is ideal for entertaining because it must be prepared in advance and needs a night in the fridge to set. Whether you’re hosting a dinner party or searching for a show-stopping holiday dessert, Crème Caramel is a favorite that never disappoints. 

Why you’ll love this Crème Caramel recipe

• Authentic French flavor: This is a true French-style crème caramel, made the traditional way with milk, not cream. It’s light and delicate, yet still rich and luxurious in taste and texture.
• A perfect vanilla vs. caramel flavor balance: My recipe includes a generous touch of vanilla to bring just enough warmth and depth. It also includes enough caramel to coat and flavor the custard, but not too much: it’s isn’t too sweet, nor too heavy.
• Slow-baked perfection: The gentle water bath (bain-marie) ensures even cooking, creating a smooth, satiny custard while letting the caramel infuse its flavor from below.
• Flexible format: You can make this recipe in small ramekins or in one large mold – you choose!
• Make-ahead friendly: Crème caramel actually improves with time: it chills beautifully and is perfect for preparing a day or two in advance.

Ingredients you’ll need for Crème Caramel

• Sugar, water. The caramel is made with white sugar and a splash of water so it’s pourable into the ramekins.
• Milk. For the custard, I recommend using whole milk so it sets nicely and yields a rich, luscious texture.
• Vanilla. We use vanilla to flavor the custard. I like to use the seeds from one vanilla bean or ½ teaspoon of vanilla bean powder (which I store in a small glass jar). The seeds give the most intense flavor, but vanilla extract works well too and is a more affordable option.
• Eggs. We need 3 whole eggs and 3 egg yolks for the custard. Take them out of your fridge at least 30 minutes before using, so they’re at room temperature.
• Sugar. We use 1/3 cup (80g) to sweeten the custard. Most recipes call for more sugar (between ½ cup to ¾ cup) but I find 1/3 cup is just sweet enough.

Equipment needed

• 6 x 4oz ramekins (or one 6-inch [15cm] cake tin)
• A large baking dish or roasting pan (for the water bath)
• Saucepan, whisk, ladle, and fine mesh strainer (optional but helpful)

How to make crème caramel (step-by-step)

Here’s a quick overview of the process. You can find the complete recipe ingredient list and instructions at the bottom of this post.

1. Start by making the caramel.

Melt the sugar and water in a small saucepan (no stirring!) until deep amber in color. Pour the caramel into individual ramekins to coat bottoms and let harden. Preheat oven to 300°F (150°C).

2. Then, make the custard.

Warm the milk with vanilla, and set aside to cool and infuse. Whisk the eggs, yolks, and sugar together. Slowly whisk in the warm vanilla milk.

3. Make a water bath.

Place ramekins into a large roasting pan and ladle the cream evenly into them. Pour boiling water halfway up the sides and bake for 40 minutes, until just set and slightly jiggly. Cool completely, then refrigerate for 6+ hours or overnight (uncovered).

4. Serve.

Run a knife around edges of the ramekins, invert onto plates and serve immediately. Or you can serve still in the ramekins with caramel sauce on the bottom.

Tips for the Best Crème Caramel

• Never leave your caramel sauce unattended:To make caramel sauce you essentially toast white sugar until it’s melted. Your sugar can go from toasty to burnt pretty quickly though, so always make sure you keep a close eye on it! Stop cooking once golden amber — too dark tastes bitter.
• Temper the eggs carefully: When adding warm milk to the eggs, do it slowly while whisking constantly. This prevents the eggs from cooking too fast and gives you that silky, custard-like texture.
• Avoid bubbles and bits: Straining the mixture makes the custard silky smooth.
• Don’t overbake: the centres should still have a gentle wobble when you take the custards out of the oven: they’ll continue to set as they cool. In the photos, you might notice a few tiny bubbles around the edges of my crèmes. That’s a telltale sign they were baked just a little too long. It doesn’t really affect the flavor or texture, but if you’re aiming for perfectly smooth, picture-perfect crèmes, take them out before they lose that slight jiggle. Remember: every oven is different!

Variations and serving suggestions

• Flavor twists: Try infusing the milk with orange zest, coffee, or cardamom for a delicious twist.
• Serving Ideas: Serve with fresh berries, a sprinkle of toasted coconut, or a small mint leaf for color.
• Pairing Suggestion: A glass of late-harvest Riesling or espresso pairs beautifully with the caramel notes.

Frequently Asked Questions

What is the difference between Crème Caramel and Panna Cotta?

Crème Caramel is a baked custard made with eggs and milk, while Panna Cotta is a set cream dessert thickened with gelatin and never baked. Crème Caramel has caramel syrup; Panna Cotta is often served with fruit or coulis.

What ramekins are best for making Crème Caramel?

Use ceramic or glass ramekins that conduct heat evenly. 4oz (120ml) size is perfect for individual servings. Avoid metal molds, as they can overcook the edges.

Can I use cream instead of milk?

Yes, but it will be richer and heavier. The traditional French version uses milk for a lighter texture.

Can I make one large Crème Caramel instead of individual ones?

Absolutely! Use a 6-inch (15cm) round cermaic/porcelain baking dish and increase the baking time to about 1 hour.

How far in advance can I make Crème Caramel?

Crème caramel is a great make-ahead dessert and even better the next day! You can make it up to 3 days in advance. Just keep the ramekins covered in the fridge after the first night. Simply flip them onto a plate and serve when ready.

I hope you enjoy this Crème Caramel recipe as much as I do.  If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

More Classic French desserts to try 

• Classic French Chocolate Mousse
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chocolate Marquise
• Classic French Lemon Tart (Tarte au Citron)
• Gâteau Basque (Basque Cake with pastry cream)
• French Almond Cake (Amandier)
• Apple Tarte Tatin
• Invisible Apple Cake (Gâteau invisible aux pommes)
• Normandy Apple Tart (Tarte Normande)
• Classic French Fruit Tart (Tarte aux fruits frais)
• Classic French Chocolate Moelleux Cake

Classic French Crème Caramel

Print Recipe

Serves: 6 ramekins Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the caramel:
½ cup (100g) white sugar
2 tbsp (30ml) water
For the crèmes:
2 cups (500ml) whole milk
½ tsp vanilla extract (or vanilla bean)
3 large whole eggs
3 large egg yolks
1/3 cup (80g) white sugar
Butter or cooking spray, for greasing the ramekins.
Equipment
6 individual 4oz ramekins or for a large version: cake tin (15cm/6 inch)
Baking dish or roasting pan large enough to hold the ramekins

Instructions

1. Prepare the Dishes.
   Lightly grease the insides of your ramekins (or a cake tin) with butter or non-stick cooking spray.
   Set a large baking dish or roasting pan aside. You’ll use it later to create a bain-marie (water bath) for baking the custards.
2. Make the Caramel.
   In a medium saucepan, combine the sugar and water over medium heat. Allow the sugar to melt slowly; do not stir with a spoon or whisk. Instead, gently swirl the pan every 20 seconds or so to help the sugar melt evenly.
   Once the sugar starts to foam, keep an eye on it as it turns a deep amber color. Be careful not to let it burn! Remove from heat and immediately pour the caramel into the ramekins, dividing it evenly. Tilt each ramekin slightly to coat the bottom with caramel. Let them cool and harden completely: the caramel will form a firm layer at the base.
   Preheat your oven to 300°F (150°C) with the rack positioned in the middle.
3. Make the Crème Custard.
   In a small saucepan, warm the milk over medium-low heat. Split the vanilla bean and scrape out the seeds (or use vanilla extract). Add to the milk. Heat until the milk is warm to the touch, but do not let it boil. Remove from heat and let it cool slightly.
   In a mixing bowl, whisk together the whole eggs, egg yolks, and sugar until the mixture becomes pale and slightly foamy.
   Slowly pour in about ¼ of the warm milk while whisking constantly. This step tempers the eggs so they don’t scramble. Gradually add the remaining milk, whisking until smooth.(Optional but recommended!) Strain the mixture through a fine mesh sieve to remove any cooked bits or foam.
   Pour the cream evenly into the prepared ramekins (a ladle helps!). Place the ramekins inside your roasting pan.
4. Assemble the Water Bath.
   Bring about 1 litre of water to a boil. Open your oven door, pull out your oven rack a little and place your roasting pan (with the ramekins inside) on top. Carefully pour the boiling water into the pan. The water should come about halfway up the sides of the ramekins. Gently slide the oven rack back in and close the door.
5. Bake the Custards.
   Bake for 40 minutes, or until the custards are just set but still slightly jiggly in the center.
6. Cool and Chill.
   Remove the pan from the oven and carefully lift the ramekins out of the water bath. Place them on a cooling rack until they reach room temperature. Transfer to the refrigerator and chill overnight (or at least 6 hours). Tip: Don’t cover them with plastic wrap — it can create condensation and make the tops watery.
7. Serve and Enjoy.
   To unmold, run a knife gently around the edges of each ramekin. Place a small dessert plate on top, flip it over, and give the ramekin a little shake until the custard releases and the caramel sauce flows over the top. 

The post Classic French Crème Caramel appeared first on Pardon Your French.

What makes “Riz au Lait” different from North American rice pudding? 

Riz au Lait (translating to “rice with milk”) is far less custardy than its American cousin, as it includes no eggs. Rice, milk, sugar and vanilla for flavoring are the only ingredients. In essence, the starch from the rice is the only component used to build the creamy texture. Riz au Lait is smooth, yet slightly loose, and tastes just a touch lighter than rice pudding since they are no eggs. 

In terms of flavor, while nutmeg, cinnamon and sometimes raisins are added to classic American rice puddings, the riz au lait often only includes vanilla (vanilla bean paste or extract). The addition of caramel sauce on top is very common, and truly makes it a unique French recipe.  

A beloved, nostalgic French treat 

Riz au Lait is such a beloved French recipe, that is enjoyed for dessert or as mid-afternoon snack. For most, it is a childhood treat that brings feelings of nostalgia and comfort.

But truth to be told, while riz au lait with caramel sauce has always been a French’s favorite, a lot of people nowadays don’t really take the time to make it at home anymore – like many other recipes you could say. Instead, it is more common for French people to enjoy riz au lait from store-bought plastic cups, available in all grocery stores and under several brand names. 

In my opinion, most store-bought versions of Riz au Lait with caramel sauce are often quite dense. They lack the creaminess that make riz au lait really unique, and are often overly sweet as well. Once again, I think there is just no comparison with making your own riz au lait at home – it is guaranteed to be better. 

2 Tips for a perfect riz au Lait: 

Riz au Lait is an easy and frugal recipe, made with simple ingredients: milk, rice and sugar. But before you dive into the recipe, here are 2 essential tips to know in order to achieve a perfect riz au lait.  

• Watch your pot. Riz au Lait is achieved by slowly simmering milk with rice, and then sugar. Milk can boil and spill over very fast. So make sure to keep a close eye on your pot, especially at the start. As it warms up, the milk will start to steam. At this point, it is only a matter of seconds before it starts to simmer and potentially rise and spill over. Keep the pot on a low simmer at all times. 
• Stir frequently. Because short-grain rice is starchier than long-grain, it can stick and clump easily. Make sure you stir your pot frequently (every 5 or so minutes)  to avoid the rice from sticking to the bottom of the pot and preventing any clumps of rice from forming. 

More cooking notes: 

• When comparing different riz au lait recipes, you will find the rice quantity varies from 90g to 140g for 1L of whole milk. After testing many recipes across the board, I find that 100g of rice is a perfect amount. I think it achieves a perfectly creamy pudding texture – yet that’s still loose enough to be labeled as a French riz au lait. In comparison, rice puddings found in North America will often be more compact. If you prefer a very loose pudding, you can opt for 90g of rice. If you prefer a thicker texture, opt for up to 140g. 
• For the rice, short-grain is best. Arborio, a medium-grain rice that is widely available, is a good option too as it is starchy enough and doesn’t turn mushy when cooked. I would very much avoid using long-grain rice types. 
• Whole milk is best, to create a rich and creamy consistency. You can use 2% milk in place of whole. Although do know the riz au lait may end up slightly less creamy.  
• Using vanilla bean paste is preferred to re-create a true riz au lait. But vanilla extract can be used as a substitute. 
• This recipe will give you 4 little servings (served in little ramekins or pots) or 2 large servings (served in large bowls, as pictured here). 

I hope you’ll love this Riz Au Lait with Caramel Sauce recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like:

• Chocolate Pots de Crème 
• Winter Fruit Salad
• Classic French Apple Cake
• Salted Butter Breton Sables

Riz Au Lait with Caramel Sauce

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 7 voted )

Ingredients

For the Riz au Lait:
1/2 cup (100g) short-grain rice
4 cups (1 L/1q) whole milk
¼ tsp salt
½ tsp vanilla extract or ½ tsp vanilla bean paste
1/3 cup (67g) sugar

For the caramel sauce:
1/3 cup (67g) sugar
2 tbsp (28.5g) unsalted butter
1/3 cup + 2 tbsp (105ml) heavy cream (25% mf)

Instructions

For the riz au lait: 

Step 1 – Place the rice in a colander and rinse it thoroughly under cold water. 

Step 2 – Place the rice, milk, salt and vanilla in a medium sauce pan over medium heat (lid on) and bring to a boil. Reduce the heat to a simmer and cook for about 1 hour, stirring frequently to ensure the rice doesn’t stick to the bottom of the pan and to prevent any clumps from forming. After 1 hour, the rice should be tender and the mixture should resemble very loose porridge (some liquid should still be visible). 

Step 3 – Stir in the sugar and continue simmering (lid off) until the mixture thickens slightly further. At this point, you can decide if you prefer a loose rice pudding or firmer in texture: in that case, simmer until desired consistency. Remove from heat and set aside. 

For the Salted Caramel: 

Step 1 – Place the sugar in a small saucepan over medium-low heat. Heat the sugar without stirring until the sugar dissolves. Raise the heat slightly, bring to a low boil and boil until the syrup turns a dark caramel color. 

Step 2 – Immediately remove from the heat, stir in the butter and heavy cream. BE CAREFUL as it will bubble. Some of the caramel may solidify, this is normal. Place back onto the heat, and stir continuously until the caramel is homogeneous.  

For serving, you can enjoy the riz au lait warm, cool or chilled, and the caramel sauce warm or cool as well. The riz au lait will be firmer when chilled. Place three or four spoonfuls of riz au lait in serving bowls and top with a drizzle of caramel sauce. 

Notes...

Riz au Lait will keep up to 4 days in the fridge, covered and up to 2 months in the freezer. For freezing, make sure the riz au lait is completely cooled to room temperature before placing in an airtight container and into the freezer. Deforest the riz au lait overnight in your fridge. 

The post Riz au Lait with Caramel Sauce appeared first on Pardon Your French.

Even better: you’ll be surprised at how simple it is to make Crème Brûlée in your own kitchen. You simply need 5 ingredients (that you probably already have on hand) and just a little knowledge that I’ll share in the cooking notes below.

This is a wonderfully easy recipe to make for entertaining: you can prepare the crèmes ahead of time, chill them for up to 24 hours, and “burn them” right before serving.   

Cooking notes:

• When making a crème brûlée, always use the freshest eggs possible.
• Use individual oven-safe ramekins (4 oz). You can opt for shallow ramekins or lower-rims ramekins which offers more surface area… meaning more crackly burnt top!
• Do not skip out on the water bath. Crèmes Brûlées must be baked in a water bath. This creates the right amount of humidity within the oven so the crèmes can bake to a perfect softness. Without a water bath, they would end up rubbery.

• A kitchen blow torch is optional, but I highly recommend it. For burning the top of the crèmes, you need some quick and intense heat, so the top can caramelize while the crème underneath stays at room-temperature (and doesn’t bake any further). Having tried to make crèmes brûlées with both a kitchen blow torch and in an oven broiler, I think the best result (by far!) is achieved with a kitchen blow torch. If you don’t have one, this is a great little investment to make. I have this Culinary Butane Torch and love it! 

You may also like: 

• Classic French Chocolate Pots de Crème
• Classic French Chocolate Mousse
• French Lemon Tart (Tarte au Citron) 
• Riz Au Lait with Caramel Sauce
• Winter Fruit Salad
• Salted Butter Breton Sables

I hope you’ll love this Classic French Crème Brûlée recipe as much as I do! If you have any questions, please leave a comment.

Classic French Crème Brûlée

Print Recipe

Serves: 4 large or 6 small Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 13 voted )

Ingredients

2 1/4 cups (560 ml) heavy whipping cream (35%)
¼ tsp salt
1 vanilla bean, halved and seeds scraped OR 1 tsp vanilla extract
5 large egg yolks
½ cup (100g) sugar

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 325F (170C) with a rack in the middle.

In a medium saucepan, heat up the heavy whipping cream with the salt and vanilla seed scrapings (or vanilla extract). Do not bring the cream to a boil, just heat it up to let the vanilla infuse.

In a large mixing bowl, whisk together the egg yolks with ¼ cup (50g) sugar. Pour 2 tablespoons of the hot cream into the egg yolk mixture and stir (this tempers the egg yolks so they don’t curdle later). Slowly stir in the rest of the hot cream while continuously whisking.

Place 4 large (or 6 small) crèmes brûlées ramekins into a larger baking dish or sheet pan, and fill the ramekins with the crème. Fill the larger baking dish with water ¾ up the sides of the ramekins.

Bake the crèmes for 40 minutes. The edges should be set and the center should still jiggle slightly.

Carefully transfer to a cooling rack and let cool (ramekins still in the water bath). When cool enough to handle, transfer the ramekins out of the water bath and let cool to room temperature.

Sprinkle the remaining sugar onto each crème and tap the dishes around gently to make sure the sugar evenly covers the tops. Make sure no cream is left exposed.

Caramelize the tops quickly using a blow torch. Let cool 30 seconds for the top to harden and serve immediately.

The post Classic French Crème Brûlée appeared first on Pardon Your French.

The difference between Apple Tarts and Tarte Tatin

In France, classic apple tarts (tartes aux pommes) usually come in pretty crusts, sometimes filled with “compote” (apple sauce) or frangipane (almond cream), are topped with neat apple slivers, baked to golden perfection and often finished up with a shiny apple or apricot glaze. These apple tarts are the ones you will find across French bakeries, and the ones French people often buy to serve for dessert at their Sunday family lunch.  

On the other hand, a Tarte Tatin is more of a home bakers’ recipe – which you won’t necessarily find in most bakeries. This tart is quicker and simpler to make than a classic bakery-style apple tart, which make it more approachable. It doesn’t require any thin apple slices but instead preserves the taste and shape of the apples, making them the trues stars. 

What I love most about the tarte Tatin is that it doesn’t have to be perfect. The crust can crumble, the caramel can drip, a few apples can fall out of line. It’s fine. Tarte Tatin will always look appetizing and taste fantastic, no matter what. 

A Tarte Tatin is a perfect recipe for home bakers of any skill level. 

Breaking it down

Despite its complicated reputation, the tarte Tatin is a simple concept: apples, caramel, and crust. The tart is baked upside down, with caramel and fruit at the bottom and the pastry on top. Once inverted, the lustrous caramelized apples are unveiled. With only a few ingredients and an understanding of key factors and techniques, you’ll be a master of the Tatin in no time. 

So, make sure you read my tips for a perfect Tarte Tatin before your start. These may look a bit lengthy, but they explain all the key components and steps of this recipe: the choice of the best baking vessel, the best apple variety, the proper time taken on the stove to cook the apples, etc. Combined, these components and tips will make for a successful Tarte Tatin.

Tips for a perfect Tarte Tatin: 

• The baking vessel: Choose a cast-iron skillet.

I have tested this recipe with different baking vessels: a pie dish, a cake pan and a cast-iron skillet. The skillet made for the most successful recipe, by far! As pictures here, I use a 9-10” (22.9cm-25.4cm) cast iron skillet. Starting your oven on high (430F/220C) and using a skillet is ideal to give an initial heat shock to the tart. This provides faster and proper baking. With the other baking vessels, I had to cook the Tarte Tatin on lower heat for longer, which made the apples turn overcooked and mushy, while the crust was still barely cooked. A skillet tolerates and retains higher heat, which makes it the best vessel to create the best caramelization, crisp crust and proper overall baking.

• The apple variety: Choose Honeycrisp apples.

I have tested this recipe with different apple varieties, including Royal Gala, Melrose, Braeburn, Granny Smith and Honeycrisp. Honeycrisp apples provided the best results. They turned so sweet and tender, but not mushy at all. Many recipes out there suggest the use of both Granny Smith and Honeycrisp. Using different apple varieties is something I always do when I bake American-style apple pies, to provide both sweetness and tartness. But when I tried this option with the Tarte Tatin, the Granny Smith actually turned mushy, while the Honeycrisp kept a nice texture. The version using solely Honeycrisp was just perfect, working with my suggested cooking time and method (if you use other apple varieties that work well, let me know in the comments, I’d love to hear it).

• Do not underestimate the initial stove-top cooking process. 

Taking the proper time to cook the apples on the stove-top first is an essential step. Do not rush it. You want the apples to release their juices in the skillet, so they don’t sweat it out in the oven later. Otherwise, you’ll end up with juice oozing out of the pan when baking and a soggy crust. Once the apples have sweat their juices out and are lightly caramelized (20 to 30 minutes, depending on your stove top), gently transfer them with a slotted spoon to a cooling rack, so they drain properly and cool down. The remaining apple juice in the skillet then gets reduced and turned into a caramel.

• Don’t forget the salt!

A generous sprinkle of salt (ideally fleur de sel) will make the apples shine even more and bind all the ingredients together beautifully. I think the step of salting the apples – after cooking them on the stove top and right before returning them to the skillet and into the oven – brings so much life to this tart. Think of it as salting your meat before your cook it. It brings tenderness, life and so much more character. For the fleur de sel, I use Fleur de Sel de Guerande. As a substitute, Maldon salt works great too.

• The crust: Homemade is the way to go!

This recipe can be made with a store-bought pie crust if you wish. Although, I highly recommend you make your own crust here, as it will make a big difference. This crust recipe is specifically tailored to a Classic Tarte Tatin. It is buttery and crisp -firm enough to be kept together for the final flip-, but slightly more delicate and crumbly than a classic pie crust – which is exactly what you want for a Tarte Tatin. It has to be a little more messy than your average apple tart.

• The Caramel

Note that the time needed for cooking the caramel will depend on your stove-top and on what kind of skillet you are using. Keep a close eye on the caramel color as it simmers and aim for a golden hue—not amber. Since color can be hard to judge in a dark skillet, occasionally smear a small amount of caramel onto a white plate to check progress. 

• The Flip

The feat of flipping the tarte Tatin upside-down after baking can seem intimidating, but really, don’t stress out about it. Run a knife around the crust, place a plate on top of it, hold the plate and skillet firmly, and flip. If any apples move around or remain stuck to the skillet, simply place them back onto the tart before sliding it onto a serving tray.

I hope you’ll love this Classic French Tarte Tatin as much as I do! Enjoy it warm or after a few hours in the fridge, to allow the apples and crust to firm up so you can serve clean slices. A dollop of crème fraiche on top is mandatory—in true French fashion.

More French Apple Recipes you may like: 

• Classic French Apple Cake
• Breton Apple Pound Cake 
• Cinnamon Apple Galette 
• Thin Apple Tart (Tarte fine aux pommes) 
• Skillet Caramelized Apple Cake from Brittany
• Gluten-Free Apple Crisp

Classic Tarte Tatin

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 44 voted )

Ingredients

For the crust:
1 cup (125g) all-purpose flour
1 tbsp (12.5g) sugar
½ tsp salt
½ cup (125g) unsalted butter, cold and cubed
1 large egg yolk
1 tbsp (15ml) lemon juice

For the Tarte Tatin:
6 medium Honeycrisp apples
2 tbsp (30ml) lemon juice
1/3 cup (75g) unsalted butter
1 cup (200g) sugar
1 vanilla bean, halved and scraped
1 tsp fleur de sel (or sea salt flakes)

Instructions

Make the crust:

In a large mixing bowl, combine the flour, sugar and salt. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly texture and pea-size bits of butter are still visible. In a small bowl, whisk together with a fork the egg yolk and lemon juice, and add to the other ingredients. Combine until the dough comes together into a ball. If it feels too dry, you can add a 1 tablespoon (15ml) of water. Wrap in plastic film and chill until needed (minimum 30 minutes, maximum 24 hours).

Make the pie :

Peel, core and cut the apples in quarters. As you go, reserve the apple quarters in a large bowl with 2 tablespoons (30ml) of lemon juice, to prevent them from browning. Stir the apple quarters as you go to make sure they’re always lightly coated in lemon juice.

In a 9-10” (22.9cm-25.4cm) cast iron skillet, melt the butter over medium heat, with the sugar and vanilla bean scrapings. Stir and cook for about 5 minutes, until the sugar has dissolved and the liquid starts to simmer. Add the apple quarters, stir to coat and turn the heat down to low.

Cover with a large sheet of foil (so the steam is kept inside) and cook for 20 minutes until the apples are tender (but not mushy), stirring occasionally and pouring the liquid in the pan on top of the apples (always place the foil back). With a slotted spoon or spatula, transfer the apple quarters to a cooling rack and sprinkle evenly with the fleur de sel (or sea salt flakes). Bring the heat to high and simmer the remaining liquid until it turns into a golden caramel.

Remove from the heat.

Turn your oven to 430F(220C).

Take the crust out of the fridge, transfer it to a lightly floured working surface and roll it out to a 12-inch (30.5cm) circle.

When cool enough to handle with your fingers, place the apple quarters back into the skillet (over top the caramel) in a circular pattern, with the  “outside of the fruit” side down.

Cover with the crust and tuck the edges of the crust into the pan. Poke four tiny holes into the crust with a knife (for the steam to escape while baking).

Bake for 10 minutes in the pre-heated oven. Turn the oven down to 375F(190C) and bake for 20 more minutes, until the crust is golden.

Transfer the tart to a cooling rack for 5 minutes, and flip upside down onto a serving plate (do not wait any longer before you flip it, or the caramel will harden and the apples will remain stuck to the bottom of the pan). Use oven gloves or kitchen towels to protect your hands when you flip the tart as some remaining juice may still spill on the side of the skillet.

Serve warm (commonly with dollop of crème fraiche on top), or chilled.

The post Classic Tarte Tatin appeared first on Pardon Your French.

Truth is, I had never heard of this Caramel Almond Tart up until a few months ago, when I started to really dig into French food writers and cooks operating from or hailing from North America. I discovered this recipe on David Lebovitz’s blog, which I learnt is incredibly famous (but not at all within France). How funny to see how some “French-flaired” recipes have a big following outside of France but are completely unknown inside France.

Anyways. When I glanced through David’s post and stopped on the sentence “it’s the most delicious thing I’ve probably ever had,” well, I just knew I had to try it.

Now the question is – are you up for the challenge as well?

The Story

This eminent recipe is from Lindsey Shere, pastry chef and co-owner of the famous restaurant “Chez Panisse in Berkley, California. Her Almond Caramel Tart was the most famous dessert on the menu, and still has a serious following today. Lindsey’s book “Chez Panisse Desserts” was first published in 1985, but it continues to be a relevant and beloved source for plenty of bakers today.

And for a little french-inspired story, “Chez Panisse” was named for Honoré Panisse, a character in a film trilogy written by Marcel Pagnol’s (Marius, Fanny and César), depicting the lives of working-class life in Marseille. 

The Recipe

This tart does have a reputation of being hard to make. But I disagree. Instead, I’d say the challenge relies in your patience and not so much your baking skills. Yes, the preparation of the crust (that you press into the tin) can be a bit lengthy, but truly not hard to achieve if you follow the instructions (and read my cooking notes below). 

And trust me, it’s all very worth it! This tart is such a treat. Thin and brittle, half way between a tart and a Florentine.

The shortbread crust is crisp and buttery (and for me very reminiscent in taste of a Sable Breton). The nutty filling is caramelized to perfection and is packed with almond flavor, without too much sweetness.

Although for me, I’d say my favorite part of this tart is that it’s almost indestructible once baked. It’s sturdy and not crumbly (yet not tooth-breaking!), which opens up to so many possibilities. You can enjoy it simply with your fingers and no fuss – with some fruits or some whipped cream.

With the warmer days ahead, I can see little wedges of this tart toted for a nice picnic outside or as a snack during a nice walk…

Because really, the fact it’s best enjoyed with your fingers makes it even better, right?

Cooking notes:

• The making of the tart crust is a bit different. It should be at room temperature, and you don’t roll it out but instead press it into the tin with your fingers, until you have an even thickness at the bottom and on the sides. Keep a bit of extra dough on the side, and use it to smear over tiny cracks after baking, if needed.
• While pressing the sticky tart dough into the tin – if it gets a bit messy – pop it back in the fridge for a few minutes. This will help firm up the butter in the dough, and it won’t stick to your fingers anymore.
• The filling will bubble quite a lot when baking and might overflow and drip a bit. Make sure to line up the bottom of your oven with a sheet of foil to catch any leaks.
• Be careful while taking the pie out of the even. The caramel will still be liquidy and burning hot (use an old, thick kitchen cloth or old mittens).
• Do not wait more than 10 minutes before you remove the ring of the tart tin, or the caramel will harden and your pie will be stuck. To remove the pie from the ring, rest it carefully on top of a jar/tea cup and gently push the ring off.
• No need for fancy plates or even cutlery! This almond pie is thin and crispy, and best enjoyed cut in small wedges and eaten with your fingers (like a cookie).

Chez Panisse Almond Caramel Tart

Print Recipe

Serves: 1 tart (8 people) Prep Time: 1h30 minutes Cooking Time: 30-35 minutes 30-35 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

For the tart dough:

1 cup (140g) flour
1 tablespoon sugar
1/2 cup (4oz, 115g) chilled unsalted butter, cut into little cubes
1 tablespoon ice water
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
 

For the tart filling:

1 cup (250ml) heavy cream
1 cup (200g) sugar
1/8 teaspoon salt
1 cup (80g) sliced almonds (I have used a mix of blanched and unblanched)
1/8 teaspoon almond extract
2 teaspoons Grand Marnier (or Cointreau or Amaretto)

Instructions

For the tart dough:

In a large mixing bowl or in a food processor, mix the flour and sugar together. Add the butter and mix (or pulse) until the butter is just incorporated, with tiny bits still visible.  Add the water and extracts and mix until the dough just comes together (do not overmix!).

Press into a flat disk, wrap in a plastic film and chill thoroughly in the fridge for about 30 minutes.

Let the dough come to room temperature and press it into a 9” spring form tart shell using your hand/palm first, and then your finger tips to even out the dough on the bottom and the sides.

Put the tart shell in the freezer and chill thoroughly again (for about 20 minutes).

When ready, pre-heat the oven to 375F.  Bake the shell for about 25 minutes, until the edges turn lightly golden.

Meanwhile, prepare the tart filling.

In a big pot, heat up the cream, sugar and salt together. Cook until the mix starts to foam up. Remove from the heat immediately and stir in the almonds, along with the almond extract and the liquor of your choice.

Mix with a spatula, making sure all the almonds are evenly coated. Scrape the filling into the tart shell (that should still be warm), stopping slightly below the edge of the crust (do not overfill!). Distribute the almonds evenly with a spatula, making sure there is no clumps. Place the tart in the oven, with a sheet of foil underneath to catch any spills (the filling will bubble while baking).

Bake for 30 to 35 minutes,until the top is a nice shade of creamy caramel (it will continue to darken after you take it out of the oven).

10 minutes later (allowing the tart to set a bit), loosen the sides of the pan with a knife and then remove the tart from the ring. Transfer the tart to a cooling rack.

 

Notes...

For serving, this tart is best enjoyed with your fingers (sliced in wedges)

Recipe adapted from Lindsey Shere’s “Chez Panisse Desserts”.

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