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.

The origin of “Pain Perdu”

Very popular in France, French Toast, known as “Pain perdu”, is typically thought of a French invention. However, many recounts the French Toast recipe isn’t actually French, but instead dates back from to ancient Rome. It was later widely used by poor Europeans families in the Middle Age to make do with bread and staple ingredients.

Then, when the recipe was imported from England to America in the 16^th century, rumor has it a certain Joseph French replicated the recipe and gave it the name of “French Toast”. Perhaps, another (more plausible) explanation is that American chefs decided to add “French” to this humble toast recipe to make it sound fancier and charge a few extra dollars.

The recipe 

French or not, “Pains perdu” is a staple mid-afternoon snack or dessert in France. Despite American beliefs, French Toast isn’t really enjoyed for breakfast in France. The recipe for Pain Perdu is a home cook favorite as easy to make and a great way to use-up day-old baguettes, brioches, pains de mie or other rustic country breads. I think this is really a must recipe to have in your repertoire. 

And while breads are ubiquitous in French kitchens and shall not be wasted under no circumstances, making French Toast isn’t the only way the French have adopted to make do with day-old breads. Croutons (as in the Salade Lyonnaise), French Onion Soup, Panade, Cheese Fondue, etc… are all delicious and frugal recipes to use up your day-old bread. 

Cooking notes: 

• For making Pain Perdu, prefer a soft and tight-crumb bread. It will retain the egg mixture best: Pain de Mie or Brioche are ideal. But do know that any type of day-old bread will do really. I actually often like to use a country-style loaf, as pictured here, which was made from this recipe. 
• Cut bread into 1-inch slices, not thicker or the inside won’t cook and end up eggy/wet. 
• Make sure your eggs are at room temperature. 
• Preferably use a non-stick pan. 
• The French like to enjoy their plate of French Toast with extra dabs of butter and a sprinkle of sugar.  

How to store French Toast?

I think French toasts are best enjoyed right out of the pan, after just being made. However, you can also make them ahead of time too and store them in the refrigerator or freezer for later.

• In the refrigerator: After cooking the French toasts, let them cool to room temperature. Place them in a ziplock bag and keep in the fridge for up to 5 days. Re-heat on low-medium heat in a pan. 
• In the freezer: After cooking the French toasts, let them cool to room temperature. Place them in a ziplock bag and keep in the freezer for up to 1 month. Let thaw overnight in the fridge and re-heat on low-medium heat in a pan.

I hope you’ll love this Classic French Toast (Pain Perdu) recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Chouquettes (French Sugar Puffs) 
• Homemade Hazelnut Chocolate Spread
• Roasted Hazelnut Financiers
• Overnight No-Knead Bread
• Riz au Lait with Caramel Sauce 
• Classic French Butter Brioche

Classic French Toast (Pain Perdu)

Print Recipe

Serves: 6-8 Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

350g country-style bread (about half a loaf, sliced in 1-inch think slices)
2 cups (500ml) milk (2% or whole)
1/2 vanilla bean (scraped) or 1 tsp vanilla extract
1 tbsp (15ml) Calvados or rum
¼ cup (50g) brown sugar
3 large eggs, at room temperature
2 tbsp (28g) unsalted butter
Sugar (white or crystal) for sprinkling

Instructions

Step 1 - In a large mixing bowl, whisk together the milk, vanilla seeds ( or vanilla extract), Calvados (or rum), brown sugar and eggs. The mixture should be liquidy, smooth and foamy at the top. 

Step 2 - Dip bread slices in egg mixture, turning to coat both sides evenly. When taking bread slices out of the mixture, let them drip excess liquid for a few seconds.

Step 3 - In a large skillet, melt 2 tbsp of butter over medium heat. When the butter sizzle, fry a slice of bread until golden brown, about 4-5 minutes on each side. Transfer slice onto a place and repeat until no slices is left.  

For serving, sprinkle with sugar and top with small dabs of butter.

The post Classic French Toast (Pain Perdu) appeared first on Pardon Your French.

As its name suggests, the Gratin Dauphinois hails from the Dauphiné, a former province of southeastern France. Straddling the mountain range of the Alps, the Dauphiné is a region of mountain-style cooking, based on produce that can grow at high altitudes, such as potatoes.

Making a Classic French Gratin Dauphinois at home is an easy, affordable and comforting recipe. Here is the breakdown of this Classic French recipe. 

A proper Baking Vessel

Back in  the days, Gratins Dauphinois were traditionally baked in clay pots. Nowadays, any baking dish in clay, ceramic, glass or oven a Dutch-oven is acceptable. For this recipe, choose one that is big enough to contain 1.65 lbs of potatoes: 1.5 to 2.5 Quarts, but not any bigger. The gratin needs to be at least 3-inches high to be served into hefty slices.

Opt for baking Potatoes

Being the stars of the dish, choosing the right potatoes is of the utmost importance. Opt for baking potatoes that will release a great amount of starch while baking. This will bind all the ingredients together and make for the creamiest gratin.

In France, traditionalists of the Gratin Dauphinois recommend using only specific potato varieties, including the starchy Monalisa, the tender Nicola and older varieties like the Belle de Fontenay or the Charlotte.

In North America, you can also find great varieties to recreate this dish. Opt for fluffy Russets that have the most starch which makes for a creamy sauce, or for Yukon Golds that hold their shape well. For either one, one rule applies: do not rinse the potato slices! You want to keep all the startches in, so they slowly release in the milk and create that signature creaminess.

Combine Milk and Cream

When the Gratin Dauphinois started to become a popular recipe in the 19^th century in France, milk wasn’t exactly as we know it today. Often directly sourced from the local farms, milk was un-skimmed. It was thick, creamy and had a much higher fat content. Nowadays, the use of both 35%mf heavy cream and milk (whole or 2%) is required to create that same creamy consistency in the dish. 

Flavorings: Garlic, Butter & no eggs!

As per tradition, only a few subtle flavors should be added into a Classic French Gratin Dauphinois.

Garlic, instead of being diced and added with other ingredients, is simply rubbed against the walls of the baking dish before filling it with the potatoes and creamy milk. I love how this lends a very subtle garlic flavor to the gratin – just enough to be noticed, yet not too much to be overwhelming.

A pinch of nutmeg and black pepper are also acceptable. Fresh thyme, although stepping away from the traditional recipe, is lovely too.

Some modern recipes by French authorities like Escoffier, Carrier, and De Croze call for the addition of cheese and eggs. I think eggs are de trop, giving the sauce an unpleasant, curdled texture. But I have to admit that I enjoy a light sprinkle of Alpine cheese, such as Swiss Gruyére or Emmental, on top.

Serve it 2 different ways

There are two different ways to serve a Gratin Dauphinois – both equally delicious – so I’ll you decide which one you prefer.

• By the spoon (as pictured here): home cooks, in general, prefer to it serve the dish hot and by the spoon, for creamy and slightly messy platefuls.
• In clean slices: In restaurants, you will more likely find it served cut in clean squares slices. To do so, let the gratin cool completely to room temperature and then pop it in the fridge for at least two hours, or ideally overnight. When ready to serve, cut cleans slices, wrap them individually in foil and re-heat under a hot broiler.

I hope you’ll love this Classic French Gratin Dauphinois recipe as much as I do! If you have any questions, please feel free to leave a comment. 

Cooking notes: 

• This recipe works perfectly for a 10 1/2 inch x 7 1/2 inch (26.7x19cm) gratin dish. Slightly bigger or smaller will work fine too. 

• Classic French Beef Bourguignon
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Classic French Gratin Dauphinois

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 10 voted )

Ingredients

1.65 lbs baking potatoes, ie. Russet or Yukon Gold
1 cup (240ml/8 fl oz) heavy cream (35% mf)
½ cup (125ml/4 floz) milk, whole or 2%
½ tsp freshly grated nutmeg
½ tsp freshly ground black pepper
1 tsp salt
2 tbsp (28g) butter (salted or unsalted), at room temperature.
1 garlic clove, cut in half
Optional: 1/3 cup (about 40g) Gruyère Cheese, grated.

Instructions

Preheat your oven to 350F (180C), with a rack in the middle.

Step 1 - In a large pot over medium heat, combine the cream, milk, nutmeg, pepper, and salt and bring to a simmer.

Step 2 - Peel the potatoes and thinly slice them, ideally with a mandoline. Drop the potato slices immediately into the milk (to avoid browning). Cover the pot and simmer for 10 minutes, until potatoes are just tender and can be easily pierced with a sharp knife. Stir occasionally to avoid having the potatoes stick to the bottom of the pan. Remove from heat.

Step 3 - Rub the inside of a gratin dish with the cut side of a halved garlic clove. Then, grease the inside of the dish evenly with 1 tablespoon of butter. Transfer the potatoes and milk to the dish and spread them out in an even layer. Dot the top with the remaining 1 tablespoon of butter.

Step 4 - Cover the dish with foil, poke a small hole in the center of the foil (for the steam to escape) and bake for 30 minutes. Remove the foil and sprinkle the grated cheese evenly on top of the gratin. Bake for another 30 minutes (uncovered) until the cheese turns golden. Let the gratin rest for at least 15 minutes before serving.

The post Classic French Gratin Dauphinois 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.

This recipe gives you one of my favorite takes on the classic Blanc-Manger – topped with fresh strawberries. The creaminess of the Blanc-Manger pairs wonderfully with the juicy chunks of tangy strawberries.

The Origin of Blanc-Manger

The Blanc-Manger is an old and quite unusual dessert, finding its roots in Medieval times. In the 14^th century, it was a savory side dish made from jellified chicken broth.

The recipe travelled throughout time, to eventually become the sweet and simple dessert that we know today – which is more suited to today’s palates. Because of its simplicity, this white dessert is often served with sweet syrups or fruits for added color and taste. It is however somewhat forgotten in metropolitan France, giving way to more popular creams like coconut flan, pots de crème or the infamous Crème Brulée. It is however one of the most popular desserts in the French Caribbean islands, where it is made with coconut milk, concentrated milk, lime, vanilla and rum.

The Ingredients of a Blanc-Manger

As its name suggests, a “Blanc-Manger” (meaning “white dish” in Old French) should be made with only white ingredients. Following this single rule, you can find Blanc-Manger made in different ways: with dairy milk, almond milk, coconut milk, with or without heavy cream, with gelatin, arrowroot or cornstarch, etc.

This recipe is a classic take on the Blanc-Manger, and one of its simplest versions too: made with almond milk, almond extract, heavy cream, sugar and gelatin to set.

Most Blanc-Mangers are made in big molds but can be very tricky to flip and unmold even for expert bakers. So I wanted to create this version to be served in 4 to 6 individual cups for ease of making and convenience to serve.

• Almond milk – Make sure to use unsweetened almond milk, or the dessert will be far too sweet.
• Almond extract – A concentrated liquid made from bitter almond oil, almond extract gives this classic Blanc-Manger its signature flavor. Be sure to only use ¼ teaspoon of the extract, as its flavor packs a real punch.
• Heavy cream – In France, crème Fleurette is largely used for making a Blanc-Manger. This specific type of heavy cream is made from the cream that rises to the top of the milk. Crème Fleurette is usually around 30-35% milk fat, so you can use heavy cream or whipping cream as a substitute in North America.
• Gelatin – For setting the Blanc-Manger, you can use either powdered gelatin or sheets. Gelatin powder is simply gelatin that has been dried and ground, while sheets is gelatin that has been dried in a flat sheet. Sheets are known to result in a more transparent dessert than powder, but this dessert is meant to be all white, so this visual detail doesn’t really matter here. Sheets are most commonly used in France, but using powder is perfectly fine too. You can follow the classic ratio that one tablespoon of powdered gelatin equals 4 gelatin sheets.

How long can you keep Blanc-Manger?

• Any leftovers? You can cover the individual Blanc-Manger with plastic film and let them in the fridge for up to 3 days. 
• I do not recommend to freeze Blanc-Manger. As with most desserts made with dairy, the freezing and thawing process will seriously alter the texture. 

Common Questions

Can I use dairy milk or another non-dairy milk (ie. soy milk) instead of Almond Milk?

Yes, you can. The golden rule for a blanc manger recipe, no matter which milk you opt for, is to never boil the milk and heavy cream. You just need to slowly simmer the liquids and whisk for 2 minutes, to allow the sugar and gelatin to fully dissolve.

Do note that almond milk is the best suited for this recipe. You can use other dairy milk or non-dairy milk but the flavor profile of the dessert will change slightly.

Can I enjoy Blanc-Manger with other fruits?

Yes, absolutely! My favorite way to enjoy blanc manger is topped with fresh strawberries, but feel free to swap for blueberries, raspberries, diced stone fruits or whatever soft fruit is in season.

Final tips:

• Make sure your use unsweetened almond milk, or the dessert will be too sweet.
• This dessert needs to set overnight in the fridge so make sure to plan ahead.

I hope you enjoy this Almond Blanc-Manger with Strawberries recipe as much as I do! Any questions, don’t hesitate to leave a comment.

More Strawberry Recipes you may like: 

• French Strawberry Tart (Tarte a la Fraise)
• Strawberry Rhubarb Crisp
• Strawberry Flaugnarde
• Strawberry Charlotte Cake 
• Strawberry Rhubarb Galette
• Breton Pound Cake with Summer Berries
• Strawberry Jam
• Strawberry Rhubarb Crisp

Almond Blanc-Manger with Strawberries

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Serves: 4-6 individual pots Prep Time: 20 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 8 voted )

Ingredients

1+2/3 cup (400ml) almond milk, unsweetened
1/3 cup + 1 tbsp (100ml) heavy cream (35% mf)
¼ tsp almond extract
½ cup (100g) sugar
1 packet gelatin (1 tbsp) or 4 sheets
1 lb (454g) Strawberries, washed, hulled and quartered
1 orange, zested
2 tbsp (30g)sugar

Instructions

Step 1 - In a medium sized saucepan, over medium heat, whisk together the almond milk, heavy cream, almond extract, sugar, and gelatin*. Bring to a slow simmer and whisk for 2 minutes, until the sugar and gelatin have fully dissolved. Remove from the heat and let sit for 15 minutes.

(*If you are using gelatin powder, add it directly into the liquid. If using gelatin sheets, allow them to soak in a bowl of cold water for 10 minutes beforehand. When soft, wring them out and add them into the liquid.)

Step 2 - Fill 4 individual glasses or ramekins with the Blanc-Manger liquid, up to ¾ of the way full. Allow them to cool to room temperature completely before transferring into the fridge. Chill overnight (at least 12 hours).

Step 3 - The next day, two hours before serving, prepare the strawberries. Place the strawberry quarters in a bowl, top with orange zest and sugar. Stir and allow to sit on the counter for 2 hours, until the strawberries soften lightly and release some liquid.

Take the Blanc-Mangers out of the fridge and top each one with 2 to 3 spoons of the strawberries. Serve immediately.

The post Almond Blanc-Manger with Strawberries appeared first on Pardon Your French.

Like many rustic French flans, this Parisian Vanilla Custard Pie bears a black-spotted top that can give the impression of being burned, but actually isn’t. This typical brulé top is achieved by baking the flan at high temperatures to get a thick skin atop it, with delectable notes of caramel. This skin’s texture magically contrasts with the smooth vanilla custard filling underneath.

It is a simple, rustic, yet totally indulgent treat. This homely and comforting flan may remind you of Portuguese egg tarts or South-African milk tarts. But, this treat is much heftier and the darkened skin gives it unique flavors.

It is perfect to prepare as a dessert when you have guests, as you can prepare it ahead of time (the day before, or at least 5 hours prior). It is also a great afternoon snack, to be eaten with your hands – as the Parisians do!

Cooking notes :

• This recipe is made for a 8-inch (20.32cm) circular springform pan. You can also use a 9-inch pan (22.86cm) but the flan will have less height.
• This Parisian Vanilla Custard Pie is most often made with a “pate sablée” (sturdy, sandy crust) although you might find it sometimes made with a “pate feuilletée” (puff pastry). I prefer it made with a homemade sandy crust, flavored with lemon zest – to which I am giving you the recipe here. This is a big crust recipe, as you need a lot of crust to cover the bottom and edges of the pan. Alternatively, you can use store-bought crust (pie crust or puff pastry) but you might need two of them to cover the whole pan (and some leftover). 
• The pie has to rest in the fridge for 3 hours prior to baking – so plan accordingly.
• The pie can be enjoyed at room temperature: the custard will be creamy. Or you can leave it overnight in the fridge and enjoy it the next day: the custard will be firmer.

Parisian Vanilla Custard Pie

Print Recipe

Serves: 12 people Prep Time: 1 hour Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 18 voted )

Ingredients

For the pie crust:
½ cup (125g) unsalted butter, cold and cubed (+ 1 tbsp extra for greasing the pan)
½ cup + 2 tbsp (125g) sugar
½ tsp salt
1 tsp lemon zest
2 cups (250g) all-purpose flour (+ 1 tbsp extra for the pan)
½ tsp baking powder 
1 large egg

For the filling:
4 large eggs
1 cup (200g) sugar
1/2 cup + 1 tbsp (80g) cornstarch
2 tbsp (30ml) vanilla extract
3 ¼ cups (800ml) milk (whole or 2%)
¾ cup + 1 tbsp (210ml) heavy whipping cream (+35%mf)
1 or 2 vanilla bean(s), halved and scraped – depending on how much vanilla flavour you want.

Instructions

Make sure you read the cooking notes above before you start. 

Step 1 - To make the pie crust:

In a large mixing bowl, combine the cubed butter, sugar, salt, lemon zest, all-purpose flour and baking powder together.

Mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.

Add the large egg, and combine until the dough comes together into a ball. Wrap in plastic film and chill until needed.

Step 2 – To make the filling:

In a large mixing bowl, whisk together the eggs, sugar, cornstarch and vanilla extract until liquid and foamy. 

Whisk in the heavy cream.

In a medium sauce pan, combine the milk and the vanilla scrapings. Bring to a boil, and remove from the heat as soon as the milk boils. Add a small amount of the hot milk (while whisking) into the egg mixture to temper it. Then, immediately whisk the remaining hot milk into the egg mixture, until fully combined.

Transfer the mixture back into the sauce pan, over medium heat, and whisk continuously until the cream thickens (to a thick pancake batter-like consistency). Remove from the heat and set aside.

Step 3 – To assemble the pie:

Grease and flour the pan.

Take the crust out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness. Line the pan bottom and sides with crust – don’t worry if the crust tears, you can easily patch it together and press to seal.

Pour the filling in the pan (a skin likely formed on top of the custard while it was put aside: whisk the filling before you pour it into the pan to get rid of the skin and make sure it is smooth. Optionally, you can also pass it through a fine mesh strainer). Smooth the top out with a spatula.

Trim the crust all around, so that the edges are about the same height as the filling.

Place the pie in the fridge for 3 hours.

Step 4 – Bake the pie:

Pre-heat your oven to 220°C (425°F), with a rack in the middle.

When the oven is pre-heated, take the pie out of the fridge (a skin likely formed on top of the custard). Place the pie in the oven and turn up the oven to 240°C (460°F).

Bake for 45 to 50 minutes. Mid-way during the baking period, check on the pie and if it is turning black too quickly on top (this depends on your oven), place a sheet of foil on top to prevent it from darkening too much. Although remember it should be slightly black (more or less, depending on your taste). The flan may look like it is burnt, but it doesn't taste burnt at all. 

At the end of the baking time, the pie should still be wobbly in the center (it will firm up as it cools down). Transfer the pie to a cooling rack and let it cool completely to room temperature before serving. You can also chill it overnight (wrapped under plastic film) and serve it the next day (take it out of the fridge 1 hour prior to serving).

If you try this Parisian Vanilla Custard Pie let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

Recipe developed by myself, inspired by Elle à Table, Tasting Paris (book by Clotilde Dusoulier), 750g and Marmiton.

The post Parisian Vanilla Custard Pie (Flan Parisien) appeared first on Pardon Your French.