This Easter I did a lot of technical cooking. Nobody gave me a chocolate egg, but I am being given a lot of hens eggs, so I decided I would like to be able to make an old fashioned egg custard. The temperatures, timings and techniques are quite critical but I'm happy with what I can now produce. Sadly the recipe I'm experimenting with is for Crème Caramel so I also need to be able to make caramel. The caramel is even more sensitive than the custard. You only need to make the slightest mistake and it's too pale, too dark, too runny, stuck in the pan, burned, or crystalized. At the moment I can make a pretty good Crème Suspension of Sugar Precipitate.
Richard "Happy Zombie Jesus Day!" B
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