What can I say about this recipe? It is delectable and decadent. Many visitors to Misse describe it as "evil", but they invariably ask for more.
It is simply a combination of custard and caramel. The hint of fleur de sel lifts it to the sublime.
It’s all about the caramel. To get the very best flavour and colour you have to take the caramel to the brink of ruin, but fear not it isn’t difficult. Just don’t be tempted to put your finger and taste it.
Use top notch salt. Fleur de Sel and Maldon sea salt flakes are good examples.
We warm the milk and cream because adding these ingredients cold will make the caramel spit.
With Thanksgiving upon us, in the U.S., and the holidays only a month away I thought it timely to share some turkey roasting tips.
Now that turkey can be found all year round, in everything from "bacon" to sandwiches, escalopes and sausages, it's important to take some extra care so that the holiday bird still has an edge. Turkey's current popularity is due to its low fat content; low fat all too often means tasteless.
Sourcing a good turkey is essential. In the U.S. I have used Dartagnan who offer a wide variety of birds including wild turkey, it doesn't come in a bottle :) In the UK The Ginger Pig is an excellent supplier. Most good supermarkets offer free range birds both fresh and frozen.
Thanksgiving and Christmas are times to celebrate but they can also be used to innovate in the kitchen. I am happy to be constrained by “traditional” ingredients as long as I am free to choose what to do with them.
The reason for scare quotes: traditional = old bad habit, constraint and enemy of innovation; I have little time for it.
I came up with this dish for a Thanksgiving dinner in Atlanta a couple of years ago. We had sent our guests a wide list of ingredients and asked them to choose the flavours that they most associated with Thanksgiving, celebration and autumn/fall. This dish, one of many small courses that we served, was a result of their choices.
I had wanted to do something with sweet potato that showed it in a different light. The dish is equally good with sweet potato or squash, but look for a Potimarron or Hokkaido squash, they are less moist which is essential.