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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

A sweet surprise for Mother's Day dessert

By Diane Rossen Worthington





JewishWorldReview.com | Creme caramel stole my heart on my first visit to Paris many years ago. It is a comfort food that I appreciate whether I'm happy or sad. The creamy, vanilla-infused center and caramel sauce-like coating make this a delicious dessert worthy of mom.

Why not make crème caramel for Mothers Day this year? There's a basic lesson to be learned in making caramel, and at the same time you'll be treating your mom to a classic dessert that works well after lunch or dinner.

You might wonder what the difference is between a custard and a flan. It is using half and half instead of evaporated or condensed milk. Each has its own distinctive flavor profile. The custard in this version has a tablespoon of caramel added right into it, creating an extra depth of flavor. A topping of colorful berries adds a lovely springtime touch.

Caramel making can be tricky, but at the same time it is fun. Watch the granulated sugar and water turn from light brown to golden brown to just a shade darker. Swirl the sugar syrup in a light-bottomed pan as it darkens. This will make it easy to see the color change and avoid burning the caramel.

If you can find fresh vanilla beans, I urge you to try them in this dessert. Splitting the bean and scraping out the vanilla paste into the half and half makes a remarkable difference in the final result. If not, spring for a good quality vanilla extract.


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Baking the custard in a water bath is important because the water insulates the custard and keeps it from cooking too fast. Allowing the bath to over boil can cause cracks to develop in the finished custard and create an unpleasant rubbery texture. Lining the roasting pan with a dishtowel will keep the crème caramel from slipping as it bakes.

Be creative with the topping. Use sliced strawberries or do a mixture of mixed raspberries, blueberries and strawberries, if you desire. Use a pie slicer or sharp knife to cut into slices for serving. Place each slice on a dessert plate and spoon over some caramel sauce and berries.




CARAMEL CUSTARD WITH BERRIES

SERVES 4 to 6

Custard:

  • 2 1/2 cups half and half

  • 1 vanilla bean, or 1 teaspoon vanilla extract

  • 3 eggs

  • 3 egg yolks

  • 1/2 cup sugar


Caramel

  • 1/2 cups sugar

  • 2 tablespoons water


Topping

  • 1 pint sliced strawberries or raspberries

  • 1 teaspoon powdered sugar


1. Preheat oven to 350 F. For custard, if using vanilla bean: Slice the bean in half, and scrape out the seeds with the tip of the paring knife. Add the vanilla bean and seeds to the half and half in a small saucepan. NOTE: If using vanilla extract instead of the bean, DO NOT add it to the half and half. See Step 4 below. Bring to a boil. Turn off heat, cover, and let vanilla infuse in half and half for 30 minutes. Remove vanilla bean, if using.

2. For caramel: Combine sugar and water in small heavy saucepan. Do not use a dark-colored pan, as you will not be able to see the color of the caramel on the bottom of the pan. Dissolve sugar in water over low heat. Turn up heat and continually swirl the pan over the flame. Mixture will be bubbly. If sugar crystals form on sides of pan, cover for 1 minute and this will dissolve them. Boil until mixture reaches a dark-golden brown color. Watch carefully, as caramel can burn easily.

3. When mixture turns golden brown, remove from heat and pour about 1 tablespoon of caramel into the hot half and half (see Step 1 above). Pour remaining caramel into a 1 1/2-quart porcelain baking dish. Rotate dish rapidly to spread caramel evenly on bottom of dish. (Don't worry if it is not even; it will distribute itself during the baking process.)

4. In a 3-quart mixer bowl, beat eggs and egg yolks until frothy. Slowly add sugar and beat until light, thick and lemon colored. Continue beating while pouring in half and half in a thin stream. Stir in vanilla extract if vanilla bean was not used. With a fine-mesh strainer, strain mixture into caramel-lined mold.

5. Lay a dishtowel on the bottom of a roasting pan, place the dish on top of the towel, and then fill the pan with boiling water about halfway up the sides of the custard dish. Reduce oven temperature to 325 F and put mold in bottom third of oven. Be sure to regulate the oven so water in pan never comes above a simmer. If custard boils, it will not be smooth. Bake for 40 minutes or until a tester inserted 1 inch from outside edge of custard comes out clean.

6. Cool to room temperature. Refrigerate for at least 2 hours.

7. To unmold, run a knife between custard and edge of mold. Place a serving dish with a lip to catch the sauce upside down over mold, quickly invert and remove mold from custard.

8. For topping: In medium bowl combine berries and powdered sugar and mix well. After custard has been refrigerated and unmolded, spoon sliced strawberries over top and around sides. Slice and serve in bowls or dishes.

Advance Preparation: May be prepared up to 1 day in advance through Step 6 and kept in refrigerator.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.






© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.

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