Crema De Laurel
Submitted by iluvfoodgal
Silky bay leaf custard draped in clove-spiked caramel with a splash of amaretto. This slow-baked Spanish-style flan is elegant, aromatic, and unforgettable.
YIELD
4 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsCrema de Laurel is the kind of dessert that makes a whole dinner party worth the effort.
A slow-baked custard perfumed with bay leaf and whole cloves, cloaked in amber caramel, and laced with just enough amaretto to make things interesting.
The texture lands somewhere between silk and velvet, and the fragrance when you unmold it is purely intoxicating.
This is not a quick weeknight treat. It rewards patience and careful technique with something truly stunning.
Chef Tips
- Strain the custard mixture through a fine-mesh sieve to catch any egg bits for a flawlessly smooth texture
- The caramel moves fast once it starts turning amber, so have your mold ready and work quickly
- Let the finished custard chill overnight for the cleanest unmolding and the deepest flavor
- Sweet sherry works beautifully in place of amaretto if that’s what you have on hand
Ingredients
Directions
For Caramel: Combine the ingredients in a small, heavy saucepan.
Bring the mixture to a boil over medium heat, stirring occasionally and brushing down any sugar crystals from the side of the pan with a brush dipped in cold water.
Continue to cook, without stirring, until syrup turns a medium amber color.
Immediately strain caramel (reserving the bay leaf) into a 12 x 4½ x 4-inch terrine or 9×5×3-inch loaf pan.
Swirl rapidly to coat the bottom and sides.
Invert the mold over parchment paper or waxed paper.
Cool.
For Custard: Preheat the oven to 375℉ (190℃).
In a large mixing bowl, whisk together the egg yolks, eggs, sugar, and amaretto until pale and light, about 3 minutes.
Gently whisk in the milk and cream.
Strain into the mold and place the mold in a roasting pan.
Put the pan on the center rack of the oven and place a bay leaf in the center of the custard.
Add enough hot water to the roasting pan to come ⅓ of the way up the outside of the mold.
Bake until just set, about 4½ hours ( the 9 x 5 x 3-inch loaf pan may take slightly longer.)
Remove from the water bath and cool to room temperature on a rack.
Refrigerate if desired.
Place reserved caramelized bay leaf on top, slightly overlapping baked leaf.
Serve cold or at room temperature.
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