“For me, the camera is a sketch book, an instrument of intuition and spontaneity.”
Henri Cartier-Bresson
A post about Caramel Custard, Mother’s Day and Sunday Stills! Also of high key photography. The recent trip down into the heart of South India opened up a new dimension to how I wanted to style and shoot food. Karaikudi meant loads more prop shopping, tons of enamelware included. Strange how it started off a domino effect. My downright dark and moody side opened up to a new love, a new light I have never chased so passionately! Love for light food props, then love for white frames, and eventually a fascination with high key photography. Light tones, pastels, loads of whites, brighter hues, sometimes edging on overexposed. The technical sense still abysmal though! I am still experimenting, still trying to build a level of patience…That was a drastic change from what I have always enjoyed shooting, dark, moody frames. Moody is still my first love, shadows, darkness, deep blacks, blocking light, all reflective of my personality, and definitely of my favourite colour, black!
Caught between yin and yang, swinging between two extremes, my sweet friend Simi asked if I wanted to join her and Dolphia for Sunday Stills. Sunday Stills meant experimenting with testing new levels of photography. That basically meant different experiments with light and techniques, new ways to push our comfort levels. While she is a workhorse, with loads of planning and in-depth research, something that reflects in her stunning styling and images, I am quite the opposite.Often impatient, no time for research, technically pretty incompetent {read pathetic}, yet we share two things. Love for food styling and photography, and food props. We are the queens of procrastination too. Oh yes, and we share a single day between birthdays, Scorpions to the core we are!
So here we go this Sunday. With my #SundayStills, thanks to this hugely inspiring lady, I share with you a little of what I’ve been shooting lately {I have to admit I am also shooting low key, dark images on the side}. Also here for you a recipe for a Caramel Custard that I did for Kitchen Aid. I did another version soon after, the Caramel Flan. Hopefully someday that recipe too will see light of day! While I have baked the custard, you can always steam it the old fashioned way like my Mum used to do. 10-15 minutes in the pressure cooker, placed on a trivet submerged in water, lid on, no cap.
Have a great Sunday, and of course, Happy Mother’s Day!
My version of the quintessential ‘Caramel Custard’ that showed up on our frugal dessert table quite often when we were young. This one is slightly more luxurious than the wobbly one we had as kids from the armed forces. It's baked, not steamed, though if you are making one large pudding, steaming it in the pressure cooker is a breeze. Quick too!
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 4 hourshours
Servings 4people
Ingredients
Caramel
150g Castor sugar
20mlWater
Custard
2eggs
100gsugar
1vanilla bean, scraped
200mmlmilk
250mllow fat cream
Instructions
For the Caramel
Keep 4 X 8oz ramekins ready and place sugar and water in a heavy bottom saucepan, and stir over medium heat until sugar melts.
Increase heat to high, and allow to bubble away without stirring, until it reaches a deep amber colour. {This is the crucial part because the caramel can burn. Also please take extreme caution as caramel is very hot}.
Take off heat immediately, and pour into ramekins, turning gently to coat bottoms. Allow to stand for 5 minutes, while you make the custard.
For the Caramel Custard
Preheat the oven to 180C
Heat milk, cream and shell of vanilla bean in a pan over low heat until slight bubbles form on the edges. Take off heat.
Place the eggs, scraped vanilla and sugar in bowl of stand mixer. Whisk on speed 2 for 2 minutes until sugar is almost dissolved.
Reduce speed to lowest, put the splatter screen, and gently pour in the vanilla infused milk, whisking continuously for 30 seconds.
Strain the custard into a jug/saucepan, and then pour into the prepared ramekins.
Place ramekins in a 9′ X 9″ square pan. Gently pour in water into the tray to come up half around the ramekins.
–
–
Bake for about 45 minutes until the custard begins to set, a bit wobbly in the middle.
Allow to cool, then chill covered for a few hours, preferably overnight.
To serve, run a butter knife gently around the tip to loosen it, place a platter over the ramekin, turn over swiftly, and then shake to release. Top with toasted walnuts if desired.
