Leo’s travel journal

Leo’s travel journal and other juicy bits…

L’élégance Délicieuse (The Delicious Elegance)

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This sumptuous dessert reminds me of Aunty June and her British desserts. Created by me a few years back, it features a nice caramel sauce that magically appears after you bake it. Traditionally served with Crème Anglaise.


1loaf Baguette
250g butter, melted

100g caster sugar
50ml water

4# large eggs
1litre milk
200g caster sugar
1# vanilla pod / 1tsp vanilla extract


1. Mix the 100g sugar and 50ml water in a pan on moderate heat and stir until all the sugar has dissolved.
2. Stop stirring immediately and bring the sugar mixture up to a rolling boil until amber in colour.
3. Pour caramel in a 9″ x 9″ square dish and tilt it to get a even layer of caramel.

4. Dip the bread pieces in the melted butter and arrange in the dish. Drizzle surplus butter on the bread. Set aside.

5. In a separate bowl, whisk the eggs, sugar and vanilla until the sugar is dissolved. Add the milk and strain the mixture into the pre-arranged bread pieces in the baking dish.
6. Leave to stand for 1 hour.
7. Bake in a preheated oven at 160 degrees Celsius for 1 hour.

leo-chan’s scale of difficulty (1=my dog can do it with his eyes closed,10=Anthony Bourdain skills needed):


Written by Leo

3 April 2006 at 2:05

Posted in Food, My Thoughts

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