I've made many different variations, including an 'authentic' recipe passed down from someone's grandmother. This one is by far the best! It always gets raves from all sectors, too!
Carmelize the sugar in the pan you are are using or preheat the pan and swirl it as you pour it in to coat the botton. But really, if it doesn't cover perfectly, it still turns out fine!
No variations needed but it is forgiving - one less egg, a couple extra yokes, etc... I do always go a bit heavy on the vanilla extract.
Chill overnight to unmold easily (plastic knife around the edge then watch out for flying caramel sauce!), then let it sit at room temperature for an hour or so before serving.
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I've made many different variations, including an 'authentic' recipe passed down from...