Chase Township, Greater Green Bay, WI
Give your dessert a clever name – and tell us about your recipe.
Almond Milk and Honey Caramel, English Breakfast Tea Crème
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
My biggest surprise, upon flipping the over the Crème, was that the honey caramel was so liquid but still had colored the darker almond milk and black tea infused custard Crème as it should.
I searched online for recipes using ingredients I had on hand, and found two I followed primarily in creating my Crème. I also read a third recipe, "Basic Spanish Flan" from curiouscuisinere.com, to find out the interesting history of the dessert – one tidbit being that English "flan" is made with a pastry crust more like a quiche. Thus this crustless dessert's French name is more descriptive of what it actually is: Crème Caramel. Also, I learned that though baked egg dishes originated with the Romans, caramel-topped almond flavored flan was developed by the Spaniards and traveled with them to Latin America.
How did you add a Wisconsin twist to your flavors or decoration?
My sister and I were first introduced to flan in the home of our Greater Green Bay Area high school Spanish teacher. Senorita M. invited the Spanish Language Club over for an evening of Spanish culture and made the Spanish flan herself. It was so delicious! So that's my Wisconsin Twist, commemorating our Wisconsin educator among all Wisconsin educators.
The honey I used was made by Clintonville bees, and the raspberries were grown in the yard of our family home in Allouez.
How did you do?