I haven’t posted in over a week, as I’ve barely been able to cook anything more interesting than oatmeal. Yes, I have so-called reasons: I’m at work most of the day and trying to see my friends in the evening, and there was that appetite-negating heat wave. But it’s all just an elaborate excuse for not sticking to my guns. Oh, for shame!
The worst of it is, I’ve been neglecting this recipe for The Wednesday Chef‘s role-reversal project. I’ve had the Caramel Coulant recipe in hand almost a month without doing so much as buying a half-pint of cream. I finally made it a few days ago and took some pictures, and I’m glad to have at least one recipe checked off the infinite to-do list.
Thanks to Luisa for implementing this Freaky Friday-esque scheme. Swing by her site for full disclosure!
And just for posterity, here’s the recipe.
For the caramel sauce:
- 1 cup plus 2 tablespoons sugar
- 1/3 cup cream
- 1 ½ tablespoons butter
- ¼ cup milk
For the coulant:
- 4 tablespoons unsalted butter
- Pinch of fleur de sel
- ¼ cup plus 1 ½ teaspoons sugar
- 2/3 cup cake flour
- 2 eggs
1. Preheat the oven to 400 degrees. Combine the sugar and ¼ cup water in a pot. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Reduce the heat to low and deglaze with the cream, standing back to avoid bubbling caramel. Add the butter and milk. (It will bubble again.) Stir until well incorporated. Let cool. (The sauce can be made ahead and refrigerated.)
2. Spray 5, 4-ounce ramekins with cooking spray; cover the inside of the ramekin with sugar and remove excess. Place on a sheet pan.
3. Make the coulant by warming 1/3 cup caramel sauce in a medium saucepan; then stir in the butter and fleur de sel. Off the heat, stir in the sugar, then flour, then eggs, adding the next just after the prior has been combined. Pour the mixture two-thirds of the way into each ramekin. Bake 8 to 10 minutes, turning the sheet pan halfway through, until the shell is cakelike but the center is flowing. Let cool. When ready to serve, rewarm the cakes in the ramekins for a few minutes. Place a serving plate over the ramekin and flip it to release the coulant. Serve with salted caramel ice cream.
Serves 5. Adapted from Nicole Kaplan at Eleven Madison Park, New York.