The original recipes comes from my book Sweet As... , my own recipe which doesn't require steam baking in the oven and includes nectarine slices. Plum slices and cherries were also added here, and the result was delicious! In Italy we also call this crema bruciata , but crème brûlée is most commonly used now as it sounds sophisticated :-). To make the crème you will need one egg yolk for each 100ml of cream and 1 tbsp of sugar, for this recipes I used 5 egg yolks (thus 500ml cream and 5 tbsp of sugar) and I filled 8 ramekins, plus I had a little left to fill three miniature ones. Of course if you don't put any fruit on the bottom you will need more crème. It is up to you how much fruit you put in, generally I just line the bottom of the ramekins with 4-5 think slices, this time I think I overdid it (thus the leftover crème) sicne stone fruit season is not long in NZ, and I wanted to use more fruit than crème! Don't use watery fruit and remo...
I am an absolute bread lover...focaccia is one of my fav.. the recipe looks great n the bread looks soooo soft n perfect... loving your picture!
ReplyDeleteThank you Aipi :-)
ReplyDeleteAdpoly recipe..looks gorgeous..
ReplyDeleteTasty Appetite
Fantastic focaccia..
ReplyDeleteLa focaccia con i pomodori secchi è assolutamente divina!!!!E io ho i pomodorini ciliegino secchi di PAchino!!!!!Baci
ReplyDeleteThank you all for your comments :-)
ReplyDeletei am definitely gonna try this out soon..looks fab and interesting pic
ReplyDeleteI love this kind of focaccia
ReplyDeletemy grundmother used to prepare this kind of dish
Lovely!
Barbaraxx
mmmmmmmmm..buonissima!!!!
ReplyDelete