128 GOURMET TRAVELLER
Venetian
cremarosada
SERVES 10 // PREPTIME 10 MINS//
COOK1 HR(PLUSCOOLING,
SOAKING,SETTING,CHILLING)“Thiscrèmecaramel,orcrema
rosada,is foundthroughout
Veneto,”saysZoccali.“Its
namereferstorosolio,the
rose-scentedliqueurused
in the traditional recipe.”100 gm(11/4cups)flaked
almonds
120 gmraisins
Rum,forsoaking
12 eggs
150 gmcastersugar
600 mlmilk
600 mlpouringcream
1 tbsprosolioliqueur,orany
preferredliqueurorrum
100 gmmaraschino cherries
(optional)1 Preheatovento170°C.
Arrangealmondsevenlyon
a bakingtrayandroastuntil
goldenbrown(8-10minutes).
Removealmondsfromtray
andcoolcompletely.
2 Reduceovento150°C.Put
raisinsin a bowlwithenough
rumtojustcoverthemandset
asidetosoak.In a largebowl,
mixeggswith2 tbspsugaruntil
a palecreamcolour.Addmilk,
creamandliqueurandcombine
witha spatula.
3 Placeremainingsugarin
a small,widesaucepanand
cookoverlowheatuntila deep
caramelcolour(3-5minutes;
donotstir).Pourcaramelinto
a 23cm-diameterx 10cm-deep
ovenproofglassbowl,covering
baseevenly.Setina coolplace.
4 Pourcreammixintothe
bowl,makingsureit is evenly
distributed.Placebowlin a
deeproastingtinandpourhot
waterintothetinuntilit reaches
three-quartersofthewayup
thesideofthebowl.Bakein
ovenfor 45 minutes;theflan
shouldstillwobblein thecentre
whengentlyshaken.Remove
fromtinandrefrigerateuntil
completelychilled.Runa small
knifearoundtheedge,then
turnoutontoa servingplate.
Servewithrum-soakedraisins,
cherries and roasted almonds.