Creme Caramel


For their July 2013 issue, So Good.. the magazine of haute patisserie challenged four chefs from around the world to re-imagine a classic creme caramel.  I was honored to be featured alongside pastry gods Gregoire Michaud (Hong Kong), Miguel Serra (Asturias), and Ryosuke Sugamata (Tokyo). 

Re-inventing crème caramel is no small feat, as it is a well-recognized dish worldwide. My goal was to think outside the box and avoid turning it into a crunchy crème brûlée.  

I settled on a Crème Caramel Consommé flavored with vanilla and rose, or – as So Good aptly named it – a Flower Bath.

The magazine is a truly gorgeous publication and I am very grateful to have been involved with them again. 

I’d also like to thank my wife and photographer, Blair Baker, for working with me on all of these features.  Her name didn’t make it into the magazine, probably through my fault, but I certainly wouldn’t have been able to do this without her help.


About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.

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