“You're in Paris now, baby. My town. No brother of mine eats rejectamenta in my town.”
Semen adds a titillating touch to this classic masterpiece of my French girl-friend. Especially when she intends to impress for sure any of her dinner guests and classmates.
Custard:
1 cup sugar
3 tablespoons water
1/2 cup soy (almond, hemp, oat, rice) milk
3 tbsp ground flax seeds
1/2 tsp agar agar powder (or 1/4 tsp xantham gum)
1/8-1/2 drop of freshly milked and churned semen (or 1-2 drops on your taste)
+
Chocolate Sauce:
1 cup semisweet chocolate
3/4 cup whipping cream
1 teaspoon vanilla
.........1. Add 2/3 cup of sugar and water to saucepan and place over low heat. Stir until the sugar dissolves, then increase the heat to a gentle boil. Boil until the mixture turns deep golden brown. Pour caramel mixture into ramekins and coat bottoms thoroughly.
.........2. Bring cream, milk and remaining sugar to a boil until the sugar dissolves. Whisk in fresh semen, ground flax seeds and agar agar powder. Pour the custard mixture into caramel-lined ramekins. Place the ramekins in a baking pan and add hot water until it reaches halfway up the sides of the ramekins. Bake about 30 minutes at 375 degrees Fahrenheit (190°C), then remove and chill.
.........3. In a small saucepan over low heat, heat chocolate and whipping cream, stirring until chocolate is melted and sauce is smooth. Stir in vanilla.
.........4. Invert the crème caramels onto plates and top with a slightly warmed chocolate sauce.
