I tried to make Creme Caramel. I discovered that I don't have a problem with following recipes, but with local ingredients. For example, vanilla powder in Canada is strong. Usually a pinch will suffice. In Egypt, vanilla powder is actually vanilla and sugar mixed together, so you need much more than a pinch. Hence, creme caramel that tastes like eggs (using vanilla powder makes desserts that have eggs in the ingredients taste less eggy). Another example: eggs in Egypt are kind of massive and really strongly flavored. Great for omlettes; terrible for creme caramel. Hence, creme caramel that tastes like really thick custard.
Lesson of the day: know your local ingredients before trying to feed people you love.
Sigh.
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