Caramel Curd

As anyone who has ever visited or lived in France knows, the yogurt aisle is a veritable wonderland. I have a yogurt every morning, and I'll probably never have to eat the same one twice. The first time I bought a round of yogurts, a sheeps'-milk "caillé" made it into the mix, and we were surprised when we cracked into it and found that it was not at all sour. The ingredients were simply, "lait, présure". Pressed milk? Awesome!

So today, when Danielle and I were walking back from the market, we dropped into the grocery store to pick up some things and found this caramel version - trés délicieux! It was just like flan without the eggs - super light, refreshing, caramely, not too sweet.

Upon a moment of further research, I found the word "présure" actually means rennet. So it's curdled milk! And it comes in a charming little waxed-paper tub. Next up, chocolate curd....