Recipes

Crème Caramel

Cuisine: French

Type: Dessert

Serves: 6

Source:	How Cooking Works - pg 274
Attributes:	Book
Comments:	One of our favorite desserts.
Serving Suggestions:

Ingredients:

1-1/2 cups sugar (divided)
1 to 2 tbs. water
3 whole eggs
2 egg yolks
Pinch of salt
2 cups milk
Half a vanilla bean, split

Can also use 1 cup of milk and 1 cup of light cream. Can substitute 1-1/2 tsp. vanilla extract for vanilla bean.

Instructions:

1. First, make a caramel (see related recipe). Pour the hot syrup evenly into 6 custard molds, then tilt the molds back and forth to coat the bottom and sides.

2. Preheat oven to 325°F

3. In a mixing bowl, combine the whole eggs and egg yolks and beat just enough to blend well. Overbeating the eggs will create air pockets and result in custard with little holes. Stir in the remaining 1/2 cup of sugar and the salt.

4. Heat the milk with the vanilla bean in a heavy saucepan over medium heat, stirring occasionally to prevent scorching, until tiny bubbles appear around the edges and the surface begins to move. Remove from the heat and pour slowly into the egg mixture, stirring constantly. Do not whip. If you overbeat the egg and milk mixture, you will create a foam, which will prevent the custard from having a smooth top surface. Remove and discard the vanilla bean. If you are using vanilla extract, add it now.

5. Strain the mixture. Pour into molds. Place the molds in a roasting pan on the center rack of the oven. Pour hot water into the roasting pan until it reaches two-thirds of the depth of the molds. The 'bain marie' (hot water bath) will prevent the custard from overcooking or curdling.

6. Bake for 45 to 50 minutes, or until a skewer or thin-bladed knife inserted into the custard comes out clean. When baked, remove the molds from the water bath and allow to cool completely. When cool, cover with plastic wrap and refrigerate until serving time. The custards should be unmolded only after chilling for several hours.

7. To serve, run a knife around the edge of the molds. Place a round serving dish over the mold and invert. The custard should slide out of the mold easily.

Related recipes:

Caramel