I really love dessert. If I don't have something sweet after dinner, my stomach will bother me until I give it a treat of some kind. Caramel is one of my favorite ingredients in dessert. And what's more classic than Crème Caramel? I like this recipe because it is easy to make, it keeps in the refrigerator for a few days, and it has a simple but dramatic presentation. Try with some sliced grapes, strawberries, or raspberries.
Crème Caramel
Serves 8
1 cup turbinado sugar (Using turbinado sugar for the caramel heightens the flavor, but you can substitute granulated sugar.)
1/3 cup water
5 whole eggs
¾ cup granulated sugar
1/8 teaspoon sea salt
3 cups whole milk
1 teaspoon vanilla extract
Eight ramekins (preferably 6 ounce size)
1. Preheat the oven to 325 F.
2. Arrange the ramekins in a roasting pan or baking sheet.
3. Using a stainless steel pan, combine the cup of turbinado with the water, swirl to blend and heat until it forms a clear syrup. When the sugar and the water have "melted" together completely, raise the heat and watch as the caramel darkens slightly. Remove from the heat and immediately divide the caramel evenly between the 8 ramekins. Try to have all the caramel on the bottom of each ramekin and not so much on the sides. Set aside.
4. In a bowl, whisk together the eggs, granulated sugar, and salt. In a small pot, bring the milk to a gentle simmer, add the vanilla, and pour it over the egg mixture. Whisk to blend. Distribute the liquid evenly between the 8 ramekins. Put at least 1 1/2 inches of water in the bottom of the baking sheet so it makes a "water bath" for the custards as they cook. Put the tray in the center of the oven and bake until they are firm in the center, 45-55 minutes. Allow to cool for half an hour and then refrigerate a briefly before serving.
5. Allow the custards to cool completely before running a knife around the top edge of each ramekin and turning the ramekin upside-down on the plate. When you lift the ramekin, the caramel at the bottom will pour over the custard and form a delicious pool on the plate.
Crème Caramel
Serves 8
1 cup turbinado sugar (Using turbinado sugar for the caramel heightens the flavor, but you can substitute granulated sugar.)
1/3 cup water
5 whole eggs
¾ cup granulated sugar
1/8 teaspoon sea salt
3 cups whole milk
1 teaspoon vanilla extract
Eight ramekins (preferably 6 ounce size)
1. Preheat the oven to 325 F.
2. Arrange the ramekins in a roasting pan or baking sheet.
3. Using a stainless steel pan, combine the cup of turbinado with the water, swirl to blend and heat until it forms a clear syrup. When the sugar and the water have "melted" together completely, raise the heat and watch as the caramel darkens slightly. Remove from the heat and immediately divide the caramel evenly between the 8 ramekins. Try to have all the caramel on the bottom of each ramekin and not so much on the sides. Set aside.
4. In a bowl, whisk together the eggs, granulated sugar, and salt. In a small pot, bring the milk to a gentle simmer, add the vanilla, and pour it over the egg mixture. Whisk to blend. Distribute the liquid evenly between the 8 ramekins. Put at least 1 1/2 inches of water in the bottom of the baking sheet so it makes a "water bath" for the custards as they cook. Put the tray in the center of the oven and bake until they are firm in the center, 45-55 minutes. Allow to cool for half an hour and then refrigerate a briefly before serving.
5. Allow the custards to cool completely before running a knife around the top edge of each ramekin and turning the ramekin upside-down on the plate. When you lift the ramekin, the caramel at the bottom will pour over the custard and form a delicious pool on the plate.
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