Crème Caramel

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* Exported from MasterCook *

 

Crème Caramel

 

Recipe By :Abby Dodge

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups heavy cream

1 cup milk

1/2 vanilla bean or 1 tsp. vanilla extract

1/2 cup sugar

3 egg yolks

2 eggs

1 Pinch salt

--For the caramel--

1/2 cup sugar

 

The basic method for all three types of custard Use 6-oz. ramekins. Heat the

oven to 325°F. Heat the cream or cream and milk in a medium saucepan over medium

heat until scalded (you'll see small bubbles on the sides of the pan). Split the

vanilla bean in half, if using, and scrape the seeds into the cream. Meanwhile,

in a medium bowl, slowly whisk the sugar into the egg yolks and eggs. Slowly

temper the hot cream/milk into the sugar/yolk mixture. Strain the mixture

through a fine sieve into a pitcher or measuring cup. Stir in the salt and

vanilla extract, if using.

 

Arrange the ramekins in a baking dish with deep sides, pour the mixture into the

ramekins, Fill the baking dish with water to come halfway up the sides of the

ramekins and cover the dish with foil. Bake until just set, 25 to 50 min.

Remember to start checking early; baking time will depend on the thickness and

depth of your ramekins and baking dish. Carefully remove the baking dish from

the oven and let the ramekins cool in the water bath. Remove, cover with plastic

wrap and refrigerate at least 2 hours or up to 2 days.

 

For crème caramel, make the caramel and line the ramekins with it. Run a thin

knife around the edge of the custard and invert onto a dessert plate, scraping

any caramel from the ramekin onto the custard.

 

 

Making caramel for crème caramel

Swirl the pan frequently to help the sugar color evenly without burning.

 

Place your ramekins in the baking dish and have them nearby. For six to eight

servings, measure 1/2 cup sugar into a clean saucepan. Carefully add just enough

water to dissolve the sugar, and set the pot over high heat.

 

After a few minutes, the mixture will come to a furious boil; several minutes

later, as more water evaporates, it will boil more viscously, and finally it

will start to color. Swirl the pan around to even out the caramelization. Once

the sugar has started to caramelize, watch it carefully. It takes just seconds

for caramel to go from great to burnt

 

The moment you pour caramel into the ramekin, tilt the dish so the caramel

flows evenly over the bottom.

 

 

When the caramel is an even dark brown, carefully pour it into the ramekins.

Caramel at this stage is over 300°F, so be extremely careful when handling it.

Divide it evenly so that each ramekin is covered with a thin layer of dark brown

caramel.

 

 

Espresso custard Omit the vanilla. Crush 1/2 cup espresso beans into coarse

pieces, add to the cream/milk, and heat to a simmer. Remove from the heat;

infuse for 5 min. Strain and proceed.

 

 

Ginger custard Omit the vanilla. Cut a 3-inch piece of fresh ginger into very

thin slices, add to the cream/milk, and heat to a simmer. Remove from the heat;

infuse for 15 to 20 min. Strain, bring back to a simmer, and proceed.

 

 

 

Source:

" www.FineCooking.com "

S(Originally Appeared):

" From the pages of Fine Cooking Magazine "

 

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Per Serving (excluding unknown items): 479 Calories; 35g Fat (64.0% calories

from fat); 6g Protein; 38g Carbohydrate; 0g Dietary Fiber; 283mg Cholesterol;

94mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 6 1/2 Fat; 2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0