Recipe: Crème Caramel
- 2/3 cup granulated sugar
- 1/3 cup water
- 2 tablespoons light corn syrup
- 1 teaspoon lemon juice
For the Custard
- 1 1/2 cups whole milk
- 1 1/2 cups light cream
- 3 large eggs
- 2 large egg yolks
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- Pinch kosher salt
- 6 (10 oz) ramekins
Preheat the oven to 350 degrees F and adjust the rack to the center position
Prepare the caramel: In a small glass bowl combine the water, lemon juice, and corn syrup by using a whisk. When combined well pour the mixture carefully into a medium light colored saucepan. Add the sugar to the center of the saucepan without allowing any of the sugar to touch the sides of the saucepan. Make sure the sugar is in the liquid completely before turning on the heat. Turn the stove to medium-high heat for 6 minutes. Do not stir the saucepan during the first 6 minutes while the mixture begins to warm and starts to bubble. Between the 6-8 minutes continue to cook and notice the syrup will begin to turn from clear to a more light golden color. At this time you can swirl the sauce pan gently and occasionally. For the next 3-5 minutes depending on the grade of your saucepan, lower the heat to medium and continue to cook, swirling the pan gently and constantly, until the mixture turns honey colored and as soon as it is a warm honey color remove the saucepan immediately from heat and pour a portion of the caramel into each of 6 ungreased 10-ounce ovenproof ramekins. (Be careful as the caramel is over 300 degrees). Allow caramel to cool and harden, about 5 minutes and set aside.
Now prepare the custard. In a medium saucepan heat the milk and cream, stirring occasionally, in medium saucepan. This will warm for about 8 minutes and using an instant-read thermometer the milk/cream mixture will start to gently smoke. Take the liquid temperature and as soon as it registers 160 degrees; remove it from heat. Next whisk the 3 eggs and 2 egg yolks, sugar, salt and vanilla in large bowl until just combined. Pour the warm milk mixture into the egg mixture to combined but not foamy. Strain mixture through fine mesh sieve into large measuring cup with pouring spout and set aside.
Bring 2 quarts water to boil. In a large roasting pan place a dish towel on the bottom of the roasting pan. Position the 6 caramel hardened ramekins in the pan on top of the towel and do not allow them to touch. Pour the custard mixture among the 6 ramekins ¾ of the way high. Next fill the roasting pan with the boiling water taking care to not let any water splash into the custard. Fill the roasting pan only so it reaches ½ ways up the ramekins. Cover entire pan loosely with aluminum foil so steam can escape and bake for 35 to 40 minutes. Do not over cook the custard, as soon as the custard is set (gently wiggles when tapped)
Transfer custards in the ramekin to wire rack to cool to room temperature about 1 ½ hours.
Unmold by sliding a paring knife around entire mold perimeter, pressing knife against side of the dish. Place a serving plate over top of ramekin and invert; shake the ramekin gently to release custard and serve immediately.
Note before unmolding the ramekin it can be covered with plastic wrap and refrigerated for 1 day before unmolding and inverting.
Meal type: dessert
Recipe adapted from America’s Test Kitchen http://www.americastestkitchen.com/
Culinary tradition: French
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Recipe by yumm yumm yumm.
Microformatting by hRecipe.