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| Creme Caramel |
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Crème caramel is a variant of plain custard (crème) where sugar syrup,
cooked to caramel stage or is boiled until it is thick and has a brownish color,
is poured into the mold before adding the custard base. After the custard has set,
it can be turned out, leaving a caramel sauce on top. Like all custards,
crème caramel is made with whole eggs, milk or cream, and sugar. The typical
flavoring is simply vanilla, however, there are numerous variations, including
coconut, almond, pistachio, chocolate, lemon, orange, Cream Cheese and many
other types of fruit.
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("Crème caramel," Wikipedia: The Free Encyclopedia)
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Servings: 6
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Yield: 6 cups
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Preparation Time: 30 minutes
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Start to finish: 5 hours
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for Custard
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7 large egg yolks, lightly beaten
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1 1/2 cups milk, 2% lowfat
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1 1/2 cups heavy cream
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3 Tablespoons sugar
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1 teaspoon vanilla extract
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for Caramel syrup
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2 1/2 cups sugar
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1/2 fluid ounce lemon juice, bottled
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2 fluid ounces water
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for Custard
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- Whisk the egg yolks with the 3 Tablespoons of sugar and the vanilla
extract.
- Bring the milk and cream to a boil by either microwave (7 minutes)
or in a sauce pot.
- Carefully whisk the hot milk and cream mixture into the egg mixture,
a small amount at first.
- Fill the custard cups to the rim.
- Place in a deep roasting pan and fill with hot water until custard cups
are 2/3 immersed.
- Bake in oven for 50 minutes.
- Chill for 4 hours.
- Dip the bottom of each custard cup into a bowl of hot water momentarily
to soften the caramel.
- Remove from custard cup by cutting around the edge of the cup with a
thin knife and then inverting onto the desired serving plate.
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for Caramel syrup
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- Add the water and lemon juice to the 2 1/2 cups of sugar and dissolve.
- Bring the sugar to a boil and cook until light brown, remove from heat.
- If sugar continues to become too dark, add a small amount of cold water,
and stir carefully.
- Add to bottom of six (8 fluid ounce) oven proof custard dishes,
approximately 1/2 oz. of the syrup. Let set.
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Notes:
The making of the caramel syrup requires watching the syrup and removing
it from the heat when a light brown color is achieved, as the sugar will continue to
cook as it cools. As suggested, cold water may be added to stop the cooking
process, but this is risky at best as it can cause splattering hot sugar (very nasty!).
So if you add cold water to hot sugar, be prepared to jump back!
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Serving Ideas:
Garnish the bowl with tortilla chips
(blue corn tortillas provide a nice color contrast), chopped green onions,
fresh cilantro (sprigs or minced), or chile powder.
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