Ron on occassion
likes to putter around the kitchen, which is fine by me because he usually likes to make a dessert.His most recent contribution, besides doing all the outdoor grilling lately was this simple but delicious creme caramel. Sometimes the best desserts are the ones that have been around forever. This one got rave reviews! Recipe courtesy, The Cookworks 2003.
Creme Caramel
2/3 cup sugar
1/3 cup water
1 cup milk
1 cup heavy creme
4 egg yolks
1/2 cup caster or fine sugar
1 1/2 teaspoon vanilla extract
Special equipment a pastry brush, 6(4-ounce) ramekins.
Pre-heat oven to 325 degrees F
Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes
In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking the hot liquid. Gently whisk 2 tablespoons of the hot mixture into the egg mixture. Slowly whisk the remaining hot milk 1/3 at a time, trying to prevent excess bubbles. Strain through a sieve.
Place 6 ramekins evenly in a paper towel=lined baking dish to prevent the ramekins from sliding. Pour mixture evenly into the caramel -coated ramekins. Place on the extended middle rack of the oven. Carefully pout boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (be careful not to get any water on the custard mixture.) Cover the baking dish with foil and very gently slide it towards the center of the rack. Bake for about 35 mins. or until the custard is almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes then refrigerate until well chilled.
To serve, dip the ramekin in very hot water for 15-20 secs. Run a sharp knife around the sides of the ramekin. Invert the custard onto serving plates. The caramel will pool around the inverted custards. Serve immediately.
Creme Caramel
2/3 cup sugar
1/3 cup water
1 cup milk
1 cup heavy creme
4 egg yolks
1/2 cup caster or fine sugar
1 1/2 teaspoon vanilla extract
Special equipment a pastry brush, 6(4-ounce) ramekins.
Pre-heat oven to 325 degrees F
Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes
In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking the hot liquid. Gently whisk 2 tablespoons of the hot mixture into the egg mixture. Slowly whisk the remaining hot milk 1/3 at a time, trying to prevent excess bubbles. Strain through a sieve.
Place 6 ramekins evenly in a paper towel=lined baking dish to prevent the ramekins from sliding. Pour mixture evenly into the caramel -coated ramekins. Place on the extended middle rack of the oven. Carefully pout boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (be careful not to get any water on the custard mixture.) Cover the baking dish with foil and very gently slide it towards the center of the rack. Bake for about 35 mins. or until the custard is almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes then refrigerate until well chilled.
To serve, dip the ramekin in very hot water for 15-20 secs. Run a sharp knife around the sides of the ramekin. Invert the custard onto serving plates. The caramel will pool around the inverted custards. Serve immediately.
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