Copyright Thomas Saaristo All Rights Reserved
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Creme caramel is one of the first desserts I truly fell in love. The custard was
wonderful, but admittedly I am an even bigger fan of caramel
While you can make one large creme caramel, I prefer to bake custards baked in
individual ramekins as they cook faster, are more evenly textured, and un mold more
easily
You can vary the amount of sugar in the custard to suit your taste. I prefer to use 2/3
cup, but you can reduce that amount to as little as 1/2 cup to create a greater contrast
between the custard and the sweetness of the caramel
Cook the caramel in a stainless steel pan as it will be easier to judge the color of the
caramel whereas using an anodized pan may give you false visuals
Ingredients
For the caramel
1 cup sugar
1/3 cup water
2 tablespoons corn syrup
Scant 1/4 teaspoon freshly squeeze 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 sugar
1 1/2 teaspoons vanilla extract
Pinch extra fine salt
Method
For the caramel
In a medium nonreactive saucepan and without stirring, bring sugar, water, corn
syrup, and lemon juice to simmer over medium-high heat, wiping sides of pan with
wet cloth to remove any sugar crystals that might cause syrup to turn grainy.
Continue to cook until syrup turns from clear to golden, swirling pan gently to ensure
even browning, about 8 minutes. Continue to cook, swirling pan gently and
constantly, until large, slow bubbles on mixture's surface turn honey-caramel in color,
4 to 5 minutes longer
Remove pan immediately from heat and, working quickly but carefully, pour a portion
of the caramel into each of 8 non greased 5 or 6 ounce oven proof ramekins
Allow caramel to cool and harden, about 15 minutes
Make ahead
Caramel in ramekin(s) can be covered with plastic wrap and refrigerated for up to 2
days. Return to room temperature before adding custard
For the custard
Adjust oven rack to center position and heat oven to 350 degrees
Heat milk and cream, stirring occasionally, in medium saucepan over medium heat until
steam appears and/or an instant-read thermometer held in the liquid registers 160
degrees, 6 to 8 minutes; remove from heat
Meanwhile, gently whisk eggs, yolks, and sugar in large bowl until just combined. Off
heat, gently whisk warm milk mixture, vanilla, and salt into egg mixture until just
combined but not at all foamy. Strain mixture through fine-mesh sieve into large
measuring cup or container with pouring spout and set aside
Bring 2 quarts water to boil in kettle
Meanwhile, fold dish towel to fit bottom of large baking dish or roasting pan and
position in pan. Divide reserved custard mixture among ramekins; place filled ramekins
on towel in pan (ensure they do not touch) and set pan on oven rack
Fill pan with boiling water to reach halfway up ramekins; cover entire pan loosely with
aluminum foil so steam can escape
Bake until a paring knife inserted halfway between center and edge of custards comes
out clean, 35 to 40 minutes. Transfer custards to wire rack; cool to room temperature.
Make ahead
Creme caramel can be made 2 days head, cover with plastic wrap and refrigerate
For service
To un mold, slide a paring knife around outer edge of custard in mold, pressing knife
against side of dish. Hold serving plate over top of ramekin and invert; set plate on
work surface and shake ramekin gently to release custard
Serve immediately
Method for one large creme caramel
Follow recipe for Classic Creme Caramel, pouring caramel and custard into 1 1/2-quart
straight-sided souffle dish rather than individual ramekins. Fill roasting pan with
boiling water to reach halfway up sides of souffle dish; increase baking time to 70 to
75 minutes, or until an instant-read thermometer inserted between the center and
perimeter of the mold registers 175 degrees