Creme Caramel

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Creme Caramel Ingredients

CARAMEL	2 1/2 c Milk
1/2 c Granulated sugar	3 lg Eggs; at room temperature
1/4 c Plus 2 tablespoons water	3 lg Egg yolks; at room
CUSTARD	1/2 c Granulated sugar
1 Vanilla bean

Instructions for Creme Caramel

A light egg custard that is baked in a caramel-lined mold in a water bath. After the custard is baked, it is chilled and then turned out of the mold. The caramel forms a topping and a sauce for the custard. Creme caramel is usually served cold. In Spain, it is called flan and in Italy, crema caramella. France. See also: water bath. one 1-quart souffle dish or ovenproof mold, or 8 4-ounce ramekins or ovenproof molds Center a rack in the oven and preheat to 350 F. For the caramel, combine the sugar and 1/4 cup of the water in a 1/2-quart heavy-bottomed saucepan. Bring to a boil stirring to dissolve the sugar, then cook without stirring. Cook the mixture over high heat until it turns a rich golden brown, about 8 minutes. Remove the pan from the heat, and carefully stir in the remaining 2 tablespoons water. Return the pan to the heat and, using a longhandled wooden spoon, stir the mixture for a minute or 2 to dissolve any lumps. Have ready a 1 -quart mold or eight 4-ounce molds. Pour the caramel into the ovenproof mold or molds and tilt the mold or molds so the caramel completely covers the bottom. For the custard: With a sharp knife, split the vanilla bean lengthwise. Scrape out the seeds, and place the seeds and bean in a 2-quart heavy-bottomed saucepan with the milk. Heat the milk over medium heat to just below the boil. Remove the pan from the heat, cover it, and set aside to infuse. In the bowl of a stand mixer, using the wire whip attachment, or in a mixing bowl, using a hand-held mixer, whip the eggs and egg yolks together until frothy. Slowly beat in the sugar. In a steady stream, add the hot milk, blending well. Strain the custard into the caramel-coated mold or molds. Place the mold or molds in a large roasting pan. Set the roasting pan on the center oven rack and fill it with hot water to reach halfway up the sides of the mold or molds. Turn the oven temperature down to 325 degrees F and bake the custard for 40 minutes, or until a toothpick inserted in the center comes out clean. Posted to JEWISH-FOOD digest V97 #328 by NLImp@aol.com on

Main Ingredient: Cuisine: Uncategorized

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