Recipe courtesy of Stephanie Boswell
Crème Caramel
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 229
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 44
- Dietary Fiber
- 0
- Sugar
- 44
- Protein
- 4
- Cholesterol
- 56
- Sodium
- 61
- Total: 5 hr 30 min (includes cooling and chilling times)
- Active: 30 min
Ingredients
2 tablespoons corn syrup
2/3 cup plus 3/4 cup sugar
3 cups whole milk
2 teaspoons pure vanilla extract
2 large eggs plus 4 yolks
Directions
Special equipment:
eight 6-ounce ramekins- Position an oven rack in the center of the oven, remove the top rack and preheat to 325 degrees F. Put eight 6-ounce ramekins in a roasting pan.
- Combine the corn syrup, 3 tablespoons water and 2/3 cup of the sugar in a small saucepan. Bring to a boil and reduce the heat to medium to maintain a strong simmer. Simmer, stirring occasionally with a rubber spatula to prevent the sugar from crystallizing around the edges of the saucepan, until light amber in color, 10 to 12 minutes. Remove from the heat as the caramel can get too dark quickly. You’ll want to work fast here: One at a time, pour some of the caramel into each of the ramekins, swirling to coat the bottom and the very base of the sides. The caramel will thicken quickly. Space the ramekins evenly apart in the roasting pan; set aside.
- Heat the milk in a medium saucepan over medium heat until steaming, small bubbles form at the edges and almost at a simmer. Do not boil. Add the vanilla to the warm milk. Whisk together the whole eggs, yolks and remaining 3/4 cup sugar in a large bowl until smooth. Pour some of the hot milk mixture into the egg-sugar mixture and whisk to combine. Slowly whisk in the remaining milk mixture until evenly combined. You want to make a warm custard, without scrambling the eggs. Spoon off any foam from the top.
- Transfer the mixture to a large liquid measuring cup. Divide the custard among the ramekins, but do not fill to the top. Carefully pour boiling water into the roasting pan until just halfway up the sides of the ramekins. A tea kettle works well here to avoid getting any water in the custards.
- Cover with foil and carefully transfer to the oven. You don’t want to splash the water inside the roasting pan, but you also don’t want to leave the oven door open too long either. Bake until just set in the center but still jiggly, 40 to 50 minutes. The bake time can vary depending on the accuracy of your oven, the heat of the custard before baking and the heat of the water added to the roasting pan.
- Remove the ramekins from the roasting pan and cool slightly to room temperature. Refrigerate until cold, at least 4 hours and up to overnight.
- To serve, run a paring knife around the edge of a custard, hold a plate over the ramekin and invert the crème caramel onto the plate. Repeat with the remaining crème caramels. Enjoy immediately.