March 19, 2006

Creme Caramel




Creme Caramel
Makes 6 Servings


Caramel:
1/2 cup superfine sugar



Filling:
2 1/2 cups milk
1 vanilla bean
1/2 cup superfine sugar
3 eggs, beaten
3 egg yolks
I used granulated sugar for both and it worked fine.


For Caramel: Put the sugar in a heavy bottomed sauce pan and heat over medium until sugar dissolves and it starts to caramelize. (Don't use your flexible spatula for this -- as I learned, it burnt even my heavy duty one) Continue stirring to keep the coloring even. Remove from heat and carefully add 2 tablespoons water to stop the cooking process. Pour into 6 1/2 cup ramekins and allow to cool.

Preheat oven to 350 f degrees. Put the milk and vanilla bean in a heavy saucepan over med heat and bring just to a boil. Remove from heat. Mix together the sugar, eggs and egg yolks. Strain the milk & vanilla bean mixture. Add strained milk to the egg and sugar mixture, adding a little at a time to temper the eggs. Ladle into the ramekins and place in a roasting pan. Add water to the roasting pan, enough to come up halfway on the sides of the ramekins. Cook for 35-40 minutes, (I had to cook for 40-50 minutes at my high elevation) or until firm to the touch.

Remove from the pan and allow to stand for 15 minutes. Unmold onto plates and serve.
Recipe from The Food of France