The Best Creme Caramel
List of Ingredients
The Best Creme Caramel
For the caramel sauce:
1 cup (250 ml) sugar
1/3 cup (80 ml) water
2 Tbs (30 ml) corn syrup
1/4 tsp (1 ml) lemon juice
For the custard:
1 1/2 cups (3750 ml) whole milk
1 1/2 cups (375 ml) light cream
3 eggs plus 2 egg yolks
2/3 cup (160 ml) sugar
1 1/2 tsp (7 ml) vanilla extract
A pinch of salt
To make the caramel sauce: Combine all ingredients in a small,
non-reactive saucepan and bring to a boil without stirring over
moderate heat. Cook, swirling the pan gently, until the syrup is
honey colored and large bubbles form on the surface. Remove from the
heat and carefully pour the syrup into 6 to 8 ungreased, 6-ounce (180
ml) oven-proof ramekins or custard cups. Set aside.
To make the custard: Heat the milk and cream in a separate saucepan
over moderate heat just until steam begins to appear. Meanwhile,
whisk together the eggs, yolks, and sugar just enough to combine them
- you do not want any bubbles in the mixture. Remove from the heat
and gently whisk the milk mixture, vanilla, and salt into the egg
mixture. Strain into a pot or measuring cup with a pouring spout and
divide evenly between the ramekins. Place the ramekins in a deep
baking pan with about 1 inch (2.5 cm) of hot water in it and place in
the center of a preheated 350F (180C) oven. Bake 35 to 40 minutes,
until the tip of a knife inserted about halfway between the edge and
the center of the ramekin comes out clean. Remove from the oven and
cool on wire racks. Refrigerate until ready to serve. To serve, run
the blade of a small knife around the edge and invert an individual
serving plate over each ramekin. Carefully turn the two over and
shake gently to release the custard. Serves 6 to 8.
Recipe
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