This is a simple recipe that all my friends love, and I would like to share it with you. Since this is the first recipe that I have posted, I am still learning how to do it.
Do be careful handling the pan with the hot caramel syrup as it gets very hot and can burn your skin. The pan can be easily cleaned by boiling lots of water in it for 5 to 10 minutes to loosen the hardened sugar.
- 1 cup sugar
- 1/3 cup water
- 2 tablespoons light corn syrup
- 1/4 teaspoon fresh lemon juice
- 1 1/2 cups whole milk
- 1 1/2 cups light cream
- 3 large whole eggs
- 2 large egg yolkds
- 2/3 cup sugar
- 1 1/2 teaspoons vanilla extract
- pinch of salt
- In a medium saucepan, bring 1 cup sugar, 1/3 cup water, light corn syrup and lemon juice to a simmer over medium-high heat. Wipe down the sides of the pan any sugar crystals that might make the syrup grainy. Cook until the syrup turns from clear to golden, swirling the pan gently. Continue cooking until the mixture turns honey-caramel color. This whole process takes about 12 minutes. Do not leave the pan unattended, as it will take some time for the syrup to begin to turn golden; but once it does, it can burn quickly. When ready, remove from the heat and pour a portion of the caramel into each of 8 ungreased 6-ounce ovenproof ramekins. Allow the caramel to cool and harden.
- Place your oven rack to the center position and heat the oven to 350 degrees. Heat the milk and cream in a medium saucepan over medium heat, stirring occasionally, until steam appears (or it is 160 degrees), about 6 to 8 minutes. Remove from heat and add the salt and vanilla extract. In a large bowl, whisk the eggs, yolks and 2/3 cup sugar just until combined. Whisk the milk mixture slowly into the eggs until just combined but not foamy. I like to strain the mixture through a fine sieve to be sure that it is smooth and there are no cooked egg bits. Set it aside.
- Bring 2 quarts water to a boil in a kettle. Put a dish towel flat on the bottom of a large baking dish or roasting pan. Divide the custard mixture among the ramekins, place the filled ramekins on the towel in the pan and set the pan on the oven rack. Fill the pan with boiling water to reach halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil to allow steam to escape. Bake 35 to 40 minutes until the custards are set and a knife inserted in the custard comes out clean. Transfer the ramekins to a wire rack to cool.
- To serve, slide a knife around the inside of each ramekin against the side of the dish. Hold a plate over the top of the ramekin and invert. You may need to shake the ramekin gently to loosen the custard. Serve immediately.
|Amount Per Serving||%DV|
|Serving Size 223g|
|Recipe makes 6 servings|
|Calories from Fat 142||33%|
|Total Fat 16.03g||20%|
|Saturated Fat 9.12g||36%|
|Trans Fat 0.0g|
|Total Carbs 66.47g||18%|
|Dietary Fiber 0.0g||0%|