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Crème Caramel

Serves 6
Prep 15. Cook 30 min.

3 cups milk
1 teaspoon Pure Vanilla Extract
1 cup Caster Superfine Sugar
1/2 cup granulated sugar
3 egg yolks
6 eggs

Pre-heat the oven to 325°F. Arrange six 6-oz. ramekins in a baking pan with deep sides. Fill baking pan with water so that it reaches about half way up the ramekins and set aside.

In a saucepan add 1/2 a cup of granulated sugar and enough water to dissolve it (about 2 to 3 tablespoons). Set the pot over medium-high heat. After a few minutes, the sugar will bubble and, as the water evaporates, it will start to color. Swirl the pan around to avoid lumps. Once the sugar has caramelized take it off the heat and carefully spoon it into each ramekin.

Heat the milk in a medium saucepan over low heat until scalded (you'll see small bubbles on the sides of the pan) but not boiling. Stir in the Pure Vanilla Paste Extract. Meanwhile, thoroughly whisk the Caster Sugar into the egg yolks and eggs in a bowl until pale yellow and foamy. Temper the Caster Sugar and egg mixture with the hot milk before gradually incorporating it.

Fill the ramekins (with previously prepared caramel) with the custard. Place the baking pan in the oven and bake for about 30 minutes or until the custard is set.

by Danin L., Italy.

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