Appetizers & Soups

REVIEWS 3 Review(s)

Crème Caramel

Difficulty:Easy
Prep Time:15 Minutes
Serves:6
Cook Time:30 Minutes

Ingredients

  • ■   5 Beans vanilla bean
  • ■   2 oz vanilla extract

Description

Ingredients: 3 cups milk 1/2 vanilla bean or 1 tsp. vanilla extract 1 1/2 cup sugar 3 egg yolks 6 eggs Pre-heat the oven to 325°F. Arrange six 6-oz. ramekins in a baking dish with deep sides. fill the backing dish with water so that it reaches about half way up the ramekins and set aside. In a saucepan add 1/2 a cup of sugar and enough water to dissolve the sugar (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. Split the vanilla bean in half and scrape the seeds into the milk (or add one teaspoon of vanilla extract). Meanwhile, thoroughly whisk 1/2 cup of the sugar into the egg yolks and eggs in a bowl until pale yellow and foamy. Temper the sugar and egg mixture with the hot milk before gradually incorporating it. If desired, strain the mixture through a fine sieve. Fill the ramekins (with previously prepared caramel) with the custard. Place the baking dish in the oven and bake for about 30 minutes or until the custard is set. by Danin L., Italy.

  • 1. Pre-heat the oven to 325°F.
  • 2. Arrange six 6-oz.
  • 3. ramekins in a baking dish with deep sides.
  • 4. fill the backing dish with water so that it reaches about half way up the ramekins and set aside.
  • 5. In a saucepan add 1/2 a cup of sugar and enough water to dissolve the sugar (about 2 to 3 tablespoons).
  • 6. Set the pot over medium-high heat.
  • 7. After a few minutes, the sugar will bubble and, as the water evaporates, it will start to color.
  • 8. Swirl the pan around to avoid lumps.
  • 9. Once the sugar has caramelized take it off the heat and carefully spoon it into each ramekin.
  • 10. Heat the milk in a medium saucepan over low heat until scalded (you'll see small bubbles on the
  • 11. sides of the pan) but not boiling.
  • 12. Split the vanilla bean in half and scrape the seeds into the milk (or add one teaspoon of vanilla extract).
  • 13. Meanwhile, thoroughly whisk 1/2 cup of the sugar into the egg yolks and eggs in a bowl until pale yellow and foamy.
  • 14. Temper the sugar and egg mixture with the hot milk before radually incorporating it.
  • 15. If desired, strain the mixture through a fine sieve.
  • 16. Fill the ramekins (with previously prepared caramel) with the custard.
  • 17. Place the baking dish in the oven and bake for about 30 minutes or until the custard is set.
  • 18. by Danin L., Italy.

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