Recipes for the Web

Barrington Software Incorporated

Crème Caramel

Serves six.

2 cups heavy cream

1 cup milk

1/2 vanilla bean or 1 tsp. vanilla extract

1/2 cup sugar

3 egg yolks

2 eggs

Pinch salt

FOR THE CARAMEL:

1/2 cup sugar

The basic method for all three types of custard--Use 6-oz. ramekins. Heat the oven to 325°F. Heat

the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see

small bubbles on the sides of the pan). Split the vanilla bean in half, if using, and scrape the seeds

into the cream. Meanwhile, in a medium bowl, slowly whisk the sugar into the egg yolks and

eggs. Slowly temper the hot cream/milk into the sugar/yolk mixture (see the tempering

explanation). Strain the mixture through a fine sieve into a pitcher or measuring cup. Stir in the salt

and vanilla extract, if using.

Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the

baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.

Bake until just set, 25 to 50 min. Remember to start checking early; baking time will depend on

the thickness and depth of your ramekins and baking dish. Carefully remove the baking dish from

the oven and let the ramekins cool in the water bath. Remove, cover with plastic wrap and

refrigerate at least 2 hours or up to 2 days.

For crème caramel, make the caramel and line the ramekins with it. Run a thin knife around the

edge of the custard and invert onto a dessert plate, scraping any caramel from the ramekin onto

the custard.

Making caramel for crème caramel

Place your ramekins in the baking dish and have them nearby. For six to eight servings, measure

1/2 cup sugar into a clean saucepan. Carefully add just enough water to dissolve the sugar, and

set the pot over high heat.

After a few minutes, the mixture will come to a furious boil; several minutes later, as more water

evaporates, it will boil more viscously, and finally it will start to color. Swirl the pan around to even

out the caramelization. Once the sugar has started to caramelize, watch it carefully. It takes just

seconds for caramel to go from great to burnt.

Swirl the pan frequently to help the sugar color evenly without burning.

When the caramel is an even dark brown, carefully pour it into the ramekins. Caramel at this stage

is over 300°F, so be extremely careful when handling it. Divide it evenly so that each ramekin is

covered with a thin layer of dark brown caramel.

From Fine Cooking NO.25

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