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Saturday, September 28, 2013

Crème Caramel

Epic fail!  Well it was for me, for some reason when I pored my caramel into the ramekins it hardened instantly and the caramel wouldn't come out when time to serve.  I am glad that I just made this for me and the hubby and didn't have company over!

1 1/2 cups sugar, divided
3 cups whole milk
2 large eggs plus 3 large egg yolks
1/8 teaspoon fine salt
2 teaspoons pure vanilla extract
 
  1. Preheat oven to 325 degrees.
  2. Place eight 4-ounce ramekins in a large roasting pan.
  3. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve.
  4. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes.
  5. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
  6. In a medium pot, heat milk over medium until hot, but not boiling.
  7. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar.
  8. While whisking, ladle some milk into the egg mixture.
  9. Whisk in remaining milk, one ladle at a time.
  10. Strain through a fine sieve into a large liquid measuring cup.
  11. And stir in vanilla.
  12. Divide custard evenly among ramekins.
  13. Transfer roasting pan to oven.
  14. Add enough boiling water to come halfway up the sides of the ramekins.
  15. Bake until custards are just set, about 35 minutes.
  16. With tongs, remove ramekins from hot water and let cool slightly.
  17. Cover and refrigerate until cold, at least 3 hours (or up to 3 days).
  18. To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

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