Cremes Caramels
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Creme caramel is the least rich of the sweet custards because it is made with milk and whole eggs - or whole eggs with a small number of additional yolks - but with no cream. It gets its name, of course, from the caramel used to line the ramekins in which the custards are baked. The custards are baked in a bain marie - a shallow pan filled partway with water - to keep them from overheating. Makes six 6-ounce cremes caramels.
ingredients
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serves: 6
1 cups sugar
3 cups milk
2 teaspoons vanilla extract
4 whole eggs
2 egg yolks
Nutrition Facts
Cremes Caramels
Servings Per Recipe: 6
Amount per Serving
Calories: 284
- Total Fat: 9.5 g
- Saturated Fat: 4.4 g
- Trans Fat: 0 g
- Cholesterol: 227.4 mg
- Sodium: 63.6 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 0 g
- Sugars: 39.3 g
- Protein: 9.7 g
preparation
1. Line the bottoms of the ramekins with caramel.
2. Beat together the sugar, eggs, and egg yolks.
3. Bring the milk and vanilla to a simmer and pour it into the egg mixture while stirring - not beating - with a whisk. Stir until smooth and the milk is completely incorporated. If while stirring you've generated a lot of froth, skim it off with a bench scraper.
4. Strain the mixture.
5. Fill the ramekins with the egg mixture.
6. Place the ramekins in a baking pan and pour in enough hot water to come halfway up their sides. Bake until the custards have set.
7. Take the custards out of the water bath and refrigerate for at least 3 hours. Run a knife around each of the custards to loosen them.
8. Put a plate over a creme caramel and, while holding the ramekin firmly against the plate, flip the whole thing over. Give it a quick up and down shake while still holding firmly and lift off the ramekin.
9. A little pool of caramel will surround the custard. Serve cold.
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comments
arlene
May 9, 2012