Recipes
CIA's Creme Caramel
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FoodConnect.com Test Kitchen
- Categories: Puddings & Custards
- Servings: 6 change
- Calories per serving: 194
- Prep Time: 0 mins
- Cook Time: 0 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 194 | 10% |
| Fat 5g | 8% |
| Cholesterol 129mg | 43% |
| Sodium 84mg | 3% |
| Carbohydrates 37g | 10% |
Caramelized Custard
This recipe is from John W. Fisher and Lou Jones’ Bistros and Brasseries.
Ingredients
Caramel
- 1 cup white sugar plus as needed to coat molds
- 1 cup water divided use
- 1/4 tbsp unsalted butter softened as needed for molds
Custard
- 21/3 cup milk
- 1 vanilla bean
- 3 large eggs
- 3 tbsp white sugar
Recipe Method
1. Preheat the oven to 300°F. To make the caramel, combine the sugar and 3/4 cup water in a medium saucepan over medium heat. Stir gently until the sugar is completely dissolved. Bring to a boil over high heat. When the mix starts to caramelize and becomes a golden brown, immediately take the caramel off the heat and add 1/4 cup cold water. (The water will spatter and foam up, so keep your hands and arms out of harm’s way. Adding cold water to the hot caramel now stops the sugar from overcooking or turning too bitter.) Return the pan to the heat and bring the caramel back to a boil. When the second boil is reached, take the pan from the heat and pour a 1/8- inch layer into the bottom of six 6-ounce molds. As soon as the molds are cool enough to handle, brush the sides of the molds with softened butter and sprinkle with a little additional sugar.
2. To prepare the crème, heat the milk with the
vanilla bean in a medium saucepan on medium
heat until it’s scalded, about 8 minutes. Cool for 5
minutes, and then remove the bean. (Save this vanilla
bean to make
3. Strain the custard through a fine-mesh sieve into the molds while the custard is still warm (between 110 and 120°F). Set the molds in a deep baking dish and place the baking dish on your oven rack. Add enough boiling water to rise about half way up the sides of the mold. Place a cookie sheet or aluminum foil over the top of the baking dish to prevent a skin from forming.
4. Cook the custards in the water bath (bainmarie) until they’re just set, 35 to 40 minutes, or until the custards jiggle slightly in the middle. Remove them from the bain-marie and cool for 2 to 3 hours. These are best when served cold.
5. To serve, turn the custards out onto plates; there’s no need to run a knife around them to release them from the molds.
