Monday, September 17, 2012

Creme Caramel

Prep Time : -- 20 minutes ---Cook time : 45 minutes ---Makes 8 servings
1/2 --------------cup sugar
1/3 --------------cup water
3 -----------------cups milk
3/4 --------------cup sugar
1 ------------------vanilla bean , split lengthwise
4 ------------------strips orange zest (2 by 1/2 inch each)
3 ------------------strips lemon zest (2 by 1/2 inch strip)
3 ------------------strips lime zest (2 by 1/2 inch each)
1/4 ---------------teaspoon salt
3 -----------------eggs plus 3 eggs yolks
For the CARAMEL :
In a small saucepan over moderately high heat , bring sugar and water to a boil . Continue boiling until sugar turn amber --about 5 minutes . Pour caramel into the bottoms of 8 ungreased 6-ounce ramekins . Tilt to coat the bottom and about 1 inch of the sides . Arrange ramekins on a folded kitchen towel in a baking pan large enough to hold them without touching .
For the CUSTARD:
In a medium-size nonreactive saucepan over moderate heat , bring milk , 3/4 cup sugar , vanilla bean , orange , lemon and lime zests and salt to a simmer . Remove from the heat and let stand uncovered , 30 minutes .
Prehaet oven to 325*F . In a large bowl , whisk eggs and yolks with the remaining 1/2 cup sugar until well blended . Strain in milk mixture and whisk to combine . Ladle custard into prepared ramekins .
Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins . Bake uncovered until a knife inserted in the center comes out clean --- about 45 minutes .
Remove ramekins from the water bath and cool to room temperture on a rack . Refrigerate until ready to serve .
To serve , run a knife around the edge of the custards , then invert onto rimmed plates .
Your family & guests will be asking for more .

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