Recipe: Creme caramel

set the caramel in the cups

Creme caramel is one of the classic all time desserts.  I've made it for numerous menus over the years and have worked with lots of recipes, but I've narrowed it down to a couple that I'll give you in the next couple posts.  The one common factor and I think the most important thing is this:  give yourself the time to cook them slowly - it will give you the silkiest texture possible.  Eggs are a fickle product and more often than not gentle treatment will give you the best results.  This recipe is the classic formula using half milk and half cream, and will make 10 to 12 portions depending on your dishes.  

whisk the yolks and sugar

If the caramels resist coming out of the cups, you can do two things:  a) with the cup overturned on the plate, take the two together and jerk them downward with a sharp motion until you hear it flop loose - b) with the cup overturned on the plate, pick one edge up just enough to get a finger underneath and gently push the custard away from the side so air can reach the bottom of the cup and it will pop right out.

You will need:

temper the cream into the yolks

500ml / 2C                  milk

500ml / 2C                 cream

8                                 eggs

142g / 5oz                  sugar (plus sugar to make caramel)

10ml / 2tsp                 vanilla

Method:

 - cook sugar in a saucepan to an amber caramel

 - coat the bottom of the dishes with the caramel

set in a water bath and cover

 - put the milk, cream and vanilla in a pot and bring to a simmer

 - crack the eggs in a bowl and whisk with the sugar

 - whisk the hot cream mixture into the eggs

 - strain the mixture

 - set the oven to 275F / 135C

 - set a pot of water on tho boil

 - pour the mixture into the cups

 - set the cups in a high sided pan

 - pour the water in the pan 3/4 up the sides of the cups

 - put the pan in the oven 

 - set a loose fitted cover over the pan to protect the custard from the dry heat

 - cook for 1 3/4 hours to 2 hours until the custard no longer jiggles loosely

cook and cool down

 - remove from the oven and cool completely 

 - to serve, run a knife around the edge of the cup and turn out onto a dish