Creme Caramel

It’s hard to think of writing a blog when you have a “delicious” new grand baby on your mind. But…his mommy loves this dessert, so there was a special reason to make it yesterday.

Creme Caramel/Flan is a creamy baked custard that is accentuated by a caramel syrup.  It is quick and easy to put together, bakes up perfectly every time, and is not a heavy dessert – perfect for Spring!

This recipe comes from the amazing folks at America’s Test Kitchen and makes enough for 8 ramekins.

Prepare 8 ramekins by placing them on a piece of paper towel inside a larger baking dish.

TO MAKE CARAMEL:
Combine in a small pot:
1 cup Sugar
1/2 cup Water
 

Cover the pan and bring to a boil.  Remove the cover and continue to cook until a candy thermometer reaches 350 degrees – I found that there is NOT enough syrup (depth) to accurately monitor and reach the correct temperature, so I recommend keeping a close watch on the pan and look for golden brown color.  BE VERY CAREFUL to not over-brown because hot sugar goes from light brown to burned very fast!    (I did not let mine get brown enough out of fear it was burning – but it was delicious anyway!)

         

Pour the syrup into the ramekins.  Allow the syrup to set for 15 minutes.

TO MAKE THE CUSTARD:
In a pan, heat to steaming:
3 cups Half and Half
 
     
In a large bowl, whisk:
3 Eggs
2 Egg Yolks
2/3 cup Sugar
dash Salt

When the half and half is steaming, slowly pour it into the egg mixture, whisking constantly.

Stir in:
1-1/2 tsp. Vanilla Extract

Strain the custard into a large measuring cup or pitcher.  Pour into ramekins.  Pour boiling water 1/2 way up the sides of the ramekin.  Cover with foil.  Bake in 350 degree oven for 35-40 minutes.  Test for doneness by inserting a knife in the center.  Knife should come out clean when removed.    Remove the custards from the hot water bath (use tongs) and place on a rack.  Allow the custards to cool for 1-1/2 hours.

To remove, run a knife around the sides of the ramekin.  Place a plate on top and invert the plate.  Lift the ramekin to remove the custard and caramel.  Cover ramekins with plastic wrap to refrigerate.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on April 15, 2011, in Pudding, Recipes, Uncategorized and tagged , , . Bookmark the permalink. 1 Comment.

  1. YUM!

    My mom made “egg custard” when we were little, just before the milk and the eggs reached their expiration.

    I will try this recipe with the half and half and am sure I will love it. Actually one of my favorite desserts.

    April

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