Monday, April 12, 2010

Crème Caramel- Metric

Creme CaramelIf you ever find yourself in need of a last-minute dessert item by far one of the easiest, and most popular desert out there is crème caramel. The simple caramel flavored egg custard can be prepared with less than an hour of time necessary to complete the task. The simple garnish of whipped cream, fresh fruit, or even something as simple as just some chopped butter toffee candy can transform your custard to fit any situation.


500 mL whole milk

4 each large eggs

60 g granulated sugar

1 vanilla bean, Split

150 g sugar-for caramel

50 mL water-for caramel


1. Make caramel, combine the sugar and water indicated in the recipe to be used for the caramel in a small sauté pan. Heat on the stove, over medium-high heat, until reduced, and golden brown in color. Immediately transfer the caramel into ovenproof soufflé cups, making sure to just coat the bottom of each cup. Reserve.

2. Make the custard, mix the eggs and sugar together.

3. Steep the milk with the vanilla bean until just starts to boil. Remove from heat, and immediately add in three equal parts, to the egg and sugar mixture stirring continuously. Stirring between each addition. Remove vanilla bean.

4. When your caramel has set up in the soufflé cups, fill each cup 1/4 inch from the top with custard mixture.

5. Place your soufflé cups into an ovenproof baking dish, add water to baking dish creating a water bath halfway up the side of your soufflé cups. Make sure not to allow any water to mix with your custard.

6. Bake your custard in a 350°F oven for approximately 25 minutes, or until a knife inserted in the center of your custard allows you to see that your custard has set, and no liquid is present.

7. Remove from oven, and chill,covered with plastic wrap to prevent discoloring.

8. When your custard has chilled, gently cut around the edge of your soufflé cup allowing the custard to be released from the sides. Immediately invert the soufflé cup on to a small plate allowing your custard to transfer to your plate, and golden caramel sauce to pool around the base. Garnish and serve.

No comments:

Post a Comment