7 in the kitchen

Cook Street's Creme Caramel

Posted: 01/13/2013
Last Updated: 129 days ago

CRÈME CARAMEL

yield: 8 servings

Ingredients:

Weight

8 oz. sugar

4 oz. water

21 oz. whole milk

4 oz. sugar

p. salt

9 whole eggs

1 tsp. vanilla extract

Volume

1 c. + 2 T. sugar

½ c. water

2 ½ c. + 2 T. whole milk

½ c. + 1 T. sugar

p. salt

9 whole eggs

1 tsp. vanilla extract

Method:

Have boiling water ready to use as a hot water bath. Preheat the oven to 300°.

Prepare a medium dark caramel using the sugar and water. Immediately pour this caramel into eight standard custard cups (approx. 6 oz. capacity) and set aside to cool.

Mix together the milk, sugar, and salt. Beat in the eggs and vanilla. Strain. Divide this among the custard cups and bake in a hot water bath covered with buttered parchment paper for up to an hour. Check at 30 minutes to see how quickly the custards are cooking.