CREME CARAMEL

CREME CARAMEL image

Yield 10

Number Of Ingredients 25

Ingredients

Crème Caramel to serve six:
Caramel:
1/2 cup sugar (3/4 cup for more caramel)
1/4 cup water (3/8 cup for more caramel)
Pinch of cream of tartar
Custard:
2 cups milk
1 three-inch piece of vanilla bean or 1 teaspoon
vanilla extract
1/4 cup sugar
3 eggs plus 2 extra egg yolks
4 tablespoons Ghirardelli Premium Baking Cocoa
(optional)
To unmold and serve the custard, run a sharp
knife around the sides and dip the bottom of the mold
briefly in hot water. Then wipe the outside of the
mold dry, place a chilled serving plate upside
down over the mold and, grasping both sides firmly,
quickly turn the plate and mold over. Rap the plate
on a table and the custard should slide easily out of
the mold. Unmold the individual custards
carefully,
turning them over one at a time on individual serving
plates. Pour any extra caramel remaining in the mold
(or molds) over the custard. Serve cold.

Steps:

Preheat oven 325 degrees. Heat some water to a boil for baking. Beat sugar, eggs and egg yolks until they thick. In a 6-c saucepan, bring milk almost to a boil over moderate heat. Remove pan from stove and add vanilla, stirring gently and constantly. Pour milk in thin stream so that milk does not cook eggs. Strain through a fine sieve into caramel lined mold and place mold(or molds) in a large pan on middle shelf of oven. Pour boiling water into pan to come halfway up sides of mold. Bake custard; lower oven temp if the water in pan begins to simmer, for about 1 hour, or until knife inserted in center of custard comes out clean. Remove mold from water and refrigerate custard for at least 3 hours, or until chilled thoroughly. To unmold custard, run a sharp knife around sides and dip bottom of mold briefly in hot water. Then wipe outside of mold dry, place a chilled serving plate upside down over mold and, quickly turn plate and mold over. Rap plate on table and custard should slide easily out of mold. Unmold individual custards carefully, turning over one at a time on individual serving plates. Pour any extra caramel remaining in mold (or molds) over custard. Serve cold.

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