{{ :recipes:basic_creme_caramel.jpg?200|}} ====== Basic Crème Caramel ====== /* Description */ [[http://www.finecooking.com/recipes/classic-creme-caramel.aspx | Fine Cooking 95]] {(rater>id=100|name=Basic Creme Caramel|type=rate|headline=off)} |**Preheat:** °|**Yield:** servings|| |**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00| ====== Ingredients ====== **[[Basic caramel]]** {{section>Basic caramel#Ingredients&noheader&nofooter&noeditbutton}} **Crème Caramel** * 2 cups whole milk * 1 cup heavy cream * 2/3 cup granulated sugar * 1/8 tsp. table salt * 4 large eggs * 2 large egg yolks * 1 tsp. pure vanilla extract ====== Directions ====== - Position a rack in the center of the oven and heat the oven to 325°F. Arrange eight 6-oz. ramekins in a large roasting pan. - Make the Basic Caramel but cook it another 30 seconds or so to a medium-dark amber. **[[Basic caramel|Make the basic caramel:]]** {{section>Basic caramel#Directions&noheader&nofooter&noeditbutton}} **Make the crème caramel:** - Immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally. Quickly and carefully swirl each ramekin to coat the bottom evenly and coax the caramel about 1/2 inch up the sides of the ramekins. Set aside to let the caramel harden. - Fill a teakettle with water and bring to a boil. Combine the milk, cream, sugar, and salt in a heavy-duty 3-quart saucepan and bring to a simmer over medium-high heat, stirring occasionally. Remove the pan from the heat. - Whisk the eggs, yolks, and vanilla in a medium bowl and then slowly add the hot milk mixture, whisking constantly. Strain the mixture through a fine sieve into a 1-quart heatproof measuring cup. Portion the custard among the ramekins.it should just about fill each one. Pour the hot water from the kettle into the roasting pan until it comes one-third to halfway up the sides of the ramekins (be careful not to splash water into the custards). Bake the custards in the water bath until the edges are set but the centers still jiggle slightly when gently shaken, 30 to 35 minutes. If the centers are more wavy than jiggly, cook them a bit longer. Rotate the pan halfway through if the custards appear to be baking unevenly. - Carefully transfer the ramekins to a wire rack and cool completely. Cover each ramekin with plastic wrap and refrigerate for at least 12 hours, or up to 3 days. - To serve, run a small knife around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn't release right away, gently shake the ramekin from side to side a few times to help it out. **Variations** * **Orange Crème Caramel:** Add 1 Tbs. finely grated orange zest (from 1 medium orange) to the milk mixture before heating it. * **Espresso Crème Caramel:** Add 1 Tbs. instant espresso powder (such as Medaglia d'Oro brand) to the heated milk mixture. ====== Notes ====== /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes Dessert/Custard-Curd FineCooking }} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Appetizer/Cold Appetizer/Hot Beverage Beverage/Cocktail Beverage/Liquor-Mixer Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Bread/Yeast Breakfast Casserole Canning-Freezing Condiment Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd FineCooking Dessert/IceCream-Ice Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Grilling-BBQ/BBQSauce Holiday Ingredient Ingredient/Seasoning-Rub Ingredient/Brine-Marinade Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork MainDish/Seafood MainDish/Vegetarian Pasta-Rice Pizza Roast Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Side Side/Starch Side/Vegetable Snack Soup Soup/Stock-Broth Stew-Braise Stew-Braise/SlowCooker-Crockpot Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/Southwestern Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/English European/French European/Greek European/Polish European/Italian European/Spanish Latin Latin/Brazilian Latin/Mexican MiddleEastern ---Recipe Sources--- AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet MilkStreet LMaidment TMaidment DMarcos JMarcos KMarcos JPhalen DPendergast ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~