Custardy Goodness!
Feb. 9th, 2006 10:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerOr, this week's Resolution Recipe.
Creme Caramel
1 1/4 cups sugar
4 T water
1 3/4 cups milk
1 cup heavy cream
1 vanilla bean
5 eggses
2 egg yolks
Heat oven to 325. In a heavy-bottomed saucepan mix 3/4 cup of the sugar and the water. Swirl to dissolve and cook over medium heat to about 325 degrees - caramel stage - swirling constantly. It should take about 3-5 minutes (or longer!) and do not mix with a spoon. Pour into a 9" pie plate or individual ramekins, coating by tipping and swirling. Do it quickly before the caramel sets.
Pour milk and cream into a separate saucepan. Split the vanilla bean, scrape out, and add the seeds and pod. Heat to a boil. Remove from heat and let infuse for 15 minutes. In a separate bowl, whisk eggs, yolks, and remaining 3/4 cup sugar until smooth. Add milk mixture and stir to combine. Strain out vanilla pod; pour into baking dish(es) and bake in a water bath for 40-50 minutes, until set. Remove from oven and chill for several hours.
To serve, loosen edges and invert onto a plate, letting the caramel pool around.
What worked: I like creme caramel and this was successful. More vanilla would not be amiss, but I routinely double the amount of vanilla called for in a recipe.
What didn't: I used individual ramekins and they didn't de-rame very smoothly. There was a lot of caramel left on the bottom of each ramekin that needed chiseling off. We had one left over, and I poured hot water around it for about five minutes before inverting; that made the de-rameing process much smoother and also melted out more of the caramel for flavory burnt sugar goodness. So that's the way to do it in the future.
Will I make it again? Yeah, probably.
Creme Caramel
1 1/4 cups sugar
4 T water
1 3/4 cups milk
1 cup heavy cream
1 vanilla bean
5 eggses
2 egg yolks
Heat oven to 325. In a heavy-bottomed saucepan mix 3/4 cup of the sugar and the water. Swirl to dissolve and cook over medium heat to about 325 degrees - caramel stage - swirling constantly. It should take about 3-5 minutes (or longer!) and do not mix with a spoon. Pour into a 9" pie plate or individual ramekins, coating by tipping and swirling. Do it quickly before the caramel sets.
Pour milk and cream into a separate saucepan. Split the vanilla bean, scrape out, and add the seeds and pod. Heat to a boil. Remove from heat and let infuse for 15 minutes. In a separate bowl, whisk eggs, yolks, and remaining 3/4 cup sugar until smooth. Add milk mixture and stir to combine. Strain out vanilla pod; pour into baking dish(es) and bake in a water bath for 40-50 minutes, until set. Remove from oven and chill for several hours.
To serve, loosen edges and invert onto a plate, letting the caramel pool around.
What worked: I like creme caramel and this was successful. More vanilla would not be amiss, but I routinely double the amount of vanilla called for in a recipe.
What didn't: I used individual ramekins and they didn't de-rame very smoothly. There was a lot of caramel left on the bottom of each ramekin that needed chiseling off. We had one left over, and I poured hot water around it for about five minutes before inverting; that made the de-rameing process much smoother and also melted out more of the caramel for flavory burnt sugar goodness. So that's the way to do it in the future.
Will I make it again? Yeah, probably.
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Re: Results on low-fat custard...
Date: 2006-02-15 12:34 am (UTC)(Liquifaction always sounds like something one reads in an autopsy. Brrr.)