Creme Caramel
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
46
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cups
Whole Milk1 cup
Sugar (plus 2/3 cup)1 cup
Water2 tbsps
Orange Juice7
Eggs1 pinch
Salt5 tbsps
Heavy Whipping Cream1 cup
Berry (mixed)8 sprigs
Mint (for garnish)Directions:
1
Preheat the oven to 200 degrees F
2
In a heavy-bottomed saucepan heat the milk, the vanilla pod over medium-low heat and bring to a simmer
3
Do not boil
4
For the caramel: Mix together 1 cup of sugar and 1/4 cup of water in a small saucepan over medium-high heat
5
Heat until the sugar dissolves and continue cooking until the sugar turns golden brown
6
Do not stir
7
Remove from heat and add 2 tablespoons of orange juice
8
(Be very careful when you add this because the hot sugar will fly everywhere
9
) Shake the pan to incorporate the orange juice and sugar
10
Spray 8 (4 to 5-ounce) ramekin dishes or 1 large flan mold, with cooking spray
11
Pour the caramel into the dishes, to completely cover the bottom
12
In a large bowl mix together the remaining 2/3 cup sugar, the eggs, and a pinch of salt and whisk well
13
Remove the vanilla pod from the milk and gradually blend the milk into egg and sugar mixture while stirring or whisking constantly
14
Stir in the heavy cream, then strain the egg mixture through a sieve
15
At this point, add the vanilla bean seeds and pour the mixture into the ramekin dishes over the caramel
16
Fill a deep casserole dish with water and arrange ramekins in the casserole dish
17
The water should reach halfway up the dishes
18
Bake in the preheated 200 degrees F oven until the custard sets, about 1 1/2 hours
19
Remove the ramekins from the oven and cool
20
Refrigerate for 2 to 3 hours before serving
21
To serve: Mix together fresh berries and raspberry sauce in a small bowl
22
Remove the ramekins from the refrigerator and loosen the edges with a small knife
23
Put a dessert plate on top of the ramekin dish, and turn upside down, so that the caramel sits on top
24
Remove ramekin dish
25
Spoon the berries on top of each creme caramel and garnish with a fresh mint sprig