Daniel Catalaa

Creme Caramel

Source: The recipe is a variation on the one found in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck.

Ingredients for Caramel

  • Sugar, granulated, 2/3 cup
  • Water, 2 Tbs

Directions for Caramel

  1. Sugar Melting: Place sugar and water in a small heavy saucepan and mix in the water to moisten the sugar. Over very low heat melt the sugar stirring occasionally.
  2. Caramelization: Stir the melting sugar until it is evenly dissolved. Remove saucepan from heat as soon as the desired color is reached; if you let it darken too much, it will have a bitter taste.
  3. Mould lining: Pour the molten caramel into the mold. Carefully tilt the mold in all directions to also coat the sides of the mould.

Directions for Custard

For a 1 quart mold serving 4 to 6 people

  • Grand Marnier, 2 Tbs. (optional flavoring)
  • Eggs, 3 whole + 3 yolks
  • Milk, whole, warmed in microwave, 2 1/2 cups
  • Sugar, granulated, 1/2 cup
  • Nutmeg, freshly grated, 1/2 tsp
  • Vanilla extract, 1 tsp

Instructions for Custard

  1. Preheat water bath: Fill a pan with enough water that it will come up half-way around them mold along its sides. Place pan with water in bottom third of oven and preheat to 325 Fahrenheit.
  2. Custard Preparation: Gradually beat the sugar into the eggs and egg yolks in the bowl until well mixed, light, and foamy. Continue beating while pouring on the hot milk in a thin stream of droplets. Stir in vanilla extract (optional: and the Grand Marnier) and then pour the mixture into the caramel-lined mould. Sprinkle grated nutmeg onto the surface.
  3. Baking the custard: Place the mould filled with the raw custard into the pan with water in the oven. Regulate oven temperature so that water in pan never quite comes to the simmer during baking; if it is simmers or boils, the interior of the custard will be grainy. Bake for about 50 minutes, or until a knife plunged down through the center of the custard comes out clean.
  4. Unmolding: Chill custard in refrigerator, preferably overnight so that it sets well. Run a knife between the custard and edge of mold, place a serving dish upside down over the mold, quickly reverse the two, and remove the mold from the custard. If you wish, simmer 2 Tbs. of water in the mold to dissolve the reaming caramel.