|
Instructions |
|
|
Heat 4-5 cups of water in a pot on stove.
put a saucepan over medium heat for 30 seconds. Add
1/2 cup sugar. With the back of a wooden spoon, keep sugar
moving
constantly in skillet until sugar is completely melted, and of a
rich medium
brown color (caramelized).
Carefully spoon caramelized sugar into each of the 6 ramekins or
large dish. Pre-heat oven to 325F
|
|
|
Scald cream in a saucepan. (Keep a close eye on the pan, so the
cream
does not boil over.) Remove immediately.Meanwhile in a mixing
bowl,
beat slightly 3 eggs. Mix in 1/4 cup sugar. Stirring constantly,
gradually add hot cream to egg yolk mixture. Stir until
the sugar is dissolved. Blend in vanilla extract. Ladle mixture into
ramekins.
|
|
|
Carefully remove 1-2 ramekins to provide some extra room
Pour in hot water until there is about 1/2-inch of water in the
9” x 13”
baking dish for boiling water bath. Replace ramekins.
(If using one large open baking dish, be sure that the dish is tall
enough
to accommodate the water necessary.)If the water level does not
reach
3/4 of the way up the sides of the ramekins, carefully pour more
water in.
Bake uncovered in water bath for 50-60 minutes, or until a knife
comes
out clean when inserted half way between center and the edge of
dish.
|
|
|
Note- To ensure the custard does not over-cook, check
doneness after 45
minutes, then every 3-5 minutes.Carefully remove each ramekin
from the
water bath. Set on a cooling rack until lukewarm, then chill
thoroughly
in refrigerator. This usually takes at least 1 hour. When ready to
serve,
un-mold by running a knife around the inside edge of baking
dish.
|
|
|
Serving
Suggestions |
|
I will make about 15 servings by tripling the recipe.
|
|
Originally Submitted
11/20/2010
|