I’m the type of guy that usually follows a sequence. A sense of order, you know? Dinner before dessert, cuddles after puddles, etc. (I’m the sensitive type) While on the topic of dessert, let’s talk about my latest creation: Creme Caramel.
Now don’t think I’m getting soft on you with a dessert recipe. This is simply an effort to show diversification of my skill sets. Very simply put, I’m demonstrating how to step your game up, because you can’t snack on E.L. Fudge forever.
For this recipe you will need:
1: Custard Cups – (6)
2: Baking Sheet – (1)
3: Eggs – (8)
4: Sugar – (4 oz.) and another separate portion of (6 oz.) on the side.
5: Salt – (1/4 teaspoon)
6: Vanilla Extract – (1/4 oz.)
7: Water – (1 oz.)
8: Milk – (1 pint)
Let’s start with the caramel sauce. To begin this recipe cook the separate 6 oz. portion of sugar with the 1 oz. of water until it caramelizes in a saucepan. Watch your temperature and time to prevent burning the sugar. A golden brown color is what you want. Next, line the bottom of the custard cups with a thin layer of caramel sauce. The sauce will harden when cooled.
For the custard filling:
Start by warming the milk in a saucepan using a low flame.
Combine the eggs, sugar, salt, and vanilla extract into a mixing bowl. Lightly mix until thoroughly blended.
Carefully pour the warm milk into the egg mixture and stir rapidly to prevent the eggs from cooking and forming solid bits. Skim any foam that develops from the top of the mixture.
Pour the egg mixture on top of the hardened caramel in the custard cups. Set the cups on the baking sheet and place in the oven. Pour water into the baking sheet surrounding the custard cups. Don’t pour too much water or you’ll risk burning yourself when removing from the baking sheet from the oven.
Bake at 325 degrees (F) until the mixture sets. (about 20 minutes) Remove the creme caramel from the oven and let cool. If you are not serving immediately, cover the custard cups individually and refrigerate.
Serve this dessert on a plate after turning the custard cup upside down to release the product. The dessert should look like the picture of the creme caramel posted above. Looking to be your own cake boss? Stick with Nicky Papers.
Tags: baking, baking sheets, bird's custard, caramel, caramel sauces, caramels, confectionery, cr??me caramel, creme caramel, creme caramel recipe, cuisine, custard, custard cups, dessert recipes, food and drink, new mexican cuisine, nicky papers, other, puddings, recipe, recipes, simple baking, spanish cuisine