[jyl]

Here is a dessert that is luxurious yet dead easy.

I needed an impressive dessert for my wife's surprise birthday dinner but my wife always handles the desserts, I don't bake or even eat dessert, so someone gave me this recipe and it was a hit. There are some steps involved but you do it all well before dinner, then you can stick the ramekins in the fridge, and place in preheated oven about 1.5 hours before dessert time. Or even make it earlier - but don't serve it very cold straight from the fridge, I'd place ramekins in a pan of hot (boiled) water to warm up so that the caramel bottom releases from the ramekin. Make in individual ramekins (not the 8 inch dish stated in the recipe, and reduce the cooking time - start checking after 45 min) and include two extras. One will be the "tester" that gets poked and prodded and turned out to check for done-ness - you want the custard set on the outside, still soft on the inside, I didn't use a thermometer but think 175F internal would be about right. The other is her reward for being very, very bad.

Also some raspberries or strawberries on top would look pretty.


"Crème Carmel

1 qt milk
2 vanilla beans split lengthwise or 3 tsp pure vanilla extract (I use the
extract but use the good stuff)
2 c sugar (divided into ½ cup
-and 1 ½ cups portions)
3 T water
1 drop lemon juice or white vinegar
8 large eggs
4 egg yolks
pinch salt

In large saucepan , over low heat, scald the milk with the vanilla.

Remove from the heat and let steep 30 minutes. Then remove beans (if using) and discard.

Caramelize an 8 cup round baking dish. Place ½ cup of sugar, water and vinegar or lemon juice in a small sauce pan and cook over high heat until golden (be careful not to scorch, once it starts to turn golden it goes really quick!). Carefully pour the caramel into the baking dish, tipping the dish to ensure the bottom is all covered. Let the caramel harden.

Preheat your oven to 300.

Place the eggs, yolks , 1 ½ cups sugar and salt in a bowl. Whisk together until the mixture is pale yellow and thickens.

Strain the cooled milk mixture into the egg mixture and stir to blend . NOTE: I usually strain the custard mixture again to make sure there are no solid bits like that white yucky thing in the eggs! You want it silky.

Pour this custard mixture into the caramelized baking dish.

Place the baking dish in a larger dish and pour boiling water half way up the outside of the baking dish. Bake 1 ½ to 2 hours or until a knife inserted in the centre comes out clean.

Let cook and then refrigerate until ready to serve. To serve run a knife around the edge and invert onto a deep plate. The carmel will run out an fill the dish."

You'll notice a creme caramel is much like a creme brûlée. The first one is cooked with the caramelized sugar at the bottom of the ramekin, then turned over, the ramekin removed, and the thing stands up with caramelized sugar is on top. The latter is cooked and served in the ramekin with the caramelized sugar on top the whole time. The creme brulee's custard can be cooked less since it doesn't have to support itself.