Creme Caramel

Here's tonight's dessert.  Sorry for the quality of the picture but it really tasted good.  I think my camera is on its' last legs - most of my photos come out as "invalid photo".  Creme caramel is my favourite dessert of all time.  You do need to master a couple of cooking methods but it is actually a very simple thing to make.  You will need a large pan like a roast pan, a kettle and 6 ramekins.  Preheat the oven to 350 degrees.

Ingredients

1 cup of milk

1 cup of cream

1 tsp vanilla

pinch salt

2 eggs

2 egg yolks

1/3 cup sugar

Caramel

3/4 cup sugar

1/4 cup water

Start by making your caramel.  You will need a heavy metal pot over med-high heat.  Add sugar and water to the pot and bring to a boil.  DO NOT STIR.  You need to gently shake the pan to mix the sugar and water.  Stirring will cause it to crystallize before you get caramel.  If the syrup splashes up the side of the pan, use a wet pastry brush to brush it back down so it doesn't burn.

Caramel is the last stage of boiling sugar syrup.  Or at least it is the last stage before a burned sugar mess.  I've had a couple of those myself so you really want to keep your eye on your sugar.  Caramel is very very hot so be very careful not to get any of it on your skin.  Watch the sugar boil.  At first it will boil rapidly and then the bubbles start to break more slowly as the sugar turns amber.  Once it is a deep amber colour, take it off the heat and let the boiling stop.  It will continue to darken.  If it burns, you can't save it.  You have to start again.

Spoon the caramel into the bottom of 6 ramekins.

Now for the custard - gently scald the milk and cream (and vanilla) by just bringing it to a light boil.  In a bowl, beat your eggs, sugar and salt.  Slowly add the milk to the eggs - a little hot milk at a time or you will get scrambled eggs.  Strain the custard into the ramekins and place 5 of them in a pan.  Then pour boiling water into the pan so it reaches halfway up the ramekins.  Finally add the last one to the pan and very carefully place in the oven.  Bake for 30 to 40 minutes.  The custard should still look a little jiggly on top when they come out.  Cool them on a rack for a bit and then refrigerate for at least 2 hours before serving.

To serve, you need to warm the caramel again. Boil water again and put the ramekins back into boiling water for 15 minutes or so.  Wipe the water off the bottom of the ramekin, place a dessert plate on top and quickly flip.  You will have a nice golden topping of caramel over your custard.

Enjoy!