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Creme Caramel

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Creme Caramel

Author: Cookie

Time:

N/A

Difficulty:

N/A

Serving Size:

6 servings

Ingredients:

3 tbsp. water
1 1/4 cups sugar
2 cups 2% milk
4 large eggs
1 tsp. vanilla extract

Preparation:

Preheat the oven to 350F.
Place six 4oz. custard cups in a baking dish.

Instructions:

In a medium saucepan, mix the water and 3/4 cup of the sugar.
Cook over medium-high heat, stirring, for 1 minute, or until the sugar is dissolved.
Cover the pan, bring to a boil, and cook for 2 to 3 minutes, or until the bubbles are thick.
Uncover, reduce the heat to medium, and cook, without stirring, for 2 minutes, or until the syrup darkens to a medium amber color.
Immediately pour the syrup into the custard cups and swirl to coat the bottoms and halfway up the sides.
In another medium saucepan, mix the milk and the remaining 1/2 cup sugar.
cook over medium heat, stirring occasionally, until steaming.
Remove from the heat.
Whisk the eggs in a large bowl.
Slowly whisk in the milk mixture.
Whisk in the vanilla, then strain the mixture through a sieve and pour into the custard cups.
Fill the baking dish with 1/2" of warm water and cover with foil.
Bake for 30 to 40 minutes, or until the custards are just set.
Remove the pan from the oven and carefully remove the cups from the pan.
Let cool on a rack for 15 minutes, then refrigerate for at least 1 hour.
To serve, run a knife around the edge of each cup and invert onto a plate.

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