1 1/4 pounds Granulated sugar
8 fluid ounces Water
24 fluid ounces Milk
24 fluid ounces Heavy cream
2 Cinnamon sticks
1 Vanilla bean, split
8 Eggs
4 Egg yolks
6 ounces Brown sugar
3/4 ounce Molasses
1 fluid ounce Amaretto liqueur
Servings: 10
1. Combine the granulated sugar with the water in a small heavy saucepan; bring to a boil. Cook until the sugar reaches a deep golden brown. Immediately pour about 2 tablespoons (30 milliliters) of the sugar into each of the ramekins. Tilt each ramekin to spread the caramel evenly along the bottom. Arrange the ramekins in a 2-inch-deep hotel pan and set aside.
2. Combine the milk, cream, cinnamon sticks and vanilla bean in a large saucepan. Bring just to a boil, cover and remove from the heat. Allow this mixture to steep for about 30 minutes.
3. Whisk the eggs, egg yolks, brown sugar, molasses and amaretto together in a large bowl.
4. Uncover the milk mixture and return it to the stovetop. Bring just to a boil. Temper the egg-and-sugar mixture with approximately one-third of the hot milk. Whisk in the remaining hot milk.
5. Strain the custard through a fine mesh strainer. Pour into the caramel-lined ramekins, filling to just below the rim.
6. Pour enough warm water into the hotel pan to reach halfway up the sides of the ramekins. Bake at 325°F (160°C) for approximately 30 to 40 minutes. The custards should be almost set, but still slightly soft in the center.
7. Completely chill the baked custards before serving. To unmold, run a small knife around the edge of the custard, invert onto the serving plate and give the ramekin a firm sideways shake. Garnish with fresh fruit or caramelized almonds.
8. Yield: 10 Ramekins, 6 oz. Each
Yield: 60 ounces
Notes: Method: Baked Custard
8 fluid ounces Water
24 fluid ounces Milk
24 fluid ounces Heavy cream
2 Cinnamon sticks
1 Vanilla bean, split
8 Eggs
4 Egg yolks
6 ounces Brown sugar
3/4 ounce Molasses
1 fluid ounce Amaretto liqueur
Servings: 10
1. Combine the granulated sugar with the water in a small heavy saucepan; bring to a boil. Cook until the sugar reaches a deep golden brown. Immediately pour about 2 tablespoons (30 milliliters) of the sugar into each of the ramekins. Tilt each ramekin to spread the caramel evenly along the bottom. Arrange the ramekins in a 2-inch-deep hotel pan and set aside.
2. Combine the milk, cream, cinnamon sticks and vanilla bean in a large saucepan. Bring just to a boil, cover and remove from the heat. Allow this mixture to steep for about 30 minutes.
3. Whisk the eggs, egg yolks, brown sugar, molasses and amaretto together in a large bowl.
4. Uncover the milk mixture and return it to the stovetop. Bring just to a boil. Temper the egg-and-sugar mixture with approximately one-third of the hot milk. Whisk in the remaining hot milk.
5. Strain the custard through a fine mesh strainer. Pour into the caramel-lined ramekins, filling to just below the rim.
6. Pour enough warm water into the hotel pan to reach halfway up the sides of the ramekins. Bake at 325°F (160°C) for approximately 30 to 40 minutes. The custards should be almost set, but still slightly soft in the center.
7. Completely chill the baked custards before serving. To unmold, run a small knife around the edge of the custard, invert onto the serving plate and give the ramekin a firm sideways shake. Garnish with fresh fruit or caramelized almonds.
8. Yield: 10 Ramekins, 6 oz. Each
Yield: 60 ounces
Notes: Method: Baked Custard