Creme Caramel

By gstark

From Cooking Class

Ingredients

• 1/2 cup whole milk
• 3/4 cup heavy whipping cream
• 1/4 cup + 2 Tbsp sugar
• 2 whole eggs
• 1 egg yolk
• 1/8 tsp salt
• 1 tsp vanilla
• THE CARAMEL
• 1/2 heaping cup sugar
• 3 tbsp water

Preparation

Step 1

Make 1-2 days in advance
Preheat oven to 275

Combine 1/2 cup sugar with 2 tbsp water in small saucepan; place over high heat and bring to a boil' cover the pan and allow to boil 4 minutes, remove the lid and allow mixture to caramelize, you need not stir but give the pan a swirl. Once caramel is golden brown divide evenly into 4 custard cups.

Combine eggs, sugar and salt and blend until smooth
In small saucepan heat the milk and cream until just before boiling using wire shish, blend 1/2 cup of the hot milk/cream to the eggs. whisk in the remaining milk/cream until smooth, add vanilla; pour custard into the custard cups.

Place the cups in a water bath on the lowest rack in the oven. (cups should be cover 2/3 with water bath.
Cook 1 1/2 hours or until custard has set. Remove from oven and let sit in water until water bath is warm to the touch. Refrigerate for 3 hours.

MAKE AT LEAST 24 HOURS IN ADVANCE.