Classic Crème Caramel

By carvalhohm

Ingredients

• 4 cups 2% reduced-fat milk
• 1 vanilla bean, split lengthwise
• Cooking spray
• 1 2/3 cups sugar, divided
• 1/4 cup water
• 1/4 teaspoon kosher salt
• 6 large eggs
• 3 tablespoons heavy whipping cream

Details

Servings 10
Adapted from americanfamily.com

Preparation

Step 1

1. Preheat oven to 225°.

2. Heat milk and vanilla bean over medium-high heat in medium, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil); remove pan from heat. Cover and set aside.

4. Combine 1 cup sugar and 1/4 cup water in small, heavy saucepan; cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 7 minutes or until golden (do not stir). Immediately pour into prepared custard cups, tipping quickly until caramelized sugar coats bottom of cups.

5. Combine remaining 2/3 cup sugar, salt, and eggs in large bowl, stirring with whisk. Remove vanilla bean from milk mixture; reserve bean for another use. Gradually pour warm milk mixture into egg mixture, stirring constantly with whisk; stir in cream. Strain egg mixture through sieve into large bowl; pour about 1/2 cup egg mixture over caramelized sugar in each custard cup. Bake at 225° for 2 hours or until custards are just set. Remove from oven; cool to room temperature. Place plastic wrap on surface of custards; chill overnight.

6. Loosen edges of custards with knife or rubber spatula. Place dessert plate, upside down, on top of each cup; invert onto plate. Drizzle any remaining caramelized syrup over custards.