Classic Creme Caramel

By Chez_Alexander

Ingredients

• 4 cups milk
• 1 vanilla bean, split lengthwise
• 1 2/3 cup sugar, divided (1 cup / 2/3 cup)
• 1/4 tsp kosher salt
• 6 large eggs
• 3 TBS heavy whipping cream

Details

Servings 10
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 225F.

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

3. Coat 10 (6 oz) custard cups with cooking spray. Arrange cups on a jelly roll pan.

4. Combine 1 cup sugar and 1/4 cup water in a 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 a large bowl, stirring with a whisk. Remove vanilla bean from milk mixture; reserve bean for another use. Gradually pour warm milk mixture into egg mixture, stirring constantly with a whisk; stir in cream. Strain egg mixture through a sieve into a large bowl; pour about 1/2 cup egg mixture over caramelized sugar in each custard cup. Bake at 225F 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 a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup. Invert onto plate. Drizzle any remaining caramelized syrup over custards.

Makes 10 servings. Each serving = 8 Weight Watchers points.