MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Alban's Creme Caramel
Categories: Five, Desserts, Dairy
Yield: 8 servings
1 1/2 c Sugar, divided
3 c Whole milk
2 lg Eggs
+=PLUS=+
3 lg Egg yolks
1/8 ts Fine salt
2 ts Pure vanilla extract
Set oven @ 325°F/165°C.
Place eight 4 ounce ramekins in a large roasting pan.
Add 4 tablespoons water to a small pot. Add 1 cup sugar
and stir to dissolve. Cook over medium-high, swirling
occasionally, until caramel begins to turn amber, 6 to 8
minutes. Working quickly, divide caramel between
ramekins, swirling ramekins to coat bottoms evenly, set
aside.
In a medium pot, heat milk over medium until hot, but
not boiling. In a medium bowl whisk together whole eggs
and yolks, salt, and remaining 1/2 cup sugar. While
whisking, ladle some milk into the egg mixture. Whisk in
remaining milk, one ladle at a time. Strain through a
fine sieve into a large liquid measuring cup, and stir
in vanilla. Divide custard evenly among ramekins.
Transfer roasting pan to oven. Add enough boiling water
to come halfway up the sides of the ramekins. Bake until
custards are just set, about 35 minutes.
With tongs, remove ramekins from hot water and let cool
slightly. Cover and refrigerate until cold, at least 3
hours (or up to 3 days). To unmold, run a sharp knife
around inside of each ramekins and invert onto a serving
plate, gently shaking to release.
RECIPE FROM:
https://www.marthastewart.com
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