"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Creme Caramel

Creme Caramel

Sharon's Creme Caramel

1 quart milk
2 vanilla beans split or
3 tsps vanilla extract
2 cups sugar
3 TBSP water
1 drop lemon juice or vinegar
8 large eggs plus,
4 large egg yolks
pinch salt

In a large saucepan over low heat scald the milk and vanilla. Remove from the heat cover and let sit 30 minutes. Then remove beans if using.Place 1/2 cup sugar the water and lemon juice or vinegar in small saucepan and cook over low heat until golden.Carefully pour into an 8 cup mold or glass baking dish. Tilt the dish to cover the entire bottom (not the sides) Let the caramel harden

Meanwhile preheat oven to 300°F. Place the eggs, yolks, remaining sugar and salt in a bowl. Whisk until pale yellow, slowly stir in milk until well blended. Carefully pour egg mixture into mold.

Place mold in a larger pan and place on the oven rack. Fill larger pan with boiling water halfway up the mold. Bake for 1 1/2 - 2 hours or until a knife inserted comes out clean.

Cool, then refrigerate. To serve run a knife around the edge of the bowl/mold and carefully invert onto a serving dish (caramel side up!) The carmel is very runny and will run out on to the dish.

If preferred this can be made in individual ramekins.


Anonymous said...

I am so excited to make this dish, but I do not understand what kind of dish to make it in. I don't know what an 8-cup mold is. It says "or glass baking dish." Does that mean I can use a regular 13 x 9in baking dish? I also don't know what you mean by "tilt the dish to cover the entire bottom (not the sides)." I feel like these are ignorant questions, but I really don't understand. Thanks!

Thibeault's Table said...

Anonymous, you want a shallow dish. Like a glass quiche or pie plate. Or you can use individual creme brulee dishes.

You could make it in a square glass cake dish but a 13 X 9 would be too big.

Tilting the dish just spreads the custard evenly over the bottom of the dish.

There is no such thing as an "ignorant question". If you don't ask how will you know?

I hope you give the recipe a try. ~ Ann

Anonymous said...

Thank you so much! We will definitely be making it. We've been dying to try it! Thanks again!

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