The Best Creme Caramel
Source of Recipe
The chef at wwrecipes
Recipe Introduction
Would you try 38 different recipes to find the best one for creme
caramel? Well, that's what the chefs at Cook's Illustrated magazine
did. They were in search of the best texture (not too firm and not
too soft), and the best flavor (not too rich, not too eggy). They
tried every ratio of egg yolks to whites, and every type of liquid
from milk to heavy cream. They also sought out the best, most
fail-safe method for making the caramel sauce, and then combined these
efforts to produce the recipe below.
A final word about "The Best Recipe" - As most of you know, I have not
only been a professional food writer for four years, but have also been an
avid cook and compulsive cookbook reader and collector for over 30
years. Not since my early days of food exploration have I learned as
much from a single cookbook as I have from this one. Whether you're
an experienced cook or an eager novice, this is one cookbook you
really should have. If you don't already have it, then buy it soon, or
put
it on your Christmas wish list, or steal it from a friend. You won't be
disappointed, and you have my word on that. Honest.
All recipes this week are adapted from "The Best Recipe" by the
editors of Cook's Illustrated Magazine (Boston Common Press, 1999)
http://www.amazon.com/exec/obidos/ASIN/0936184388/worldwiderecipes
List of Ingredients
For the caramel sauce:
1 cup (250 ml) sugar
1/3 cup (80 ml) water
2 Tbs (30 ml) corn syrup
1/4 tsp (1 ml) lemon juice
For the custard:
1 1/2 cups (3750 ml) whole milk
1 1/2 cups (375 ml) light cream
3 eggs plus 2 egg yolks
2/3 cup (160 ml) sugar
1 1/2 tsp (7 ml) vanilla extract
A pinch of salt
Recipe
To make the caramel sauce: Combine all ingredients in a small,
non-reactive saucepan and bring to a boil without stirring over
moderate heat. Cook, swirling the pan gently, until the syrup is
honey colored and large bubbles form on the surface. Remove from the
heat and carefully pour the syrup into 6 to 8 ungreased, 6-ounce (180
ml) oven-proof ramekins or custard cups. Set aside.
To make the custard: Heat the milk and cream in a separate saucepan
over moderate heat just until steam begins to appear. Meanwhile,
whisk together the eggs, yolks, and sugar just enough to combine them
- you do not want any bubbles in the mixture. Remove from the heat
and gently whisk the milk mixture, vanilla, and salt into the egg
mixture. Strain into a pot or measuring cup with a pouring spout and
divide evenly between the ramekins. Place the ramekins in a deep
baking pan with about 1 inch (2.5 cm) of hot water in it and place in
the center of a preheated 350F (180C) oven. Bake 35 to 40 minutes,
until the tip of a knife inserted about halfway between the edge and
the center of the ramekin comes out clean. Remove from the oven and
cool on wire racks. Refrigerate until ready to serve. To serve, run
the blade of a small knife around the edge and invert an individual
serving plate over each ramekin. Carefully turn the two over and
shake gently to release the custard. Serves 6 to 8.
Bon appetit from the Chef and staff at World Wide Recipes
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