Cream Caramel

Recipe by UmmBinat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Perfect amount to fit in a regular size glass/porcelain pie plate or ramekin or the same size. ONLY USE GLASS OR PORCELAIN.
  • Preheat the oven to 325 degrees Fahrenheit.
  • Place the sugar and water in a heavy-bottomed saucepan over low heat. Let the sugar dissolve. If need be, carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides.
  • Increase the heat to medium-high and boil until the syrup turns golden brown.
  • Remove from the heat promptly and pour carefully into pie plate or ramekin.
  • Cool for at least 2 minutes.
  • In a medium saucepan, bring the half and half and heavy cream to just below a boil over medium-high heat.
  • Mix together the egg yolks, sugar, and alcohol free vanilla in a large mixing bowl.
  • Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid.
  • Gently whisk 2 tablespoons of the hot cream mixture into the egg mixture.
  • Slowly whisk in the remaining hot cream mixture 1/3 at a time, trying to prevent excess bubbles.
  • Strain though a sieve!
  • Pour into caramel-coated pie plate or ramekin.
  • Place into a large baking pan or dish of a larger size.
  • Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the pie plate or ramekin. (Be careful not to get any water in the custard mixture.)
  • Cover the baking dish with aluminum foil. Very gently place it towards the center of the middle oven rack.
  • Bake for about 1 hour and 10 minutes, or until the custards are almost fully set.
  • Remove from the oven.
  • Remove from the hot water bath without getting water into the custard. I know this is the tedious part. Maybe let it cool a bit before that; I haven't found the perfect way yet.
  • Let stand at room temperature for 5 minutes.
  • Refrigerate until well chilled, about 3 hours.
  • To serve, dip the ramekin in very hot water for 15 to 20 seconds.
  • Run a sharp knife around the sides.
  • Invert onto a serving plate.
  • The caramel will pool around the inverted custard.
  • Serve immediately. Enjoy!
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