ScarlettBaked Caramel Custard (Crème Caramel)
November 5th 2008 06:00
Baked Caramel Custard (Crème Caramel)
About Caramel
Caramel is a confection that is beige to dark brown in colour, derived from the caramelization of sugar. Caramel is used to flavour puddings, desserts and beverages, such as Coca-Cola. Caramel is also used as a food colorant. On labels, it is called E150.
Caramel is made by heating sugar slowly to around 170ºC / 338ºF. As the sugar melts and approaches this temperature, the molecules break down into volatile compounds with a characteristic caramel colour and flavour.
INGREDIENTS
Serves 4
2 eggs
3 egg yolks
1 cup granulated sugar
2 ⅔ cups whole milk
⅛ teaspoon vanilla extract
2 tablespoons cold water
1. Beat all the eggs with ¾ cup of sugar until very pale and creamy.
2. Heat the milk and vanilla extract to boiling point over medium heat.
3. Remove from heat and pour it into the egg mixture. Stir well until the sugar dissolves.
4. Put the remaining sugar in a small, heavy-bottomed saucepan with the water over very low heat until it turns to caramel.
5. Pour the caramel into an ovenproof pudding mold.
6. Strain the milk and egg mixture into the same mold.
7. Place the mold in a roasting pan half-filled with water and bake in a preheated oven at 350ºF for 50 minutes.
8. Leave to cool, then chill for at least 3 hours in the refrigerator before unmolding to serve.
**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**
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