Ingredients for a 4 cup form (9" round cake pan or loaf pan)
Caramel:
3/4 c sugar
1/4 c water
In a light colored saucepan on medium hi put sugar and water, and stir only till combined. Cook until caramel color but not too dark, not stirring. If it smokes make it over again. Pour immediately in the form and swirl to coat bottom. Set aside.
Custard:
3 c half and half or 1.5 c cream and 1.5 c milk
3/4 c sugar
1/4 tsp salt
4 eggs plus 3 extra yolks
1 tsp vanilla
In saucepan on medium add the half n half plus about half of the 3/4 c sugar. Aside, beat to combine the eggs yolks salt and other half of sugar.
Meanwhile heat a large kettle or pan of water for the water bath, and find a casserole your form will fit in. Place an empty casserole in oven and preheat to 325. Must be large enough and y’all enough to set your baking pan in and water come up the sides halfway.
When milk is steaming but before it boils, remove from heat and whisk in the eggs, pouring really slowly in a thin stream and whisking like crazy so it doesn't curdle. When all the eggs are added, add the vanilla, and for extra creaminess pour it thru a sieve to remove egg bits that may have formed.
Open oven,
put the form with caramel in the casserole,
add your milk to the form,
and then add water to the casserole till it’s up the side of the form halfway or so.
Close oven and bake 30-40 min or till the custard jiggles just a tiny bit.
Take form out and Cool on a rack for 30 min, and in fridge 8+ hours more.
To serve, set out for 2 hours (lets the caramel thaw a bit), run a sharp knife around the edges, place a plate w a lip over your form and flip over all at once. It should drop out. If not just tap a little.
Mmmmm ... serve w whipped cream and strawberries if you like.
I make them also in jelly jars to take to lunch at work.
*I always double this and make in a le creuset 12 cup round, or in the ring pictured, and works great. Baked for about an hour or more when doubled!
No comments:
Post a Comment