Crème Caramel after Supper

For Crème Caramel after Supper, the counter starts with granulated sugar, water optional, and whole milk. Portion it for 4 3 oz Crème Caramels.

Count on 15 minutes of prep, 30 minutes of cooking, 12 hours of resting, about 12 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Caramel

• ¾ cup granulated sugar
• 3 tablespoons water optional

For the Custard

• ¾ cup whole milk
• ⅔ cup heavy cream
• ⅛ teaspoon kosher salt
• 2 tablespoons granulated sugar
• 2 large eggs
• 1 egg yolks
• 1 teaspoon vanilla bean paste or vanilla extract

How the cooking goes

1. Heat the oven to 325°F.
2. Spray ramekins with nonstick cooking spray and place on a flat sheet pan. This will keep them level while the caramel sets.
3. In a heavy-bottomed saucepan, make a dry caramel by melting the sugar (without water) over a moderate flame until it becomes a medium amber. You can also add the optional 3 tablespoons of water to the sugar, stir to incorporate, and then do not stir as you allow it to caramelize over a moderate flame.
4. Swirl as it caramelizes to encourage even cooking. Take it to medium amber and divide between the ramekins. If it gets too cold to pour and spread, reheat and continue.
5. Set the sheet pan with the ramekins in the refrigerator until set. This will take less time than it takes to make the custard!
6. Heat milk, cream, salt, and sugar in a small saucepan. While the milk mixture is heating, whisk together the eggs and egg yolks until they have lightened and increased in volume.
7. Once the milk mixture comes to a boil, slowly pour into whisked eggs and yolks.
8. Add the vanilla bean paste or vanilla extract then whisk to combine. Pour through a fine mesh sieve and divide amongst ramekins, then set them in a large deep baking dish or roasting pan.
9. Cover the top of the entire larger dish with foil, then pull back a corner so you can see.
10. Move it onto the middle rack in the preheated oven. Carefully pour hot water into the dish just to come halfway up the sides of the ramekins. Be careful not to splash water from the water bath into the custards. Replace the foil over the corner and close the oven.
11. Bake in a preheated oven for approximately 30-45 minutes, or until completely set but not cracked. When lightly shaken, you will not see any liquid movement in the centers of the custard.
12. Carefully remove the ramekins using a combination of kitchen tongs, a spatula, and a towel. Place them on a sheet pan and cool until it is no longer warm at ambient temperature.
13. Cover and refrigerate at least overnight and up to 8 days.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Custards, open Vanilla Crème Brûlée for the Dessert Plate and Bread Pudding with a Steady Rise.