Ingredients for - Chef John's Creme Caramel
How to cook deliciously - Chef John's Creme Caramel
1. Stage
Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
2. Stage
Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
3. Stage
Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
4. Stage
Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
5. Stage
Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
6. Stage
Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
7. Stage
Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
8. Stage
Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
9. Stage
Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
10. Stage
To unmold, cover ramekin with a small plate, then invert. Chill before serving. july2003me
