Bake 52: Week 42

This week is my turn to host again, I decided to choose

Creme Caramel

I wanted to make something new, something gluten-free...and this recipe had me at "caramel".

My husband absolutely LOVED this dessert.  I thought it was just OK.  I didn't particularly love the flavor or texture, and it didn't taste like true caramel.  Lucky for him - he got to eat most of them - and I heard no complaints about that!

I really found this recipe to be fascinating, though.  First you pour the caramel into the bottom of a ramekin.  It hardens quickly - it is like glass and super stuck onto the ramekin. I couldn't imagine how I would ever get it out of there.  Somehow in the process it softens, fuses with the custard, and even becomes a bit runny - it's a bit magical!

Here's the recipe - give it a try - it's always fun to try something new :) 

 Creme Caramel - from The America's Test Kitchen Family Baking Book 

Serves: 8

The caramel is best prepared in a light-colored pan so that you can gauge its color as it cooks.  Be careful handling the caramel, as it gets extremely hot.  The best way to clean stuck-on caramel from the ramekins after unmolding the custards is to fill them with boiling water and let them sit for a few minutes until the caramel dissolves.

1/2 cup water

1 2/3 cups sugar

3 large eggs, room temperature

2 large egg yolks, room temperature

1 1/2 tsp. vanilla extract

Pinch salt

3 cups half-and-half

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Place a kitchen towel on the bottom of a large roasting pan and arrange eight 6-ounce ramekins on the towel.  Bring a kettle of water to a boil.

 Pour the 1/2 cup water into a medium saucepan, then pour 1 cup of the sugar into the center of the pan (don't let it hit the pan sides). 

 Gently stir the sugar with a clean spatula to wet it thoroughly.  Bring to a boil over medium-high heat and cook, without stirring, until the sugar has dissolved completely and the liquid has a faint golden color (about 300 degrees on a candy thermometer), 6 to 10 minutes*.  Reduce the heat to medium-low and continue to cook, stirring occasionally, until the caramel has a dark amber color (about 350 degrees on a candy thermometer), 3 to 4 minutes longer.

  Immediately remove the pan from the heat and, working quickly but very carefully, pour about 2 tablespoons of the caramel into each ramekin.  Let the caramel cool slightly until hardened.

 4. Whisk the eggs, egg yolks, vanilla, salt, and the remaining 2/3 cup sugar together in a large bowl.  

Heat the half-and-half in a medium saucepan over medium heat until steaming, then whisk it into the egg mixture until just combined.  Strain the custard through a fine-mesh strainer into a large liquid measuring cup or pitcher.  

Pour the custard evenly into the ramekins on top of the caramel. Place the roasting pan in the oven and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins.

  Bake the custards until a small knife inserted halfway between the center and edge comes out clean, 35-40 mintues.

 Carefully remove the ramekins from the water bath using tongs and a sturdy spatula and let the custards cool to room temperature, about 2 hours.  

Set the ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 2 hours.

 TO SERVE:  Run a small knife around each rameking to loosen the custard.  Place an inverted serving plate over the top and quickly flip the custard onto the plate, shaking the ramekin gently to help release the custard and caramel.  Drizzle any extra caramel sauce over the top (some caramel will remain stuck in the ramekin).

* If you have a candy thermometer, definitely use it! I botched up my first bath of caramel and had to start over.  It took much longer than indicated here!