Christmaswiththekrankscaramelcreampie Recipes

CHEF JOHN'S CREME CARAMEL

Chef John's Creme Caramel image

Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.

Provided by Chef John

Categories World Cuisine Recipes European French

Time 1h35m

Yield 4

Number Of Ingredients 10

Ingredients

cooking spray
½ cup (scant) white sugar
1 large egg
3 large egg yolks
¼ teaspoon salt
¼ cup white sugar
½ cup creme fraiche
½ cup whole milk
1 teaspoon vanilla extract
½ teaspoon orange cognac (such as Grand Marnier®)

Steps:

Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
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.
Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
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.
Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
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.
To unmold, cover ramekin with a small plate, then invert. Chill before serving.

Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g

CREME CARAMEL

Creme Caramel image

Provided by Food Network

Categories dessert

Time 5h10m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/2 pound granulated sugar
2 cups milk
1/2 lemon, zested
1/2 teaspoon vanilla extract
1 1/2 drops yellow food coloring
4 eggs

Steps:

In a large heavy saucepan, combine all but 1/2 cup of the sugar with 2 cups of water and bring to a boil over high heat. Reduce the heat to medium and simmer, without stirring, until thick and amber in color. When caramelized, remove from the heat and divide among 6 individual crème caramel cups or ramekins. Let caramel cool to room temperature.
Preheat the oven to 350 degrees F.
In a medium bowl, combine the remaining 1/2 cup sugar, milk, lemon zest, vanilla, food coloring, and eggs, and mix very well. Pour this mixture into the cups or ramekins; fill each until nearly full.
Place the creme caramel cups into a large baking dish. Make a water bath by adding water to the dish so that it comes about halfway up the sides of the cups. Bake for 45 minutes. Carefully remove from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving.

CARAMEL CREAM PIE

Caramel Cream Pie image

Make and share this Caramel Cream Pie recipe from Food.com.

Provided by Goddessamy2003

Categories Pie

Time 3h5m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 4

Ingredients

1 (9 inch) graham cracker crust
2 (14 ounce) cans sweetened condensed milk
1 (7 ounce) jar marshmallow cream
1 (8 ounce) container whipped topping

Steps:

Boil the cans of sweetened condensed milk (labels off, unopened) in a large pot for 3 hours. Make sure the water stays above the cans.
Let cool 1 hour.
CAREFULLY open the cans and pour into large bowl.
Fold in marshmallow cream.
Pour into pie shell.
Chill in refrigerator overnight.
Top with whipped topping and enjoy!

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