French Creme Caramel Recipes

CREME CARAMEL

Steps:

• Stir gelatin and 2 teaspoons water in a small bowl until dissolved.
• Put 3/4 cup sugar into a large skillet over medium-high heat. Cook, without stirring, until sugar at edges begins to melt and turn clear, about 3 minutes. Continue to cook, stirring constantly, until medium amber, 1 1/2 to 2 minutes. Remove from heat. Stir in 1/2 cup plus 2 tablespoons water. If sugar begins to solidify, return pan to medium heat until melted. Set caramel aside to cool completely.
• Prepare an ice-water bath; set aside. Whisk eggs and yolk in a medium bowl; set aside. Bring cream, milk, 1/4 cup sugar, and the salt to a simmer in a medium saucepan over medium-high heat. Whisk half the hot cream mixture into the eggs. Pour cream-egg mixture back into saucepan. Add gelatin mixture; whisk until combined. Reduce heat to low. Cook, stirring constantly, just until mixture is thick enough to coat the back of a spoon, about 3 1/2 minutes.
• Pour custard into a bowl set in the ice-water bath. Let cool completely, stirring constantly, about 3 minutes. Transfer to a large, shallow bowl. Refrigerate until set, at least 30 minutes. Pour reserved caramel over custard. Divide among serving cups or bowls.

CHEF JOHN'S CREME CARAMEL

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.

CREME CARAMEL FRENCH TOAST

Steps:

• In saucepan combine corn syrup, brown sugar, and butter.
• Melt until smooth and bubbly.
• Spread on 11 x 17-inch glass baking dish.
• Overlap bread like dominoes on the syrup.
• In large bowl combine eggs, milk, cream, sugar, vanilla and salt.
• Pour over bread.
• Refrigerate overnight.
• Bake at 350 degrees, covered, for 50 to 55 minutes, uncovering last 10 minutes.
• The toast should be puffy and golden.
• Cut into 8 or 10 pieces and invert to serve.
• Top each piece with two Tablespoons sour cream and accompany with fresh berries or a cranberry or raspberry sauce.

CREME CARAMEL

Steps:

• Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
• In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
• Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
• With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.