Crème Caramel

Chef Robert Barral
New England Culinary Institute
Recipe for 6 people

Ingredients:

• Milk 1 quart
• Sugar 1 quart
• Eggs 6 whole
• Egg Yolks 6 yolks
• Salt ½ pinch
• Vanilla extract 1 tsp

Caramel:

• Sugar 2 cups
• Water ½ cup

Make the caramel:
In a small pot, place 1/3 of the granulated sugar. Move around with a spoon and melt the sugar until it becomes first liquid, then brown. Once the sugar has become golden brown add the water and bring to the boil again to make the caramel consistent.

Pour the caramel from the pan to the bottom of the china cup. (Ramequin dishes).

Make the custard mix:
Bring the milk and the vanilla extract to the boil. In a bowl, combine the eggs with the salt and sugar with a whisk. Temper in dairy. Strain through a chinois.

Bake the crème caramels:
Pour the custard mix in the cup on top of the caramel. Place them in a bain marie, then bake in the oven for 25 minutes at 350*

Remove from the oven when cooked and chill prior to unmolding the cups. Place in the center of the plate with the caramel sauce around.

Decorate with a dollup of whipped cream.

Serve immediately.

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