Tuesday, July 27, 2010

Crème Caramels

Smooth, creamy, cold. Perfect for this hot weather.

Put on a kettleful of water to boil. Oven should be 350 F.

1/3 cup sugar

Heat sugar in a small smooth saucepan until medium amber color. Pour into six 4 oz ramekins.

4 eggs
2 cups milk
1/2 cup sugar

Heat milk until just before boiling. In a large bowl, whisk sugar and eggs until smooth and sugar is dissolved. Slowly whisk in milk in a thin stream. Pour custard into ramekins. Place ramekins in a large baking dish. Fill dish with hot water to halfway up the sides of the ramekins. Bake for 20-25 mins. Chill overnight before eating.

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