The Best Creme Caramel



For the caramel sauce:

1 cup (250 ml) sugar

1/3 cup (80 ml) water

2 Tbs (30 ml) corn syrup

1/4 tsp (1 ml) lemon juice



For the custard:

1 1/2 cups (3750 ml) whole milk

1 1/2 cups (375 ml) light cream

3 eggs plus 2 egg yolks

2/3 cup (160 ml) sugar

1 1/2 tsp (7 ml) vanilla extract

A pinch of salt



To make the caramel sauce: Combine all ingredients in a small,

non-reactive saucepan and bring to a boil without stirring over

moderate heat. Cook, swirling the pan gently, until the syrup is

honey colored and large bubbles form on the surface. Remove from the

heat and carefully pour the syrup into 6 to 8 ungreased, 6-ounce (180

ml) oven-proof ramekins or custard cups. Set aside.



To make the custard: Heat the milk and cream in a separate saucepan

over moderate heat just until steam begins to appear. Meanwhile,

whisk together the eggs, yolks, and sugar just enough to combine them

- you do not want any bubbles in the mixture. Remove from the heat

and gently whisk the milk mixture, vanilla, and salt into the egg

mixture. Strain into a pot or measuring cup with a pouring spout and

divide evenly between the ramekins. Place the ramekins in a deep

baking pan with about 1 inch (2.5 cm) of hot water in it and place in

the center of a preheated 350F (180C) oven. Bake 35 to 40 minutes,

until the tip of a knife inserted about halfway between the edge and

the center of the ramekin comes out clean. Remove from the oven and

cool on wire racks. Refrigerate until ready to serve. To serve, run

the blade of a small knife around the edge and invert an individual

serving plate over each ramekin. Carefully turn the two over and

shake gently to release the custard. Serves 6 to 8.



Bon appetit from the Chef and staff at World Wide Recipes