Creme Caramel

I spent a few minutes yesterday going through my recipe files to find some of my favorites that I haven't made in awhile.  This recipe for creme caramel was the first one that popped up.  I love this dessert - the ingredients are always on hand, and it's so easy to put together.  And it always gets oohs and aahs when I serve it.  It's especially nice for summer because it's light and pairs perfectly with fresh fruit.

Creme Caramel

For the custard:

4 eggs

1/2 cup sugar

2 cups heavy cream

1 teaspoon vanilla

For the caramel:

1 cup sugar

1/2 cup water

In a medium saucepan prepare the caramel by cooking the sugar and water over medium heat.  Cook without stirring until the sugar is golden brown in color.  Carefully swirl the sugar mixture if crystals form on the sides of the pan.  When the syrup reaches the desired color immediately remove it from the heat and pour into a dish.  Tilt the dish to make sure the sugar completely covers the bottom and about an inch up the sides.  I used a 7 inch souffle dish and ramekins will work equally well.

In a small saucepan heat the cream and 1/2 cup sugar until bubbles form around the edge and the sugar has melted.  In a large bowl whisk the eggs until blended, and slowly add the warm cream.  Add the vanilla and give the mixture another good whisk. Strain into the prepared dish.

Arrange the dishes in a baking pan.  Pour hot water into the pan to about 1/3 the height of the dish.  Bake in a 325 degree oven for approximately 45 minutes for the souffle dish or 25 minutes for the ramekins or until the center is barely jiggly or until a knife comes out clean.  Remove dish from the water bath and let cool.  Refrigerate for at least 3 hours or overnight.  Run a knife around the edge of the custard and invert onto a serving plate.

If you've never made caramel before, don't let it put you off.  It's very simple, makes a wonderful presentation, and is so delicious with the creamy rich texture of the custard.  Pour the hot sugar quickly because the sugar starts to set up as soon as it touches the dish.  The sugar liquifies as the custard bakes and is syrupy when you invert the creme caramel.  I hope you give this wonderful dessert a try - I know you will love it too.