Thursday, June 12, 2008

Classic Crème Caramel

Last weekend we had a wonderful
dinner party with some of our good friends.
It is very enjoyable to have friends over
and share good times and eat good food.
I made Salmon over fennel and oranges
which I will post about a little later.
My husband tried to out cook me and
he made this wonderful dessert.
Classic Creme Caramel
by Cooking Light
1/3 cup sugar
3 tablespoons water
Cooking spray
3 large eggs
1 large egg white
2 cups 2% reduced-fat milk
1 tablespoon vanilla extract
2/3 cup sugar
1/8 teaspoon salt
Fresh raspberries or blueberries

PreparationPreheat oven to 325°.
Combine 1/3 cup sugar and 3 tablespoons water
in a small, heavy saucepan over medium-high heat;
cook until sugar dissolves, stirring frequently.
Continue cooking an additional 4 minutes or until golden.
Immediately pour into 6 (6-ounce) ramekins or
custard cups coated with cooking spray,
tilting each cup quickly until caramelized sugar
coats bottom of cup. Set aside.

Beat eggs and egg white in a medium
bowl with a whisk.
Stir in milk, vanilla, 2/3 cup sugar, and salt.
Divide the mixture evenly among
prepared custard cups.
Place cups in a 13 x 9-inch baking pan,
and add hot water to pan to a depth of 1 inch.
Bake at 325° for 50 minutes or
until a knife inserted in center comes out clean.
Remove cups from pan.
Cover and chill at least 4 hours.
Loosen edges of custards with a knife
or rubber spatula.
Place a dessert plate, upside down, on top of each cup;
invert onto plates.
Drizzle any remaining caramelized syrup over custards.
Garnish with raspberries, if desired.

Fantastic!! What a wonderful dessert!

It was light and creamy.

1 comment:

Chris said...

Wow...J baked? Woohoo! Great job