Creme Caramel, a Delectible Dessert

[David]

This one's for Jane.. I hope you like it. Creamy and delicious. Melt in your mouth goodness!

Ingredients: Caramel

1/2 cup water

1/2 cup sugar

Method: Caramel

Add water and sugar to a 1qt. sauce pan and bring to a boil at medium high heat. Boil for about 5 minutes, until it turns amber. Pour caramel into 8 ungreased 6oz. ramekins. Tilt the ramekins to coat about 1in. up the side. Arrange the ramekins on a folded kitchen towel in a baking pan large enough to hold them without touching, 9x11 and about 2 inches tall will work.

Ingredients: Custard

3 cups milk

3/4 cup sugar

1 vanilla bean, split lengthwise

4 strips orange zest ( 3 by 1/2in. each )

3 strips lemon zest ( 2 by 1/2in. each )

3 strips lime zest ( 2 by 1/2in. each )

1/4 teas. salt

3 eggs plus 3 egg yolks

Method: Custard

In a 3qt. nonreactive sauce pan ( no cast iron ) on medium heat, bring milk, 1/4 cup of the sugar, vanilla bean ( scrape seeds out and add them as well as the pod ), all of the zests and salt to a simmer. Remove from heat and let stand, covered for 30 minutes.

Preheat oven to 325 degrees.

In a large bowl, whisk eggs and yolks with remaining sugar until blended. Strain milk mixture and whisk to combine. Ladle custard into prepared ramekins.

Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins. Bake uncovered until a knife inserted in the center of a custard comes out clean, about 45 minutes.

Remove ramekins from water bath and cool to room temperature on a rack. Refrigerate until ready to serve.

To serve, run a knife around the edge of the custards, then invert onto your plate.

Serves 8

For Creme Brulee:

Use flameproof ramekins and omit the caramel steps.

Sprinkle each baked custard with 1 1/2 teaspoons of firmly packed brown sugar ( light or dark ). Place in a preheated broiler 6 to 8 inches from heat and broil until the sugar melts, about 45 seconds. Or, use a kitchen torch, holding it about 2 inches away from the custard and flaming it until melted.

Cool to room temperature, or chilled and serve.

Note: Do not refrigerate too long or the crust will soften.