Easy crème caramel
* PLUS 14 1/2 hours chilling time
Photo, Roberto Caruso.
1 1/3 cups
sweetened condensed milk
- PREHEAT oven to 325°F. Place a 9-in. round baking dish in a large roasting pan.
- STIR 1 cup of the sugar and cold water in a medium saucepan over medium-high. Bring to a boil, covered, without stirring, 3 to 5 min. When it starts to boil, remove lid and let mixture boil until it is medium-dark amber, 7 to 10 min. Immediately pour the hot caramel into the bottom of the baking dish. Quickly swirl to coat bottom evenly. Set aside to let the caramel harden.
- BRING a kettle of water to a boil. Combine milk, condensed milk, remaining 1/3 cup sugar and salt in a large saucepan and bring to a simmer over medium-high, stirring occasionally, 2 to 3 min. Remove pan from heat.
- WHISK yolks, eggs and vanilla in a medium bowl. Slowly add the hot milk mixture, whisking constantly. Strain the mixture through a fine sieve into baking dish. Pour hot water from the kettle into the roasting pan until it comes one-third up the sides of the dish (be careful not to splash water into the custard). Bake until the edges are set but the centre jiggles slightly when gently shaken, 35 to 45 min. Transfer baking dish to a wire rack and cool completely, about 2 1/2 hours. Cover dish with plastic wrap and refrigerate at least 12 hours, or up to 3 days.
- TO serve, run a paring knife around the edge of baking dish to loosen the custard. Set bottom of dish in warm water for 1 min to loosen caramel. Hold an inverted serving plate over dish, then flip plate and dish together quickly to release dessert onto plate. Kitchen Tip: Serve this spectacular dessert “family style” in the middle of the table, and spoon out portions into shallow bowls to hold the caramel.
Chatelaine Quickies: Pumpkin crème brûleé
Nutrition (per serving)
- 8 g,
- 50 g,
- 9 g,
- 92 mg.
- Excellent source of
- vitamin B12