Creme Caramel, Creme Brulee, Pots de Creme

Creme Caramel, Creme Brulee, Pots de Creme requires about 40 minutes from start to finish. For $1.29 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This side dish has 267 calories, 4g of protein, and 19g of fat per serving. This recipe serves 6. 43 people have tried and liked this recipe. Head to the store and pick up water, sugar, tahitian vanilla bean, and a few other things to make it today. A few people really liked this European dish. It is brought to you by Restless Chipotle. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 19%. If you like this recipe, you might also like recipes such as White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Pots de Creme ~ Espresso Creme, and Caramel Pots De Creme.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 325 degrees F.Put sugar and water in a saucepan over low heat.Let sugar dissolve.Increase the heat and boil until the sugar begins to turn golden brown.Remove from the heat.Quickly pour the hot caramel into 6 4 ounce jars.Let cool for a few minutes.In another pan scald the milk and cream. Bubbles will form around the edge but don't let it boil.Mix the egg yolks, sugar, and vanilla until smooth and blended. Don't whip air into the mixture.Carefully whisk a few tablespoons of the hot milk mixture into the egg to temper it and then whisk in the rest of the hot milk.Remember, don't whisk so hard that bubbles form.Pour the mixture through a strainer into a clean bowl. This will catch and clumps of egg that might have formed.Lay a tea towel in the bottom of a 13 x 9 inch pan. Place the jars on the towel.Pour the custard mixture into each jar.Add boiling water until it comes a little over halfway up the jars, being careful not to get water in the custard.Cover the 13 x 9 inch pan tightly with aluminum foil.Bake at 325F for 35 minutes or until custards are almost set.Carefully remove the custards from the water and allow them to cool for about 10 minutes.Cover and refrigerate until thoroughly chilled - about 3 hours.To serve you can either serve it in the cup or remove it by dipping the cup in hot water, running a knife around the side, and inverting the custard onto a plate.

 

Step by step:

1. Preheat the oven to 325 degrees F.Put sugar and water in a saucepan over low heat.

2. Let sugar dissolve.Increase the heat and boil until the sugar begins to turn golden brown.

3. Remove from the heat.Quickly pour the hot caramel into 6 4 ounce jars.

4. Let cool for a few minutes.In another pan scald the milk and cream. Bubbles will form around the edge but don't let it boil.

5. Mix the egg yolks, sugar, and vanilla until smooth and blended. Don't whip air into the mixture.Carefully whisk a few tablespoons of the hot milk mixture into the egg to temper it and then whisk in the rest of the hot milk.Remember, don't whisk so hard that bubbles form.

6. Pour the mixture through a strainer into a clean bowl. This will catch and clumps of egg that might have formed.Lay a tea towel in the bottom of a 13 x 9 inch pan.

7. Place the jars on the towel.

8. Pour the custard mixture into each jar.

9. Add boiling water until it comes a little over halfway up the jars, being careful not to get water in the custard.Cover the 13 x 9 inch pan tightly with aluminum foil.

10. Bake at 325F for 35 minutes or until custards are almost set.Carefully remove the custards from the water and allow them to cool for about 10 minutes.Cover and refrigerate until thoroughly chilled - about 3 hours.To serve you can either serve it in the cup or remove it by dipping the cup in hot water, running a knife around the side, and inverting the custard onto a plate.

Nutrition Information:

covered percent of daily need