Crème Caramel

This recipe came from "The New Best Recipe" cookbook, which I receive as a gift from a close family. My sister's favorite dessert is creme brulee, however that particular recipe looked a little too advanced for me. Right before it came this simple looking recipe (containing few steps and ingredients we all have in our kitchens). This recipe turned out was simple, delicious and difficult to fail! I invite you all to give it a try. Hope you enjoy it! Happy baking!

Caramel:

• 1 cup sugar
• 1/3 cup water
• 2 tbsp light corn syrup
• 1/4 tsp juice from 1 lemon

Custard

• 1 1/2 cups whole milk
• 1 1/2 cups light cream
• 3 large egg, plus 2 large egg yolks
• 2/3 cup sugar
• 1 1/2 tsp vanilla extract
• Pinch salt

Make sure you have about 8 ramekins, dish towels, and a baking pan.

For caramel:

1. Bring the sugar, water, corn syrup, and lemon juice to a simmer, without stirring, over medium-high heat, until the syrup turns a golden color (about 8 mins). Then you can begin to swirl the pan gently and constantly until it becomes a honey-caramel color and large and slow bubbles appear (another 3-4 mins). 

2. Remove the pan from heat, and working quickly but carefully, pour a portion of the caramel into ungreased ramekins.

3. Allow caramel to cool and harden (about 15 mins).

For custard:

1. Preheat the oven to 350 degrees.

2. Heat the milk and cream in a medium saucepan over medium heat, stirring occasionally, until steam appears (or until the mixture is 160 degrees). Takes about 6-8 mins. Then remove from heat.

3. Gently whisk the eggs, yolks, and sugar in a large bowl until combined.

4. Off the heat, gently whisk the two mixtures together until just combined but not foamy. Strain the mixture through a fine-mesh sieve into a large measuring cup or container with a pouring spout. Set aside.

5. Bring 2 quarts of water to a boil in a kettle. Fold a dish towel to fit the the bottom of a large baking dish, or roasting pan.

6. Set the ramekins on top of the dish towel in the pan. Divide the reserved custard mixture among the ramekins. Fill the pan with boiling water to reach halfway up the sides of the ramekins. Cover the entire pan loosely with aluminum foil so steam can still escape.

7. Bake until a paring knife inserted in the center of the custard comes out clean (about 35-40 mins). Cool to room temperature. Then store in the refrigerator.

To unmold, slide a knife around the perimeter of each ramekin. Hold a serving plate over the top of the ramekin and invert. Shake the ramekin gently to release the custard. Serve immediately!

Note: I've used this recipe twice. In the first trial, I forgot to use aluminum foil, which elongated the bake time by about an hour. In addition, there was a slightly thick film on top. I definitely appreciated the foil the second time around. The creme caramel was much lighter, however in both trials, after unmolding the creme caramel, there was hardened layer of caramel that didn't leave the ramekin. I wish I had an explanation for this, but I'm still in search of the answer. Lastly, too anxious to wait, Song-My, my sister and I tried the custard warm, and it was just as smooth, light and delicious!