I use the same custard recipes for both Creme Caramel and Creme Brulee.
The custard recipes below fill 6 small 4 oz. ramekins.
Both are baked in a water bath to cook the custard. For Creme Caramel, the ramekins have their bottoms coated in caramelized sugar and the custard then ladled in and baked.
Serve by using a thin knife to free the custard from the ramekin sides and then cover the ramekin with a small plate (upside down) and quickly invert. The custard will come free easily and be sitting in a pool of caramel syrup.
A reasonable rule of thumb is 1 egg per C of liquid. Richer w/more though.
Avg volume of an egg - 3T, just the yolk - 1¼T (note: 2T per fl oz.)
| Quantity | Item |
|---|---|
| ½ C | granulated sugar |
Either of the following custards can be used in the recipes
| Quantity | Item |
|---|---|
| 2 C | heavy cream |
| ½ C | granulated sugar |
| 1 tsp | vanilla extract |
| 3 | egg yolks |
| 1 | whole egg |
| a pinch of salt | |
| milk to bring to total volume to 3 C (24 oz) | |
| 2" | cinnamon stick (optional) |
| pinches of nutmeg and/or cardamom |
| Quantity | Item |
|---|---|
| 1 | 13.5 oz can coconut milk |
| 3 | egg yolks |
| 1 | whole egg |
| ⅓ C | granulated sugar |
| 1 tsp | corn starch |
| pinches of nutmeg and cardamom (optional) | |
| cream (or coconut cream) to bring to total to 24 oz (about 8 oz more) |
Pre-heat the oven to 325° F.
For Crème Caramel prepare the caramel at the beginning.
Add sugar and enough water to wet to a small sauce pan. Heat to a boil and then reduce the heat somewhat - will slow the process a little and help avoid burning. When the caramel is a rich mahogany color, remove from the stove and distribute amongst all the ramekins. See dish specific instructions below. Be very carefull with the hot caramel - you can get severe burns!
While the caramel is cooking, warm the ramekins in the pre-heating oven to allow the caramel to spread more evenly. You'll want to be able to pick them up to swirl the caramel around inside, so don't heat them too much, or use a hot pad to hold them. Pour some caramel into a ramekin, pick it up and swirl the caramel to cover the bottom and a little up the side. Let cool a little and then continue to make the custard.
Choose a baking dish that can hold all the ramekins side by side. Place them all in the dish.
If using the spices, heat the cream on the stove to near boiling with spices and sugar. Let cool. Remove the cinnamon stick. Whisk eggs separately in a 4 C measuring cup and then add the just warm (not hot) cream. Add vanila and then the milk to total 24 oz. Mix well.
Otherwise, add all the ingredients to a 4 C measuring cup and whisk well or blend with hand blender. Try not to get it to foam too much (let it sit for a bit to settle if it does).
Strain (optional) and then ladle out the custard to the ramekins.
Remove one ramekin from the baking dish (avoids the danger of splashing water in to the custards) and pour hot water into dish until the water level is at about 1/2 the ramekin height. Replace the removed ramekin. Bake for about 40-45 min, done at the edges but still jiggly in the middles. Cooking too long can cause the custard to curdle. The Coconut Milk Custard may take a little longer.
Remove the ramekins from the bath immediately after taking them out of the oven, place on a plate/rack to cool and refrigerate later.
After the custards have cooled, sprinkle their tops with granulated or raw sugar until the tops are obscured (don't want to burn the custard). Then, using a propane or kitchen torch, melt sugar on top as evenly as possible until it browns (caramelizes). It's possible to do that while holding the ramekin in your other hand (just keep your fingers underneath ;-). The caramelized sugar will make a brittle crust that's fun to break.