By Edna Posted on

Crème Caramel Recipe From Chez Pierre

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From Chez Pierre, Westport, Connecticut.  Don Burns, chef

If you prefer, we have another recipe for Creme Caramel, this one from the Hayloft Restaurant.

Difficulty: Average
Make Ahead
Serves 6

Ingredients:

Custard

  • 1 cup cream
  • 1 cup milk
  • 1″ vanilla bean
  • 3 eggs
  • 2 egg yolks
  • 1/2 cup sugar

Caramel

  • 1 cup sugar
  • 1/2 cup water

Instructions:

  1. Scald cream and milk with vanilla bean.
  2. Beat together eggs, yolks and 1/2 cup sugar.
  3. Cool milk slightly and pour into egg mixture, stirring constantly.
  4. Strain through a sieve.
  5. Preheat oven to 350 degrees.
  6. Melt 1 cup sugar in a heavy skillet over moderate heat, until browned and smooth.
  7. Remove from heat and very gradually add the water while stirring constantly.
  8. Pour caramel into a mold and let set.
  9. Pour the egg custard on top and set the mold on a rack or folded towel in a water bath of 1″ of hot (not boiling) water.
  10. Bake for 45 minutes.  If custard is made in individual cups, cut the cooking time in half.
  11. When the custard is cooled, place the mold in hot water to the depth of the caramel.
  12. Do not leave in too long, just enough to slightly melt the caramel for easier unmolding.
  13. If custard still sticks, run sharp knife quickly around inside edge of mold.