By Edna Posted on

Crème Caramel Recipe From Hayloft Restaurant

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From Hayloft Restaurant, South Salem, New York.  John Lefebure, chef

Note: we have another recipe for Creme Caramel here.

Difficulty: Average
Make Ahead
Serves 8

Ingredients:

  • 2 cups sugar
  • 9 eggs
  • 1 quart half and half
  • grated rind of 1 lemon
  • grated rind of 1 orange
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1-1/2 ounces Grand Marnier

Instructions:

  1. Preheat oven to 350°.
  2. Caramelize sugar in a saucepan over very low heat, until smooth and runny.
  3. Set aside.
  4. Blend eggs and half and half and beat until smooth.
  5. Add remaining ingredients and blend.
  6. Pour caramelized sugar into ungreased oven-proof custard cups, being careful not to spill on the sides.
  7. Place approximately 2 tablespoons of caramelized sugar in each cup.
  8. Pour egg mixture to 1/4″ from top of cup.
  9. Place custard cups on a tray filled with 1/4″ water and bake about 25-30 minutes or until firm.  Cool.
  10. Remove by running a knife around the edges of the cup and unmold onto a plate, tapping the bottom and sides of the cup to loosen.  Custard may also be unmolded by placing the cups in hot water briefly to melt caramel slightly.