crème caramel.

How was everyones beautiful weekend and Easter. LA's weather has just been fantastic lately, but soon we'll get the crazy rain. Which I love, as long as it isnt with cold weather. I'm ready to just lay out by the pool and soak up some sun!

This recipe came from the newspaper. There is this older lady at the hotel I work at who likes to share her paper, and I always take the food section on Saturdays (or I guess I used to since LA Times created a new 'Saturday' section with everything combined. Its crap). I was afraid to make these since I really didnt like the pear custard pie, and this was basically a custard. 

Daniel, of course, loved it! I really just dont like the jello-y custards, but more of the creamy smooth ones. I'll have to try like a creme brulee, or something similar. I'm not saying this was bad, just not my favorite. Although the top part, where the sugar was, was tasty! haha.

So lets begin! Beware this recipe takes a couple of days!

Start by making the caramel. 

(It takes a little while for it to brown, mine was more a tan)

Pour into the bottoms of your cups, and refrigerate over night.

For the custard: Mix everything up! Strain and refrigerate for a day.

That night pour into the cups with the caramel and bake!

Tra-la! Now place back in the fridge for 24 hours

I know, this is long recipe!

Flip it over and you have your Crème Caramel!

Crème Caramel

Ingredients

Caramel

1/2 cups, plus 1 tbsp sugar

3 tbsp light corn syrup

3 tbsp water

Custard

4 cups milk

1 1/4 cups, plus 3 tbsp sugar

5 eggs

3 egg yolks

2 1/4 tsp vanilla extract.

1. Arrange 8 (7 to 8 oz) cups or ramekins in a pan. 

2. Combine the sugar, corn syrup and water in a small nonstick sauce pan and stir to combine. Bring to a simmer over med-heat, stirring constantly, and continue until the caramel is a rich, deep amber color. It said 13 min but it took way longer and I gave up. Its just looks, but if you can hold out then do it! If it browns too quickly take it off the heat for a second to let it rest. 

3. Pour the caramel into the bottoms of the cups and swirl to coat it evenly. You have to work fast or the caramel will solidify! Bring back to the heat to remelt the caramel. Wrap with plastic and place in the refrigerator, can hold for 2 days. 

1. Combine milk and sugar in a med-sauce pan and bring to a simmer, stirring to dissolve the sugar. Set aside to cool until warm to touch. 

2. Whisk the eggs and yolks in a large bowl. Whisking constantly, slowly add the warm milk and then the vanilla. Strain into a pitcher and refrigerate for a day. I just kept in the bowl and refrigerated at the same time as the caramel. 

3. Put a rack in the middle of the oven and heat to 300 degrees. 

4. Place the crème cups in a baking pan on a baking sheet, for a double layer of insulation. Pour about 3/4 cup of custard into each cup. Add very hot tap water to the baking pan to around halfway of 2/3 of the way up the cups sides. Use a wooden skewer to burst any bubbles on the top of the custard. 

5. Cover the pan with 2 layers of plastic wrap, and begin the bake. Check after 30 min, gently shake: the custard should be set but still juggle slightly, like gelatin. It'll be around 40 mins. 

6. Remove from hot water and place on a cooling rack, then refrigerate for at least 24 hours. They can last for 3 days. 

7. To serve: pour about 2 inches of very hot water in a bowl. Set the cups in the hot water to let the caramel soften, then run a paring knife around the edge to loosen the custard. Put a plate against the top of the cup and slowly flip, shake to loosen, until it comes out. Repeat with each.