carianna-in-wa
Well-known member
I was really surprised when I googled this and couldn't find it on the web. This is without a doubt, hands-down, the richest and most delicious creme caramel I've EVER eaten. It is also suuuuper fattening, so I only have it for my birthday once a year. If weight wasn't an issue (and if the sky was purple) I would eat this every day. It is fantastic!
This recipe is from Tom Douglas' Seattle Kitchen cookbook.
Tom’s World Famous Crème Caramel
"This is called “world famous” crème caramel mostly as a joke – but we really do love it better than any crème caramel we’ve ever tasted. It’s extra rich and luscious because it’s made with all egg yolks and heavy cream. This is one of our best-selling desserts and it’s always on the menu at Dahlia.
Crème caramels are going to need several hours, or overnight, to chill before you can unmold them, so plan ahead."
For the Caramel:
1 c. sugar
1/2 c. water
For the Custard:
4 c. heavy cream
1 c. sugar
1 vanilla bean, cut in half lengthwise
10 large egg yolks
1. Preheat the oven to 300° F. Set out eight 6-oz. ovenproof ramekins near the range where you are planning to caramelize the sugar. In a small heavy-bottomed saucepan, combine the sugar and water. Stir over low heat until the sugar is completely dissolved. Raise the heat to high and cook without stirring until the sugar turns dark golden brown. You may need to gently swirl the pan to distribute the color evenly. Remove the pan from the heat and carefully pour a little caramel into each of the ramekins. There should be enough caramel to cover the bottom of each ramekin. Set the ramekins aside to cool while you make the custard.
2. In a large heavy-bottomed saucepan, stir together the heavy cream and sugar. Scrape the seeds from the vanilla bean and add both the seeds and the pod to the cream mixture. Place the saucepan over med-high heat, stirring to dissolve the sugar. In a bowl, lightly beat the egg yolks together. Set a fine-mesh sieve over a large bowl and keep it nearby. When the cream mixture is very hot, but still just below the boiling point, remove the saucepan from the heat. Whisk a small amount of the hot cream mixture into the egg yolks, just to temper them. Then whisk the warmed yolks into the hot cream mixture and then, as soon as the two mixtures are well combined, strain the custard through the sieve, discarding the pod.
3. Place the prepared ramekins in a baking pan and fill each one with custard. Put the baking dish in the oven, then pour hot water around the ramekins, deep enough to come about halfway up the sides. Loosely cover the baking dish with a sheet of aluminum foil (you want steam to be able to escape) and bake until the custard is set, 50 to 60 minutes.
This recipe is from Tom Douglas' Seattle Kitchen cookbook.
Tom’s World Famous Crème Caramel
"This is called “world famous” crème caramel mostly as a joke – but we really do love it better than any crème caramel we’ve ever tasted. It’s extra rich and luscious because it’s made with all egg yolks and heavy cream. This is one of our best-selling desserts and it’s always on the menu at Dahlia.
Crème caramels are going to need several hours, or overnight, to chill before you can unmold them, so plan ahead."
For the Caramel:
1 c. sugar
1/2 c. water
For the Custard:
4 c. heavy cream
1 c. sugar
1 vanilla bean, cut in half lengthwise
10 large egg yolks
1. Preheat the oven to 300° F. Set out eight 6-oz. ovenproof ramekins near the range where you are planning to caramelize the sugar. In a small heavy-bottomed saucepan, combine the sugar and water. Stir over low heat until the sugar is completely dissolved. Raise the heat to high and cook without stirring until the sugar turns dark golden brown. You may need to gently swirl the pan to distribute the color evenly. Remove the pan from the heat and carefully pour a little caramel into each of the ramekins. There should be enough caramel to cover the bottom of each ramekin. Set the ramekins aside to cool while you make the custard.
2. In a large heavy-bottomed saucepan, stir together the heavy cream and sugar. Scrape the seeds from the vanilla bean and add both the seeds and the pod to the cream mixture. Place the saucepan over med-high heat, stirring to dissolve the sugar. In a bowl, lightly beat the egg yolks together. Set a fine-mesh sieve over a large bowl and keep it nearby. When the cream mixture is very hot, but still just below the boiling point, remove the saucepan from the heat. Whisk a small amount of the hot cream mixture into the egg yolks, just to temper them. Then whisk the warmed yolks into the hot cream mixture and then, as soon as the two mixtures are well combined, strain the custard through the sieve, discarding the pod.
3. Place the prepared ramekins in a baking pan and fill each one with custard. Put the baking dish in the oven, then pour hot water around the ramekins, deep enough to come about halfway up the sides. Loosely cover the baking dish with a sheet of aluminum foil (you want steam to be able to escape) and bake until the custard is set, 50 to 60 minutes.