RECIPE: The above post made me think of this best creme caramel ever. REC: Tom's World Famous Creme Caramel

[carianna-in-wa]

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.

 

[curious1]

Rec: Creme Caramel..Time-Life's Cooking of Provencial France...not so rich, but good.

DH's favorite and easy to make. For individual dishes, I find the cooking time to be a bit less. I just test. I agree with your recipe, knife should be inserted not quite in the middle and to not overcook. I do use whole milk, of course.

Creme Caramel

To serve 6

Caramel:

1/2 cup of sugar
1/4 cup of water
pinch of cream of tartar

Custard:

2 cups of milk
1 teaspoon vanilla extract
1/4 cup of sugar
3 eggs plus 2 extra egg yolks
To line a 1 quart metal or porcelain mold or six 4-ounce heatproof porcelain or glass individual molds with caramel, it is necessary to work quickly. Remember, in handling the caramel that it will be over 300 degrees, so be extremely careful with it. Place the mold (or molds) on a large strip of wax paper. Then in a small heavy saucepan or skillet, bring the sugar and water to a boil over high heat, stirring until the sugar dissolves. Stir in a pinch of cream of tartar and -- gripping a pot holder in each hand -- boil the syrup over moderate heat, gently tipping the pan back and forth almost constantly, until the syrup turns a rich, golden, tea-like brown. This may take 10 minutes or more. As soon as the syrup reaches the right color, remove the pan from the heat and carefully pour the caramel syrup in a thin stream into the mold (or the first of the individual molds). Still gripping the pot holders, tip and swirl the mold to coat the bottom and sides as evenly as possible. When the syrup stops moving, turn the mold upside down on the wax paper to cool somewhat and to let any excess syrup run out.

Preheat oven to 325 degrees. In a 4- to 6-cup saucepan, bring the milk almost to a boil over moderate heat. Remove the pan from the stove and add the vanilla extract. With a wire whisk, rotary or electric beater, beat the sugar, eggs, and extra egg yolks until they are well mixed and thickened. Stirring gently and constantly, pour in the milk in a thin stream. Strain through a fine sieve into the caramel-lined mold and place the mold (or molds) in a large pan on the middle shelf of the oven. Pour enough boiling water into the pan to come halfway up the sides of the mold. Bake the custard - lowering the oven temperature if the water in the pan begins to simmer -- for about 1 hour, or until a knife inserted in the center of the custard comes out clean. Remove the mold from the water and refrigerate the custard for at least 3 hours, or until it is thoroughly chilled.

To unmold and serve the large custard, run a sharp knife around the sides and dip the bottom of the mold briefly in hot water. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold and, grasping both sides firmly, quickly turn the plate and mold over. Rap the plate on a table and the custard should slide easily out of the mold. Unmold the individual custards carefully, turning them out one at a time on individual serving plates. Pour any extra caramel remaining in the mold (or molds) over the custard.