Desserts > Basque > Crème Caramel >
1-1/2 C sugar
2 TBS water
3 whole eggs
9 egg yolks
Seeds from 1 vanilla bean
1 C Crème Fraîche
3 C milk
Combine 1/2 C sugar and 2 tablespoons water in a small saucepan over medium-high heat. Stir constantly with a wooden spoon until the liquid is completely caramelized, about two to three minutes. The caramel will be very hot. Immediately pour the liquid into a 6-1/2-inch soufflé mold; carefully coat the bottom and sides of the mold as evenly as possible. Set aside. Preheat oven to 375-degrees F. In a large mixing bowl, use a wire whisk to combine the whole eggs, egg yolks, the remaining cup of sugar, and vanilla bean seeds until frothy. Add the Crème Fraîche and milk. Whisk for another minute until the mixture is well combined.
Pour mixture into the mold. Place mold in a baking pan filled with water (enough to reach halfway up the mold), and place in oven. Bake for 1-1/2 to 2 hours, or until firm all the way through. Allow to cool for about twenty minutes before removing from mold onto a serving platter.
Note: Crème Fraîche is a mixture of heavy cream and buttermilk.
Similar recipe: Creme Caramela (Sudanese caramel custard).
Food Fare Culinary Collection: Basque Flavors
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