Hello again! Another gorgeous day in Vancouver, and another fantastic day in the kitchen. Today we have some nice Mixed Berry Pie, Creme Caramel, NY Style Cheesecake, and some puffy thing with cream and fruit on it…haha
Here’s the recipe to a nice Creme Caramel:
Caramel:
200g Sugar + 100ml water
Caramelize in pot til brown. Shock caramel with drops of cold water to prevent overcooking it. Pour into ramekins and chill on countertop. A good idea might be to measure out your Shock water to around 10ml, we want a nice consistency with the caramel so it will solidify but not stick to the ramekin after serving.
Custard:
375ml Whole Milk
375 Half and Half cream
3 Eggs
1 1/2 of an Egg Yolk
125ml Sugar
1/2 Vanilla Bean
pin of salt
Orange/Lemon zest to taste
Orange/Lemon zest and vanilla bean should be infused with the cream mixture on the pot to boil. Prior to boiling your liquids, take a small amount and combine it with the sugar and eggs and whisk. When cream is boiled, temper your egg mixture, whisking vigoriusly until combined and pour back into the pot and strain. Carefully pour your custard mix into the caramelized ramekins til the lower lip or desired amount.
In a large buffet pan or smiliar metal pan, fill it with HOT water. Place ramekins inside the hot water bath, make sure the water only reaches half way up the ramekin’s side.
Bake in a 300′F/150′C oven for around 15-20mins, when its around 15min open the oven and jiggle the pan and look for settling of your custard. Once satisfied with your product, take out the ramekins and place them inside your fridge over night and serve the next day. Custards last for around 3 days.
