recipes : Creme Caramel

Crème caramel or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world.
Crème caramel used to be ubiquitous in European restaurants


Preheat oven to 325°.
Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan
over medium-high heat; cook until sugar dissolves, stirring frequently.
Continue cooking an additional 4 minutes or until golden. Immediately
pour into 6 (6-ounce) ramekins or custard cups coated with cooking
spray, tilting each cup quickly until caramelized sugar coats bottom of
cup. Set aside.
Beat eggs and egg white in a medium bowl with a whisk. Stir in milk,
vanilla, 2/3 cup sugar, and salt. Divide the mixture evenly among
prepared custard cups. Place cups in a 13 x 9-inch baking pan, and add
hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or
until a knife inserted in center comes out clean. Remove cups from pan.
Cover and chill at least 4 hours.
Loosen edges of custards with a knife or rubber spatula. Place a dessert
plate, upside down, on top of each cup; invert onto plates. Drizzle any
remaining caramelized syrup over custards. Garnish with mint leaves, if

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