Recipe by MyRecipes September 2008

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Credit: Charles Schiller; Styling: Lynn Miller

Recipe Summary test

prep:
20 mins
cook:
50 mins
chill:
8 hrs
total:
9 hrs 10 mins
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a pan mix 1 1/2 cups sugar and 1/3 cup water. Cook over low heat until sugar dissolves. Raise heat to medium-high; cook for 15 minutes, until mixture turns deep amber, swirling pan every few minutes. Divide caramel between 8 6-oz. ramekins.

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  • Warm milk over medium heat until it simmers. Whisk 1/2 cup sugar, eggs, salt and vanilla in a bowl. Whisking constantly, slowly pour in hot milk. Strain, then pour mixture into ramekins over caramel.

  • Place ramekins in a large baking dish. Pour in hot water until it's halfway up sides of ramekins. Bake until set, 50 minutes. Remove ramekins to a rack to cool. Cover each with plastic; chill for 8 hours.

  • Melt chocolate; cool to room temperature. On a parchment-lined baking sheet, draw 8 circles as wide as ramekin bottoms. Turn parchment over. Pour chocolate into a ziplock bag; seal it and snip off a corner. In each circle pipe 5 circles and 8 spokes. Refrigerate to set.

  • Draw a knife around inside edge of ramekin; invert crème caramel onto a plate. Gently lift a web and place on top of custard. Repeat with remaining custards and serve.

Nutrition Facts

331 calories; fat 8g; saturated fat 4g; protein 7g; carbohydrates 60g; cholesterol 145mg; sodium 113mg.
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