Idiomas disponibles
Idiomas disponibles
Salted Caramel Custards
These are served in the same fashion as the classic crème caramel, which
is an individual serving of the popular Spanish dessert, flan. Inverting the
custard is a showstopper of a presentation, but it is equally delicious
served directly in the ramekin.
Makes 6 custards
1
cup granulated sugar, divided
½
teaspoon kosher salt
½
cup water
2
tablespoons unsalted butter
1½
cups whole milk
1½
cups heavy cream
1
teaspoon pure vanilla extract
3
large eggs
3
large egg yolks
fleur de sel, for sprinkling
1. Place six 5-ounce ramekins in the baking pan and set them near the
stove where the sugar is being cooked.
2. Put ¾ cup of the sugar and the salt into a medium, heavy-bottomed
saucepan. Add enough water to cover the sugar so that the mixture
resembles wet sand (you may not need all of the water). Set over
medium and cook, without stirring, until sugar has dissolved and
mixture turns a light amber color. Working carefully and quickly so the
caramel does not harden, pick up a ramekin and add a small amount
caramel and swirl to fully coat the bottom. Repeat with the remaining
ramekins.*
3. Return the pan to the stove, with the heat reduced to low. Very carefully
whisk in the butter, then whisk in the milk, cream and vanilla – this will
steam and bubble a bit, so whisk off the heat if you prefer. Increase the
heat to medium and bring mixture to just a simmer.
4. While the milk/cream mixture is heating, whisk the eggs, yolks and
remaining ¼ cup of sugar together in a medium mixing bowl until
lightened; reserve.
5. Once the milk/cream mixture has come to a simmer, whisk about one-
third of the hot mixture into the egg/sugar mixture. Whisk in another
third of the hot liquid, then return the combined mixture to the
saucepan. Reduce the heat to low and using a wooden spoon, stir the
mixture constantly, in a figure-eight pattern, until it thickens slightly and
coats the back of the spoon. This mixture must NOT boil or the eggs
will overcook – the process should only take a few minutes.
6. Pour the mixture through a fine mesh strainer. Evenly divide the
strained mixture among the six ramekins, pouring on top of the set
caramel.
7. Adjust the rack to position 1 and select Bake at 275°F for 30 minutes.
Once the oven beeps to signal that it is preheated, put pan of filled
ramekins into the oven and fill pan with water. Allow custards to bake
until just set – they should still be jiggly when you tap the ramekin.
Remove from oven and using tongs or a dish towel, carefully remove
ramekins from the tray to prevent continued cooking.
8. The custards can be served warm or cold. If serving immediately, lower
each ramekin into cold water for a few minutes. Using a knife or offset
spatula, scrape around the inside walls of the ramekins to loosen the
custard. Invert a serving plate on top of the ramekin and then quickly
and carefully flip over and tap a few times to remove. The caramel will
pool around the custard and create a sauce; sprinkle top with a pinch
of fleur de sel. This serving style is called a Crème Caramel Reversée
and it is spectacular in presentation. If serving at a later time, cool and
cover each tightly with plastic wrap and refrigerate until using. The
custards can be stored in the refrigerator for up to 5 days.
*If pouring the caramel into the ramekins is something that you are not
comfortable doing, skip this step and immediately move on to step 3. It
will still be delicious and the caramel flavor will come through beautifully,
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