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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A super dessert. I like to have the leftovers next day for breakfast. Ingredients:
2 cups sugar |
2 1/2 cups heavy cream |
2 1/2 cups milk |
1 vanilla bean, or 1 teaspoon vanilla extract |
6 eggs |
6 egg yolks |
Directions:
1. Line two 1-quart tin charlotte molds with caramel: Dissolve 1/2 cup sugar with 2 tablespoons water in each mold by swirling the water into the sugar.
2. Do not stir.
3. Cover mold and place on low heat until sugar is completely dissolved.
4. Uncover and raise heat.
5. Boil syrup until it begins to turn a golden color.
6. Swirl pan over heat, and when desired caramel color is reached, remove from heat and plunge bottom of mold into cold water for a few seconds to stop the cooking.
7. Swirl the caramel around the sides of the mold and invert on a plate to cool.
8. Preheat oven to 325°.
9. Simmer the cream and milk with the vanilla for 5 minutes.
10. Beat the remaining 1 cup sugar into the eggs and yolks and continue beating until the mixture is light and fluffy.
11. Gradually, add the hot milk and cream, beating continually.
12. Strain the mixture into the prepared molds.
13. Put the molds in a pan and pour boiling water into the pan to come halfway up the molds.
14. Bake for about 45 minutes, or until custard is firm.
15. Cool.
16. To unmold, run a sharp knife around the edge of the custard.
17. Put the serving dish over the mold and quickly invert.
18. Pour the remaining caramel around the custard.
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