• National Caramel Month 5

    From Dave Drum@1:2320/105 to All on Sat Oct 29 15:10:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Alban's Creme Caramel
    Categories: Five, Desserts, Dairy
    Yield: 8 servings

    1 1/2 c Sugar, divided
    3 c Whole milk
    2 lg Eggs
    +=PLUS=+
    3 lg Egg yolks
    1/8 ts Fine salt
    2 ts Pure vanilla extract

    Set oven @ 325-#F/165-#C.

    Place eight 4 ounce ramekins in a large roasting pan.
    Add 4 tablespoons water to a small pot. Add 1 cup sugar
    and stir to dissolve. Cook over medium-high, swirling
    occasionally, until caramel begins to turn amber, 6 to 8
    minutes. Working quickly, divide caramel between
    ramekins, swirling ramekins to coat bottoms evenly, set
    aside.

    In a medium pot, heat milk over medium until hot, but
    not boiling. In a medium bowl whisk together whole eggs
    and yolks, salt, and remaining 1/2 cup sugar. While
    whisking, ladle some milk into the egg mixture. Whisk in
    remaining milk, one ladle at a time. Strain through a
    fine sieve into a large liquid measuring cup, and stir
    in vanilla. Divide custard evenly among ramekins.

    Transfer roasting pan to oven. Add enough boiling water
    to come halfway up the sides of the ramekins. Bake until
    custards are just set, about 35 minutes.

    With tongs, remove ramekins from hot water and let cool
    slightly. Cover and refrigerate until cold, at least 3
    hours (or up to 3 days). To unmold, run a sharp knife
    around inside of each ramekins and invert onto a serving
    plate, gently shaking to release.

    RECIPE FROM: https://www.marthastewart.com

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