From MM: Creme Caramel

13 Oct
Crème Caramel
Serves 4
1 egg yolk
3 whole eggs
1/2 cup sugar
2 cups milk, scalded
1 tsp vanilla
garnish: mint, crème fraiche, red berries

Whisk eggs, sugar, and vanilla together. Stir in hot scalded milk.

Pour batter over hardened caramel in custard dishes.

Place the dishes in a water bath, and bake in oven at 325 degrees for approximately 40 minutes, until custard sets.

To serve, run the blade of a paring knife along the top edge of the crème caramel, invert each mold onto a plate. Garnish with a sprig of mint, crème fraiche and red berries.
1/2 cup sugar
3 tbsp water

In a saucepan, boil the water and sugar until dark brown, then pour and coat bottom of 4 ovenproof custard molds.
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From the Côtes du Rhone, a fruity Tavel Rosé

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