Sunday, December 27, 2009
We Interrupt This Scattegories for Caramel Pots de Creme
Thanks, Maria! I received these wonderful red wavy ramekins from my sister-in-law, Maria, and they've given me an excuse to launch into another whole new realm of desserts!
Everyone was only semi-cooperative to interrupt the game of Scattegories. . . and the eating of Caramel Pots de creme. . . .for this photo op!
And here's the recipe:
3/4 c sugar
1 c whipping cream
1 c milk
1 t vanilla
5 large egg yolks
1/4 t salt.
1/2 c whipping cream
1 T sugar
1 T rum
Preheat oven to 300. Cook 1/2 c sugar in a medium saucepan over medium heat, without stirring, until sugar is carmelized and golden brown. Swirl pan, dissolving unmelted sugar; reduce heat to low.
Slowly whisk in milk and 1 c cream. Don't freak out too badly if this instantly turns into a hard clump in your pan. Don't throw pan out either. Keep heating and stirring milk, with happy thoughts intact. Increase to medium high and bring to a boil; once it really does dissolve again, remove pan from heat.
In a bowl, whisk 1/4 c sugar w/egg yolks and salt, until pale yellow. Add hot cream mixture to eggs, whisking. Put mixture through a sieve into a large measuring cup; throw away glumpy stuff in sieve.
Skim bubbles off top and pour 1/2 cup each into ramekins.
Place ramekins in a large roasting pan, and add enough boiling water so that ramekins are immersed up to within 1" of tops. Cover roasting pan tightly with aluminum foil, but then punch a couple of holes in the aluminum to allow it to vent. Put roasting pan in oven and cook for 35 minutes.
Remove foil and cool ramekins cooling racks. Cover with saran wrap and refrigerate at least 1 hour , up to 2 days.
To serve, whip 1/2 c whipping cream with 2 T sugar, 2 T rum and top each ramekin with whipping cream.