Chef/owner Alan Shepard,
Crème caramel is a traditional French light baked custard. A caramel sauce is added to the moulds before filling with custard. While baking, the sauce infuses the custard with a caramel flavour and bathes the finished dessert in a rich golden sauce.
1 cup sugar
1 tsp vanilla
4 cups milk
2 cups sugar
1 cup water
raspberry sauce (optional)
1. In a small sauce pan heat milk until hot, but not boiling.
2. Whisk eggs, sugar and vanilla in a large bowl.
3. Add hot milk and continue mixing until combined thoroughly.
4. Let rest about 30 minutes.
1. In a medium sauté pan, place sugar and water. Bring to a boil and cook until a light golden brown colour.
2. Set aside.
1. Heat oven to 500ºF.
2. In a 3″ deep roasting pan, place nine ovenproof teacups or ramekins.
3. Add 1-1 1/2 Tbsp of the caramel sauce in the bottom of each teacup or ramekin.
4. Pour in custard mixture.
5. Place roasting pan with the filled teacups or ramekins in the middle rack of the oven. Carefully pour boiling water from a kettle into the pan to about 1/4″ from the lip of the tea cups to create a water bath.
6. Bake for 25-35 minutes or until the custard is set.
7. Remove roasting pan from the oven. Carefully remove custards, one at a time with tongs and let cool about an hour at room temperature.
8. Once cooled, refrigerate for another hour or more.
1. To remove the custards, insert the tip of a paring knife around the edge of the teacup or ramekin.
2. Invert container onto a serving plate. The custard should slide out, with sauce pouring over it.
3. Garnish with a sprig of mint and raspberries or raspberry sauce.
Yield 9 servings