Floridian Citrus Creme Caramel Recipe 445

FLORIDIAN CITRUS CREME CARAMEL RECIPE - (4.4/5)

Steps:

• CARAMEL: 1. Mix together sugar, water, and lemon juice in a heavy-bottomed saucepan over low heat, stirring to dissolve sugar. Brush sides of pot with a little water to prevent the sugar from crystallizing on sides. 2. Cover and cook on low heat until syrup turns golden brown. Remove from heat, and divide hot caramel among 8 ramekins. Set aside and let cool for at least 2 minutes. VANILLA CREAM: 1. Preheat oven to 325F. 2. Stir together egg yolks and egg with half of sugar in a large mixing bowl; set aside. 3. Stir together vanilla, cream, milk, salt, and remaining sugar in a medium saucepan over medium heat; bring to just below a boil and remove from heat. 4. Gently whisk 2 TBS of hot milk mixture into egg mixture. Slowly whisk in remaining hot milk mixture 1/3 at a time. 5. Place the 8 ramekins (with caramel) in a baking dish, and pour 4 ounces of vanilla cream into each ramekin. Carefully pour boiling water into the baking dish until water is 2/3 of the way up the sides of the ramekins. Cover with aluminum foil pierced in several places to vent. 6. Bake 35 minutes, or until custard is set. Remove from oven, and use tongs to remove ramekins from hot water. Let stand at room temperature for 20 minutes, then refrigerate until ready to serve. 7. To serve, dip ramekin in very hot water for 15-20 seconds, and run a sharp knife around sides. Invert custard onto serving plate. Pour 1/2 cup Citrus Compote over each custard. CITRUS COMPOTE: 1. Bring honey, water, vanilla, salt, and lemon juice to a boil in a medium saucepan over medium heat. Remove from heat and cool slightly. 2. Place fruit in bowl, and pour syrup over fruit. Stir to combine. Refrigerate until ready to serve. Makes 8 servings. Each serving = 22 Weight Watchers points.

LEMON CRèME CARAMEL

Steps:

• Preheat oven to 325°F.
• Have ready a 9-inch (1-quart) glass pie plate. In a dry 5-quart heavy kettle cook 1 cup sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Immediately pour caramel into pie plate, tilting pie plate to coat bottom and side evenly, and put pie plate in a baking pan.
• With a vegetable peeler remove zest from 1 lemon and in a food processor pulse with remaining 1/3 cup sugar until finely chopped. Squeeze enough juice from lemons to measure 1/4 cup. In a saucepan bring cream and lemon sugar just to a boil, stirring. In a bowl whisk together eggs, yolks, vanilla, and a pinch salt until combined well and add cream mixture and lemon juice in a stream, whisking. Pour custard through a sieve into pie plate.
• Add enough hot water to baking pan to reach halfway up side of pie plate and bake crème caramel in middle of oven about 40 minutes, or until outer 3 inches are set but center still trembles slightly. (Custard will continue to set as it cools.) Remove pie plate from pan and cool crème caramel completely on a rack. Chill crème caramel, loosely covered with plastic wrap, at least 4 hours and up to 2 days. Run a thin knife around edge of crème caramel and gently rotate pie plate back and forth to make sure crème caramel is loosened. Invert a flat serving plate with a slight lip over pie plate and invert crème caramel onto serving plate.

CRèME CARAMEL

Steps:

• Scald the milk with the vanilla in a large saucepan over low heat. Remove from the heat and let sit, covered, for 30 minutes.
• In a separate saucepan, prepare caramel for an 8-cup mold: Combine 3 tablespoons water, the lemon juice, and 1/2 cup sugar and cook over medium-high heat until golden. Watch carefully that it doesn't become too dark and burn, as it may taste bitter.
• Carefully pour the caramel into the mold, tilting the mold to fully coat the bottom and sides. Let sit until the caramel hardens, about 2 minutes.
• Preheat the oven to 300°F.
• Whisk together the eggs, yolks, the remaining 1 cup sugar, and the salt in a large bowl until the mixture is pale yellow and thick enough to coat a spoon or spatula.
• Pour the scalded milk mixture into the egg mixture and mix well with a wooden spoon to make a custard.
• Using a fine metal kitchen strainer, carefully strain the custard mixture into the caramelized mold.
• Place the mold in a larger pan more than 1 inch deep. Set the larger pan on an oven shelf, and fill with at least 1 inch of water, until it comes halfway up the mold.
• Bake for 60 to 75 minutes, until the custard is set. (You'll know it's ready when a knife inserted in the center comes out clean.) Remove the pan and mold from the oven and set the mold outside the larger pan to cool for 2 hours.
• Refrigerate for at least 8 hours, or overnight. When ready to serve, run a knife around the edges of the mold. Cover the mold with a deep serving dish and overturn the mold. Allow the caramel to coat the custard. Cut into portions before serving, then serve some of the crème caramel with cream.