06/20/2021
A decadent Crรจme Caramel infused with coffee and cardamom. We topped this with a quenelle of whipped cream and a shard of salted almond brittle โ
This is definitely a Fall/Winter dessert, but sometimes you just can't wait.
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Here's a recipe for anyone feeling adventurous ๐ฎ
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
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๐จ๐ซ ๐ญ๐ก๐ ๐๐๐ญ๐ญ๐๐ซ:
3 eggs
3 egg yolks
2 ยฝ cups whole milk
ยฝ cup granulated sugar
1 tsp vanilla extract
2 cardamom pods, ground (optional)
1 tbsp espresso powder (optional)
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๐จ๐ซ ๐ญ๐ก๐ ๐๐๐ซ๐๐ฆ๐๐ฅ ๐ฌ๐๐ฎ๐๐:
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cup granulated sugar
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cup water
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ:
1. Preheat the oven to 350ยฐF. Gather 6 (6 oz.) ramekins. Set a kettle of water on the stove to warm up until boiling.
2. Meanwhile, prepare the egg batter. Whisk the eggs, egg yolks, and sugar together until well-blended.
3. Warm the milk over the stove over medium-low heat, add cardamom and espresso powder if youโre using them. Warm until steam begins to rise from the milk but it hasnโt begun to simmer or boil yet.
4. Very slowly stream the warm milk into the egg batter, whisking the egg batter as you do. Continue whisking until youโve added all the milk and everything is combined well. If youโre using vanilla extract, you can add that in now. Temporarily set the batter aside.
5. Create your caramel sauce by adding the sugar to a stainless steel saucepan(if you donโt have one, just use what you have). Pour the water over the sugar then place the saucepan over medium heat, taking care NOT to stir the sugar-water mixture. Instead, let this mixture warm over the heat until the sugar dissolves and it begins to turn a warm amber color. At that point, you can give the saucepan a swirl (but donโt use any utensils to stir). Continue to heat the sauce a little longer until it turns a little darker brown.
6. Remove the sauce from the heat and immediately distribute it among your ramekins, giving each ramekin a quick swirl to distribute the sauce along the bottom of each dish. After a minute, the caramel sauce will harden in each ramekin.
7. Once the sauce has hardened, give your egg batter a quick whisk again before distributing the batter among the ramekins. Place the ramekins in a casserole dish, then transfer to the middle rack of your oven.
8. Pour the boiling water from the kettle at the corner of the casserole dish, pouring into the dish so that water reaches halfway up the sides of the ramekins. Be careful not to pour any water inside the actual ramekins.
9. Bake the creme batter for 30 to 40 minutes, checking on the custard at the 30 minute mark. Once the custard only has a slight wobble in the center but the edges are set, itโs ready to come out of the oven. Once you take it out of the oven, remove each ramekin from the baking dish, placing each on the counter to cool until theyโre just warm. Cover with plastic wrap and refrigerate until chilled.
10. To remove the custard from the ramekins, run a sharp knife along the edge of each ramekin. Retrace a couple of more times before placing a serving dish on top of each ramekin. Flip the custard out of the ramekin and onto the plate. If your custard is being stubborn, simply flip it back over and run your knife along the edges again, then place the dish on top and try flipping again.
