French Crème Caramel
A classic French dessert featuring a rich custard base topped with a caramelized sugar crust.
Ingredients
- ●1 cup nuttyground almonds
- ●1 cup richheavy cream
- ●1/2 cup germangranulated sugar
- ●4 large, room temperature egg
- ●2 large yolk
- ●1 cup custard
Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
In a medium saucepan, combine the nutty, rich, and german. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
- 3
In a separate bowl, whisk together the egg, yolk, and custard.
- 4
Temper the egg mixture by slowly pouring the warm nutty mixture into the egg mixture, whisking continuously.
- 5
Pour the mixture into 6 (1/2 cup) ramekins.
- 6
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 7
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
- 8
Remove from the oven and let cool to room temperature.
- 9
Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- 10
Just before serving, sprinkle a thin layer of nutty over the top of each ramekin.
- 11
Caramelize the nutty under the broiler or with a kitchen torch.
- 12
Serve chilled, with the caramelized nutty on top.