Lacrmecaramel Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Arrange the ramekins in a roasting pan or baking sheet.
• Using a stainless steel pan, combine the turbinado sugar with the water, swirl to blend and heat until it forms a clear syrup. When the sugar and the water have "melted" together completely, raise the heat and watch as the caramel darkens slightly, amber in color. Remove from the heat and immediately divide the caramel evenly between the 8 ramekins. Try to have all the caramel on the bottom of each ramekin and not so much on the sides. Set aside.
• In a bowl, whisk together the eggs, granulated sugar and salt. In a medium pot, over medium heat bring the milk to a gentle simmer. Add the vanilla and pour it slowly over the egg mixture, whisking to blend. Distribute the liquid evenly between the 8 ramekins. Put at least 1 1/2 inches of water in the bottom of the roasting pan or baking sheet so it makes a "water bath" for the custards as they cook. Put the roasting pan in the center of the oven and bake until they are firm in the center, 45 to 55 minutes. Allow to cool for 30 minutes and then refrigerate until serving.
• When the custards are completely cool, run a knife around the top edge of each ramekin and turn the ramekin upside down on the plate. When you lift it, the caramel at the bottom will pour over the custard and form a delicious pool on the plate, which makes for a fun presentation.

Steps:

• In a large heavy saucepan, combine all but 1/2 cup of the sugar with 2 cups of water and bring to a boil over high heat. Reduce the heat to medium and simmer, without stirring, until thick and amber in color. When caramelized, remove from the heat and divide among 6 individual crème caramel cups or ramekins. Let caramel cool to room temperature.
• Preheat the oven to 350 degrees F.
• In a medium bowl, combine the remaining 1/2 cup sugar, milk, lemon zest, vanilla, food coloring, and eggs, and mix very well. Pour this mixture into the cups or ramekins; fill each until nearly full.
• Place the creme caramel cups into a large baking dish. Make a water bath by adding water to the dish so that it comes about halfway up the sides of the cups. Bake for 45 minutes. Carefully remove from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving.

Steps:

• Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
• In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
• Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
• With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

Steps:

• Preheat the oven to 200 degrees F.
• In a heavy-bottomed saucepan heat the milk, the vanilla pod over medium-low heat and bring to a simmer. Do not boil.
• For the caramel: Mix together 1 cup of sugar and 1/4 cup of water in a small saucepan over medium-high heat. Heat until the sugar dissolves and continue cooking until the sugar turns golden brown. Do not stir. Remove from heat and add 2 tablespoons of orange juice. (Be very careful when you add this because the hot sugar will fly everywhere.) Shake the pan to incorporate the orange juice and sugar.
• Spray 8 (4 to 5-ounce) ramekin dishes or 1 large flan mold, with cooking spray. Pour the caramel into the dishes, to completely cover the bottom. In a large bowl mix together the remaining 2/3 cup sugar, the eggs, and a pinch of salt and whisk well. Remove the vanilla pod from the milk and gradually blend the milk into egg and sugar mixture while stirring or whisking constantly. Stir in the heavy cream, then strain the egg mixture through a sieve.
• At this point, add the vanilla bean seeds and pour the mixture into the ramekin dishes over the caramel. Fill a deep casserole dish with water and arrange ramekins in the casserole dish. The water should reach halfway up the dishes. Bake in the preheated 200 degrees F oven until the custard sets, about 1 1/2 hours. Remove the ramekins from the oven and cool. Refrigerate for 2 to 3 hours before serving.
• To serve: Mix together fresh berries and raspberry sauce in a small bowl. Remove the ramekins from the refrigerator and loosen the edges with a small knife. Put a dessert plate on top of the ramekin dish, and turn upside down, so that the caramel sits on top. Remove ramekin dish. Spoon the berries on top of each creme caramel and garnish with a fresh mint sprig.

Steps:

• Preheat the oven to 300 degrees.
• Pour 2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 5 to 10 minutes. Immediately remove from the heat. Meanwhile, set a 9-inch cake pan nearby. When the caramel is cooked, quickly pour into the cake pan and swirl to coat the sides. Set aside to cool.
• In a saucepan, bring the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse. Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks, and the remaining 1 cup sugar. Whisk about 1/2 cup of the hot milk into the egg mixture. Whisk the remaining hot milk into the egg mixture. Strain the mixture into a pitcher to smooth it and to remove the vanilla. Pour the mixture into the caramel-lined cake pan and place in a hot water bath. Bake in the center of the oven until dry and set in the center, 45 to 50 minutes. Remove from the water bath and let cool. Refrigerate at least 4 hours. (Or refrigerate until ready to serve, up to 24 hours.) Turn out onto a serving platter.

Steps:

• Preheat the oven to 325 degrees F.
• Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
• In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
• Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
• To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

Steps:

• Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups.
• Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F.
• Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract.
• Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.
• Bake for 1 hour until a knife inserted in the centre comes out clean.
• Remove ramekins from Baking pan & cool on wire rack; refrigerate.
• To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish.

Steps:

• Grease a 12x15 inch pan.
• In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
• Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

Steps:

• Preheat oven to 300°F
• For caramel: Lightly butter four ramakin dishes. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar melts.
• Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
• Immediately pour caramel into prepared dishes. Using oven mitts as aid, quickly rotate dishes to coat sides with some of caramel. Set aside.
• For custard: Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in heavy medium saucepan and bring to boil. Add a bit of the hot cream to the yolk mixture. Return this to the not cream mixture and whisk well.
• Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. Using your kettle, add enough hot water to pan to come halfway up sides of dishes. Cover baking pan with foil.
• Bake custards until set in center, about 55 minutes. Remove the custard one at a time from the oven. Leave the baking pan in the oven until cooled; then remove. (this step helps prevent from spilling any hot water on yourself) Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
• To serve, run knife around dish sides to loosen custards. Invert onto plates.

Steps:

• Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
• Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
• Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
• Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
• Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
• Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
• Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
• Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
• Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
• To unmold, cover ramekin with a small plate, then invert. Chill before serving.

Steps:

• Butter a 9x13 inch dish.
• In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
• When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.