Happy New Year! It’s hard to believe we’re at the beginning of 2017! Wasn’t it just Y2K yesterday? Time flies when you’re having fun, as they say. And we did have fun in 2016!
Crème Caramel has been on my bucket list for a long as I can remember. I seem to recall it being really popular in the 1980’s but I haven’t seen it on a menu in a really long time. It’s a light-tasting, creamy baked custard with a surprise when you turn it out on a plate: deliciously moreish caramel oozes over the out-turned dessert. It’s classy looking and it’s super easy and I’m going to bet that you will love it. I referred to this Martha Stewart recipe because, as luck would have it, I had two egg yolks that needed to be used. I also reduced the recipe to make 3 ramekins because that’s what I needed for a dinner party. Martha’s recipe makes 8 servings so if you need more, feel free to use her original proportions. I also used slightly larger ramekins (250 mL or 1 cup size) but filled each one about 120 mL or 1/2 cup of the custard.
Makes about 360 mL (about 1 1/2 cups) custard (3 or 4 servings)
- 2/3 cup sugar, divided
- 1/8 tsp lemon juice
- 1 tbsp water
- 1 large egg
- 2 large egg yolks
- 350 mL (~1 1/2 cups) unsweetened cashew milk (I use this brand)
- pinch of salt
- teaspoons pure vanilla extract
- Preheat the oven to 325° F (165° C). Place a large, high-sided pan into the oven and fill about half way with warm water.
- In a heavy bottom saucepan, add 1/3 cup sugar, lemon juice and water and mix well. Place pan over medium-high heat and melt the sugar without stirring until it reaches a beautiful amber colour. Remove from heat and pour evenly into each ramekin. Set aside.
- In a double boiler, combine the eggs, cashew milk, salt and vanilla extract and whisk over simmering water until slightly thickened and warm.
- Pour into prepared ramekins evenly. Place ramekins into the pan in the oven and add more water so it reaches about two-thirds up the side of the ramekins. Bake for about 45 minutes or until the custard has set.
- Remove from the water bath and allow to cool. Place in the refrigerator so that the custard sets up (a couple of hours should do).
- To serve, carefully run a thin knife around the edge and place a plate face down over the ramekin and flip. You may need to give the ramekin a bit of a jiggle to release the custard. Serve as is or with raspberries and whipped cream.
- I used cashew milk because I had some on hand from recipe testing, but in all honesty, I would do it again! Cashew milk is less than a quarter of the calories and less than half of the fat of 2% milk! And the flavour was spot on.
- Feel free to use almond milk or even coconut milk for taste variation, with same quantity.
- If you use coconut milk instead, consider making coconut caramel by using coconut sugar (a simple substitution will work just fine or use double of this recipe).