A classic French restaurant dessert menu item. The caramel turns to a sauce as the custard cooks and, when inverted onto a plate, yields a beautiful golden color.Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p. 359.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Desserts - Other, Gluten Free
Servings: 8servings
Author: Catherine Christiano
Ingredients
Caramel
1/2cupgranulated sugar
Custard
5largeeggs
1/2cupgranulated sugar
3cupsmilk
1 1/2teaspoonsvanilla
Instructions
Preheat oven to 300°F. Butter eight 6-ounce custard cups very well. Gather a rimmed baking pan to fit custard cups.
Caramel
In small saucepan, over medium heat, add 1/2 cup granulated sugar. Stir with a whisk continually, until sugar melts and turns to a light brown syrup. Distribute evenly into prepared custard cups. Place cups in rimmed baking pan.
Custard
In large bowl of a stand mixer, beat eggs and 1/2 cup granulated sugar on low speed, until lemon colored. Beat in milk and vanilla. Distribute evenly on top of caramel in custard cups.
Put hot water in rimmed pan to just within one inch of top of cups. Bake 1 hour or until when a knife inserted in center comes out clean.
Cool on wire rack, then refrigerate until cold. To serve, run a knife around edge of custard cup, place dessert plate on top and invert. Caramel should flow over edges of custard, forming a pool of sauce around it.