Food & Dining

Cre`me caramel recipe sure to please sweet tooth

alt

Crème Caramel

On Sept. 19, The Newnan Times-Herald featured a story about Auburn University history professor Dr. Donna Bohanan. Bohanan presented her wealth of knowledge on 17th century French cuisine, along with her favorite recipes, during a cooking lecture held at the Carnegie Library.

Bohanan has been kind enough to pass along her favorite French recipe, crème caramel.

She says of the delicious treat, “This is my recipe for crème caramel. I’ve taken it from Patricia Wells, ‘Bistro Cooking.’ I like this recipe because it involves fewer steps, and it always turns out correctly. The great thing about this dessert is that you can make it a day (or two) in advance, and people love it. Plus, it presents so well.”

Ingredients

For the caramel:

• 1 ¼ cups sugar For the custard:

• 2 vanilla beans

(sometimes I substitute a teaspoon of vanilla)

• 3 cups whole milk

• ¾ cups sugar

• 3 large whole eggs

• 6 large egg yolks 

 1. Prepare the caramel: Combine the sugar and ¼ cup water in a heavy saucepan. Place over high heat and stir until the sugar dissolves. Bring the syrup to a full boil. Cook without stirring until the syrup caramelizes to a medium dark amber color, about 4 minutes (it sometimes takes a bit longer).

Immediately divide the caramel among eight, 1-cup custard cups or ramekins, working quickly so the caramel does not solidify and swirling the cups to evenly coat the bottoms. Set aside.

2. Preheat oven to 325

3. Prepare the custard: cut the vanilla beans in half lengthwise, and use a small spoon to scrape out the black seeds. Combine the vanilla seeds, vanilla bean pods, and milk in a heavy saucepan. Bring to boil over high heat. Remove from heat, cover, and set aside to steep for 15 minutes. Remove vanilla pods.

4. In large mixing bowl, combine sugar, eggs and egg yolks. Gradually whisk in the hot milk. Be careful to add a bit at a time so the eggs don’t curdle. Pour the mixture into the caramel-lined cups.

5. Place the cups in a roasting pan and add enough boiling water to come halfway up the the side of the pan. Bake until custards are just set in the center but still trembling, 50-60 minutes. Remove from water bath and let set to cool.

6. At this point, I cover them with foil and put them in the refrigerator (the great thing is that you can make them a day ahead).

7. To serve, run a knife around the edge of each, cover with a small plate, and flip to unmold the custard (you may have to shake it a bit to get the custard to come out of the ramekin). Serve immediately.



More Close Up

Stanley Tate on Birds

All birds aren’t created equal

Flying is what makes a bird a bird. Except for the lowly bat mammals haven’t mastered the art of flying – unless they buy a tick ... Read More


Focus on the Family

Boy’s fascination with ‘bad guys’ nothing to worry about

Q: How should I respond to my child's fascination with evil characters? He's only 3 years old, but whenever he plays make-believe, he always ... Read More


Taste of Newnan Oct. 2

Main Street brings Fall Art Walk tonight

The annual Fall Art Walk hosted by Main Street Newnan and downtown businesses is 5-9 p.m. tonight, Sept. 19. During the free event, visitors ... Read More


Food & Dining

Steak cook-off returning to County Fair

The annual Coweta County Fair opens tonight, and the Coweta Cattlemen’s Association is gearing up for another steak cook-off contest o ... Read More


Movie Review

‘Tombstones’ takes Neeson darker

By Jonathan W. Hickman Special to Times-Herald There will be a time when Liam “I’m-going-to-punch-you-in-the-face” Neeson ... Read More

Weekender: See & Do

• Southern Ground Social Club, 18 Main St., Senoia, Fri., Sept. 19, features Indiana bluegrass group, Von Strantz. Sat., Sept. 20, brin ... Read More