PEACHY DIVINITY ICEBOX PIE3 eggs¾ c. sugar4 t. unflavored gelatin¼ c. boiling water1 c. good…
Frozen Creme Caramel
| Frozen Creme Caramel | Print |
Recipe By: Alice Morrow
Frozen Creme Caramel
Ingredients
- CUSTARD:
- 1⅔ c. heavy cream
- ¾ c. milk
- ½ vanilla bean, split and seeds scraped
- 3 large yolks
- 1 large egg
- ½ c. sugar
- Pinch of salt
- CARAMEL:
- ⅔ c. sugar
- ¼ c. plus 3 T. water
- Whipping cream, garnish
Instructions
- CUSTARD: In small saucepan, combine cream, milk, vanilla bean and seeds. Bring to simmer, cover and remove from heat. Let stand 10 minutes and remove bean.
- Preheat oven 300. Fill a large bowl with ice water.
- In medium bowl, whisk yolks with the egg, sugar and salt.
- Slowly whisk in the cream mixture.
- Set the bowl in the ice bath and let stand, stirring occasionally, until chilled. This takes about 18-20 minutes.
- CARAMEL: Arrange 6 (4-oz.) ramekins in a large baking dish.
- In saucepan, combine sugar and ¼ c. of water and bring to a simmer.
- Cook over moderate heat, washing down the side of pan with wet pastry brush, until a light amber caramel forms, about 15 minutes.
- Carefully stir in remaining 3 T. of water and simmer until caramel is dissolved.
- Pour the caramel into ramekins, swirling to coat bottoms evenly. Let caramel cool for 15 minutes.
- Fill the ramekins with chilled custard.
- Carefully pour enough hot water to reach halfway up the sides of ramekins.
- Cover baking dish with foil and bake 45 minutes, until the custards are almost set but still slightly jiggly in the center.
- Remove foil and let custards cool to room temperature in the water pan for 30 minutes.
- Wrap the ramekins in plastic and refrigerate until custards are thoroughly chilled, overnight.
- Freeze the chilled crème caramels overnight.
- Thirty minutes before serving, take the ramekins out and let stand at room temperature until just slightly frozen in center. Run a thin knife around the crème caramels, invert onto serving plates. Garnish with whipped topping.
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