Frozen Creme Caramel

Frozen Creme Caramel

September 14, 2016
Alice
Mousse, Brulee, Pudding, Recipes, Sauce, Filling, Icing, Sweet Endings

Frozen Creme Caramel

Frozen Creme Caramel

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.

Caramel Creme featured Frozen

Alice