CARAMEL CUSTARD with FRESH RASPBERRIES and CREAM
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| After un-molding, and plating... |
Prep: 25 Mins. |
Bake: 60 Mins. |
Cool completely
before serving in refrigerator,
or overnight
Posted: by Sandra at
1 cup granulated sugar (for caramel)
3 whole eggs; plus 2 egg yolks, slightly beaten
1/4 cup granulated sugar (for custard)
1 teaspoon vanilla extract
Pinch of freshly ground nutmeg
1/8 teaspoon fine-grain kosher salt
2-1/2 cups heavy cream
Garnish:
--Fresh Raspberries
--Freshly whipped cream (for homemade, click here: Sandra's Perfect Whipped Cream )
--A dusting of sifted confectioners’ sugar
Preheat oven to 350 degrees.
Heat 1 cup sugar in heavy stainless steel saucepan over low heat, stirring constantly, just until sugar is melted and a light golden brown. Divide sugar syrup amongst 4 ramekins while tilting them to coat the bottom of each.
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| Before un-molding and serving in ramekin is another option |
In a medium bowl, whisk eggs with 1/4 cup sugar until light and frothy, and add the vanilla and nutmeg while whisking just to combine. Gradually drizzle in very warm heavy cream. Gently and very slowly pour equal amounts of custard mixture over caramel in ramekins.
Place ramekins in a 13”x9”x2” baking pan, and pour hot tap water into pan so it is half way up the outside of ramekins.
Bake for 60 minutes. Carefully remove ramekins from water with an oven mitt, and cool on wire rack for 30 minutes. Cover and refrigerate until completely cool before serving, or up to 48 hours.
To serve, un-molded, carefully loosen side of custard with knife, and flip over onto decorative dessert dish, shaking gently to loosen custard and let caramel run down sides of custard forming a sauce. Top with each dessert with a dollop of whipped cream, sprinkle with raspberries, and finally a dusting of confectioners' sugar – Enjoy!
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Tip: I generally make these one day before I plan to serve them, and refrigerate overnight.
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