Crème Caramel

Crème Caramel

INGREDIENTS

Custard:

1 Quart Whole Milk

1 ¼ Cups Plus 3 Tablespoons Sugar

5 Jumbo Eggs

3 Jumbo Egg Yolks

2 ¼ Teaspoons Vanilla Extract

Caramel:

½ Cup Plus 1 Tablespoon Sugar

3 Tablespoons Light Corn Syrup

3 Tablespoons Water

First arrange 8 (1 Cup) ramekins in a large roasting pan and set aside.  To make the caramel: in a small saucepan, bring the sugar, water and corn syrup to a simmer over medium heat.  Stir lightly to dissolve the sugar.  Simmer for 25 minutes or until a rich, amber caramel amber caramel forms.  Pour an equal amount of hot caramel into each ramekin.  If the caramel gets too hard, gently reheat it.  Preheat the oven to 300° F.  To make the custard: In a large saucepan, bring the milk and sugar just to a simmer over medium heat.  Stir for 5 minutes to dissolve the sugar.  Let cool until warm.  In a large bowl, whisk the whole eggs with the yolks.  Slowly whisk in the warm milk mixture and then the vanilla.  Strain the custard and pour into the prepared ramekins.  Add enough hot water to the roasting pan to reach halfway up the sides of the ramekins.  Cover the pan with 2 layers of plastic wrap.  Bake the custard for 1 hour or until they are set, but still slightly wiggle in the center.  Remove the hot custards from the water bath and let them cool on a rack until they are room temperature.  Cover and refrigerate the custards overnight.  To serve pour 2 inches of extremely hot water into a small bowl.  Dip the ramekin in the hot water for 10 seconds and then run a thin knife around the edge of the ramekin to loosen the custard.  Invert the crème caramel onto a serving plate.  Repeat with the remaining crème caramels and serve.  Serves 8