Crème Caramel

This is a very simple and elegant looking baked custard. Easy to make for a dinner party as it requires you to let it set up under refrigeration for the caramel to dissolve and form a sauce when you plate it.

Formula*: yields 8 - soufflé cups
about 30 oz. Crème anglaise
1 oz. Water (1T extra water on hand)
3 oz. Sugar

Tools: White bowls for presentation, soufflé cups, saucepan, white heat resistant spatula, stainless steel bowl, plastic wrap, large flat pan for water bath

*This formula is from Gisslen, Professional Baking Ed. 5, pg. 523


MOP: assembled
First thing you will want to do is grab your soufflé cups, set them aside but on hand and make the caramel. In the sauce pan heat up the water and sugar, do not stir until the mixture reaches a golden colour. Use your spatula to check the colour of the caramel. When the sides start to have slight colouration gently stir the caramel and clean down the sides. Remove from heat and use the extra 1T of water to cool the caramel. Make sure the saucepan is away from your body as the steam and caramel can harm you. Stir to combine liquids.
Immediately pour the caramel into the bottom of the molds, you want a very thin even sheet on the bottom. About 2-3 tablespoons in each cup.

Let the soufflé cups sit and let the caramel harden.

When the caramel has hardened pour prepared, and cooled, crème anglaise to the top of the soufflé cups.

Bake in a water bath at 300°F conduction (0-10-10 deck oven settings), 250°-275° convection oven with cover. Approximately 30-45 minutes. Check for doneness, the custard will not jiggle when touched.

Let cool for at least 24 hours for chill in a blast cooler.
When you are presenting, press the top of the custard with your fingers to release from mold. Flip over onto a white plate or bowl, the caramel will have turned into a sauce and will mostly fall on the plate. You should see a clean white custard on the sides.