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This is a treat my mom used to serve only at Christmas. It is difficult, time consuming and you need the patience of Jobe, but well worth it. I took over making it after she passed away, and it took a few tries before I managed a perfect one....smooth with no air bubbles..and very yummy. I use dry sherry, but have tried kahlua and brandy which is just as nice. Not for the kiddies!!
Creme Caramel (Special Christmas Recipe)
Ingredients:
1 dozen egg yolks + one whole egg
2 cans of condensed milk
Water
Dry Sherry, or Kahlua, or Brandy.
First, make the caramel:
Place one cup of sugar and half a cup of water into a 2 inch deep (at least) round cake tin.
Place this cake tin (must be fire-proof if you are using gas, so no enamelled ones please) on the stove and heat but DONT stir.... until it froths and bubbles.
Keep an eye on it, the water will evaporate and the caramel will start to brown.
Dont let it burn but make sure it gets a nice deep golden brown color.
Turn off stove and using hand mits, very carefully swirl the thick
caramel all around the cake tin making sure you coat the sides right up
to almost the rim. Set aside.
In a large mixing bowl, place the ONE DOZEN average sized egg yolks
(anything from 55gms to 60gms eggs is good) and one whole egg.
With a wooden spoon, very gently break up the egg yolks and stir until
it is well mixed with the whole egg.
Do not beat as you dont want air bubbles in your custard.
Very slowly while gently mixing, drizzle the first can of condensed milk
into the egg yolks, make sure it is thoroughly mixed in.
(gently please...air bubbles in the mixture does not look good in the end product.)
Fill this empty can with water and set aside.
Repeat process with second can of condensed milk.
(gently gently mix thoroughly..do not beat).
Fill this empty can up to half to three quarters
(depending on how alcoholic you want it to be...the more the better, I reckon)
with your choice of dry sherry (do not use sweet sherry as it will be
way too sweet), Kahlua or Brandy......then top up to the rim with water
and set aside.
Pour the first can of water into the mixture and again stir very gently
but thoroughly until well mixed in.
Repeat with the second can of chosen alcohol/water mixture and
slowly, gently, mix in thoroughly.
Pour this mixture into the caramelized cake tin...THROUGH A
SIEVE...you dont want bits of egg yolk in the mixture.
Place a round cake rack in the bottom of a large pot, fill it up with water
to approximately an inch and a half above the top of the cake rack.
Bring water to a boil.
Cover the cake tin with two layers of aluminium foil and secure with
rubber bands. Water MUST NOT get into the mixture.
Very gently lower the cake tin into the simmering water....use mits if
you have to but be very careful or your fingers will get burned.
Bring the water back up to the boil, then reduce heat, cover and
simmer gently for one hour.
Switch off stove and allow to cool in the water.
Gently lift the cake tin out of the cooled down water....about an hour or
so later.
Invert a round dish (at least an inch or two deep) over the cake tin and
very very slowly turn the cake tin into the dish.
Be very careful as there will be plenty of syrup...thats why you need a
deepish dish.
Refrigerate for at least an hour. Slice wedges and serve with a dollop
of whipped cream.
This is a difficult, dangerous, time consuming recipe...but when you
taste the end result you will see that it is all so very worth it.
I only make this on very special occasions...always for Christmas...which adds to the luxury of it, not to mention not having burnt fingers.
You wont taste a better CREME CARAMEL anywhere, ever!!!!
Enjoy!!!
