Delicious Creme Caramel
Brown sugar syrup recipe

Ingredients:
¾ cup light brown sugar or organic white sugar
3 tablespoons water
In a small saucepan, simmer the sugar and water together until the sugar melts and becomes a thick syrup. Continue to heat until the sugar mixture turns a dark carmel brown color. Pour evenly into six or seven custard ramekins.
RECIPE FOR THE CUSTARD
Preheat oven to 325 degrees
INGREDIENTS:
2 cups organic heavy cream
1 cup organic 2% milk
1-inch of vanilla bean
½ cup organic sugar
4 large eggs
2 egg yolks
Dash of salt
optional: 1 tbsp of orange liqueur
In a saucepan, heat up cream and milk together until scalded (not simmering or boiling). In a large glass bowl, whisk eggs with sugar and a dash of salt. Slowly pour in the hot milk mixture into the eggs as you stir with a whisk but not too briskly to make bubbles. Carefully pour this mixture into the prepared ramekins that have the sugar syrup. Pour boiling water into baking pan until water level reaches halfway up the ramekins. Bake at 325 for 40-45 minutes or until a knife comes out clean when placed into the custard. Do not overcook. Remove from the oven and allow the ramekins to cool out of water bath for 20 minutes before serving. To remove custard, run a butter knife around the edges of each ramekin and invert the custards onto serving plates. Serve warm or cold with fruit or whipped cream. Serves 6-7 people.
Erica's Kitchen All rights reserved©2012

Ingredients:
¾ cup light brown sugar or organic white sugar
3 tablespoons water
In a small saucepan, simmer the sugar and water together until the sugar melts and becomes a thick syrup. Continue to heat until the sugar mixture turns a dark carmel brown color. Pour evenly into six or seven custard ramekins.
RECIPE FOR THE CUSTARD
Preheat oven to 325 degrees
INGREDIENTS:
2 cups organic heavy cream
1 cup organic 2% milk
1-inch of vanilla bean
½ cup organic sugar
4 large eggs
2 egg yolks
Dash of salt
optional: 1 tbsp of orange liqueur
In a saucepan, heat up cream and milk together until scalded (not simmering or boiling). In a large glass bowl, whisk eggs with sugar and a dash of salt. Slowly pour in the hot milk mixture into the eggs as you stir with a whisk but not too briskly to make bubbles. Carefully pour this mixture into the prepared ramekins that have the sugar syrup. Pour boiling water into baking pan until water level reaches halfway up the ramekins. Bake at 325 for 40-45 minutes or until a knife comes out clean when placed into the custard. Do not overcook. Remove from the oven and allow the ramekins to cool out of water bath for 20 minutes before serving. To remove custard, run a butter knife around the edges of each ramekin and invert the custards onto serving plates. Serve warm or cold with fruit or whipped cream. Serves 6-7 people.
Erica's Kitchen All rights reserved©2012