Rum Vanilla Crème Caramel
Perfect Crème caramel it must have a smooth surface, there should be no bubbles. Creme caramel texture must be velvety. The caramel must have a perfect amber color. Not so easy to make, unless you follow my directions.
- 3 ounces sugar
- 0.25 cup water
- 1 cup milk
- 0.5 teaspoon pure vanilla extract
- 1 tablespoon rum
- 2 large eggs
- 1.5 ounce sugar
Start the caramel:
- Combine the sugar and the water in a little saucepan. Bring to a boil. Clean the sides of the pot with a brush to avoid any leftover sugar burning. Cook on medium heat. Turn down the heat when the caramel starts to become golden. Meanwhile, preheat your oven to 350°F. Line a Bain Marie with parchment paper (a gratin dish or baking pan). Then place six crème caramel ramekins in the Bain Marie. When the caramel is golden brown, pour it into the ramekins, about 1/2 cm thick. Let cool.
Now, let's make the custard:
- In a clean saucepan place the milk, vanilla, and rum. Bring to a boil. Beat the whole eggs and the sugar in a bowl with a whisk. Pour the boiling milk on the mixture and whisk to Blend. Skim off the foam. Fill the ramekins up with the custard. Poke any bubble with a knife or remove them with a spoon. Place in oven. Before closing the door, pour the hot water in the Bain Marie. It is safer to do it that way and avoid carrying the pan full of boiling water. The level of the water should be consistent with the level of the custard in the ramekins. Cook for about 45 minutes at 350°F.
- Take the molds out of the Bain Marie and allow them to cool completely. A toothpick inserted into the center of the custard will come out clean when cooked Let cool and refrigerate for a minimum of 4 hours.
- To unmold, run a hot, wet knife carefully around the inside of the mold. Invert the serving dish over, turn both over quickly and shake slightly. Let any remaining caramel in the mold pour around the sides of the custard and serve.
Safety tip: "When you are working with caramel you must have a bath of ice cold water at hand to slow down the cooking process if it is going too fast and most importantly, to prevent bad burns with the caramel."