chef john's creme caramel

Ingredients

• Servings: 4
• cooking spray
• 1/2 cup (scant) white sugar
• 1 large egg
• 3 large egg yolks
• 1/4 teaspoon salt
• 1/4 cup white sugar
• 1/2 cup creme fraiche
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange (such as grand marnier®)

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 35 mins


• preheat oven to 325 degrees f. lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. place ramekins in a casserole dish.
• place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. when sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. when sugar is completely melted and dark brown, remove the pan from heat.
• quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
• place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
• spoon the creme fraiche into the egg mixture; add the milk, vanilla, and grand marnier. whisk together until ingredients are completely mixed.
• ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
• fill casserole with hot tap water to reach halfway up the sides of the ramekins. place casserole on middle rack of preheated oven.
• bake until just barely set, 45 to 50 minutes. you can start checking for doneness at about 40 minutes.
• using tongs, remove the ramekins from the casserole to a cooling rack. when just slightly warm, run a sharp paring knife around the edge of each custard.
• to unmold, cover ramekin with a small plate, then invert. chill before serving.