Once you know how to make a creme de caramel you can make creme brulee as well as pots de creme. Learn the technique for this luxurious but easy recipe and you'll be able to make any of the three.
0 Preheat the oven to 325 degrees F.
1 Put sugar and water in a saucepan over low heat.
2 Let sugar dissolve.
3 Increase the heat and boil until the sugar begins to turn golden brown.
4 Remove from the heat.
5 Quickly pour the hot caramel into 6 4 ounce jars.
6 Let cool for a few minutes.
7 In another pan scald the milk and cream. Bubbles will form around the edge but don't let it boil.
8 Mix the egg yolks, sugar, and vanilla until smooth and blended. Don't whip air into the mixture.
9 Carefully whisk a few tablespoons of the hot milk mixture into the egg to temper it and then whisk in the rest of the hot milk.
10 Remember, don't whisk so hard that bubbles form.
11 Pour the mixture through a strainer into a clean bowl. This will catch and clumps of egg that might have formed.
12 Lay a tea towel in the bottom of a 13 x 9 inch pan.
13 Place the jars on the towel.
14 Pour the custard mixture into each jar.
15 Add boiling water until it comes a little over halfway up the jars, being careful not to get water in the custard.
16 Cover the 13 x 9 inch pan tightly with aluminum foil.
17 Bake at 325F for 35 minutes or until custards are almost set.
18 Carefully remove the custards from the water and allow them to cool for about 10 minutes.
19 Cover and refrigerate until thoroughly chilled - about 3 hours.
20 To serve you can either serve it in the cup or remove it by dipping the cup in hot water, running a knife around the side, and inverting the custard onto a plate.
