Spiced Crème Caramel Recipes

CREME CARAMEL

Steps:

• Preheat the oven to 350 degrees F.
• To make a caramel: In a small saucepan, combine 1 1/2 cups of the sugar and the water and cook over low heat, do not stir, until it turns into caramel, about 15 to 20 minutes. Immediately pour caramel into 9-inch baking pan to about 1/4-inch deep.
• Split open vanilla bean, using back of knife scrape out the inside seeds. In a medium bowl, mix together the milk, eggs, remaining 1 1/2 cups sugar, and the vanilla seeds. Strain through a fine sieve and pour on top of caramel in the pan. Place pan in a roasting pan half way filled with water. Bake until the cream is set and does not move when shaken, about 40 minutes. Let set in the refrigerator overnight and serve by turning the creme caramel upside down onto a plate, allowing the caramel to coat it.

SPICED CRèME CARAMEL

Steps:

• Place six 2/3-cup to 1-cup dariole molds or ramekins in a roasting pan or baking dish. Set oven temperature to 325, and place pan of molds in oven while it heats up; remove molds when oven is completely heated. Meanwhile, in a small saucepan, combine milk and star anise. Place over medium heat until nearly boiling, then remove from heat and set aside.
• In a small saucepan, combine 1/2 cup of the sugar with cinnamon and 2/3 cup water. Place over low heat and stir briefly, then leave until sugar is completely dissolved. Increase heat to medium high and, without stirring, bring to a vigorous boil. Allow syrup to foam and boil until brown and caramelized, 10 to 15 minutes; do not stir. (When sugar is caramelized, it will have a slight burned aroma. To check color of syrup, dip in a wooden spoon and allow syrup to drip off; caramelized syrup will be dark golden brown.)
• Pour equal amounts of syrup into each warm mold. Using tongs or oven mitts, quickly swirl caramel around to coat a little of sides as well as bottom. Fill a kettle or pan with about 2 quarts of water, and bring to a boil.
• In a small bowl, combine eggs with remaining tablespoon of sugar. Whisk until smooth. Pour milk and star anise into egg mixture, and whisk again. Pour mixture through a fine mesh strainer into a pitcher or bowl, then pour equal amounts into molds. Add enough boiling water into roasting pan to come about halfway up the outsides of molds. Place pan of molds in oven and bake just until set, about 40 minutes.
• Remove molds from water bath and allow to cool. Cover with plastic wrap and refrigerate until chilled, preferably overnight. Allow to sit at room temperature for at least one hour before serving. To release créme caramels from molds, immerse bottoms of molds in hot water and shake gently, then invert over individual serving plates. Arrange equal portions of berries around each créme caramel, and serve.

CREME CARAMEL

Steps:

• Preheat the oven to 325 degrees F.
• Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
• In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
• Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
• To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

COCONUT CARAMELS

Steps:

• Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
• Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
• In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
• Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
• Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
• Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.