Crème Caramel
Gerard Crozier
Crozier’s
New Orleans LA

Tender custard hides a layer of golden caramel. You may serve the custards in the cup, with the caramel still hidden, or unmold the custards and reveal the caramel on top.

Serves 15 1/2-cup servings

Caramel
1/2 cup sugar
1/4 cup water

Custard
4 cups milk
1/2 teaspoon vanilla extract
6 eggs
1 egg yolk
1 cup sugar

To make the caramel: Put the sugar and water in a saucepan and swirl to dissolve. Cook over medium heat until the mixture turns the color of maple syrup. Remove and cool to room temperature.

To make the custard: Scald the milk with the vanilla. Beat the eggs and egg yolk with the sugar until the mixture is thick and lemon colored. Stir a spoonful of hot milk into the egg mixture to temper, then slowly pour the hot milk into the eggs, whisking vigorously until slightly cooled. Strain through a fine-meshed sieve.

To assemble and serve: Preheat the oven to 350 F. Divide the caramel among the custard cups, pouring a little into the bottom of each. Add the strained custard. Place the cups in a baking dish and add hot water half way up the sides of the cups. Bake for 35 to 40 minutes. To test for doneness, insert a knife near the edge of the cup; if the knife comes out clean, the custard is done. Or, shake a cup: if the custard trembles it has not completely set. When done, remove from heat.

This dessert may be served warm or cold, unmolded or in the cups.

Crème Caramel
Gerard Crozier
Crozier´s
New Orleans LA

Tender custard hides a layer of golden caramel. You may serve the custards in the cup, with the caramel still hidden, or unmold the custards and reveal the caramel on top.

Servings: 15 1/2-cup servings Preparation time: 1 hour

Caramel
1/2 cup sugar
1/4 cup water

Custard
4 cups milk
1/2 teaspoon vanilla extract
6 eggs
1 egg yolk
1 cup sugar

To make the caramel: Put the sugar and water in a saucepan and swirl to dissolve. Cook over medium heat until the mixture turns the color of maple syrup. Remove and cool to room temperature.

To make the custard: Scald the milk with the vanilla. Beat the eggs and egg yolk with the sugar until the mixture is thick and lemon colored. Stir a spoonful of hot milk into the egg mixture to temper, then slowly pour the hot milk into the eggs, whisking vigorously until slightly cooled. Strain through a fine-meshed sieve.

To assemble and serve: Preheat the oven to 350 F. Divide the caramel among the custard cups, pouring a little into the bottom of each. Add the strained custard. Place the cups in a baking dish and add hot water half way up the sides of the cups. Bake for 35 to 40 minutes. To test for doneness, insert a knife near the edge of the cup; if the knife comes out clean, the custard is done. Or, shake a cup: if the custard trembles it has not completely set. When done, remove from heat.

This dessert may be served warm or cold, unmolded or in the cups.

Stordeur, The Oakroom’s executive pastry chef, will be making two desserts: pecan petit, a pecan and fuilletine crust with a rich layer of dark chocolate infused with golden caramel and a mirror glaze of grand cru dark chocolate, …

Stordeur, The Oakroom’s executive pastry chef, will be making two desserts: pecan petit, a pecan and fuilletine crust with a rich layer of dark chocolate infused with golden caramel and a mirror glaze of grand cru dark chocolate, accented with … Stephen Lewandowski of Manhattan’s landmark restaurant Tribeca Grill (and Belmont Park); James Beard Award nominee Nancy Longo of Baltimore’s Pierpoint Restaurant (and Pimlico Race Course); Tory McPhail of New Orleans’ famous …