Pudding (Creme Caramel)

Custard Ingredients:

1.5 cups whole milk 

1.5 cups light cream 

3 large eggs

2 large egg yolks

2/3 cup granulated sugar

1.5 tsp vanilla extract 

Custard Directions:

1.  Preheat oven to 350F and bring oven rack to center position.

2.  Steam the milk and cream together until 160F. (takes 6-8 minutes on high heat).

3.  Gently whisk eggs, yolks and sugar until just combined in a large heat resistant bowl.

4.  Off heat in head resistant bowl, add steamed dairy liquids to egg and sugar mixture, the add vanilla.

5.  Strain in to a heat resistant spouted container such as a large glass bowl.  

Caramel Ingredients:

1 cup granulated sugar

1/3 cup water

2 tbsp corn syrup

1/4 tsp lemon juice

Caramel Directions:

1.  In a saucepan, bring everything to a simmer over medium to high heat. Don't stir.

2.  Continue to cook until syrup turns from clear to golden. Swirl for even browning for about 8 min.

3.  Constantly swirl until large slow bubbles appear and pop for about 4-5min.

4.  Be VERY careful, since it will be over 300F, pour a little bit in to each ramekin to coat the bottom.  

5.  Allow to harden for 15 min.

Creme Caramel Directions:

1.  Pour custard evenly between all ramekins.  

2.  Fold a white dishtowel in to the size/shape of the pan and place flat inside pan.  

3.  Place ramekins on to towel inside of deep pan.

4.  Pour boiling water in to the pan careful to not get any in to ramekins. Fill until half of ramekin height.

5.  Cover with foil and create a large slit for steam to escape.

6.  Bake for 35-40 min.

7.  CAREFULLY remove from oven and place ramekins on to a cooling rack.

8.  At room temperature, slide a paring knife around edges of pudding with blade against ramekin.

9.  Invert on to a plate and enjoy!