When I started testing recipes for this book. I froze many of the desserts I have baked over the years to see what would happen. There were many that did not work. An angel food cake got chewy, and the baklava tasted the same as always. But simply putting a crème caramel in the freezer was a winner. The high amount of sugar keeps the caramel soft, and the custard freezes smooth and creamy without the use of an ice cream machine.
Whisk together the egg yolks, egg, the
Place the ramekins in a large baking pan. Pour the custard into the caramel-lined ramekins. Fill the baking pan with hot water to come halfway up the sides of the ramekins. Tightly cover the pan with aluminum foil and place the pan in the oven. (Be sure to keep the pan flat as you put it in the oven so the water does not slosh into the ramekins.) Bake until all but the very center of the custards is set, about 50 minutes. Carefully remove the pan from the oven and discard the aluminum foil. Let the custards sit in the pan for 30 minutes or so until they are cool enough to remove from the pan. Place the crème caramels in the freezer and freeze until hard, at least 6 hours to overnight, depending on your freezer.
Quickly dip the ramekins in a bowl of almost simmering water. Run a knife around the inside edge of each ramekin. Invert the crème caramels on 6 individual plates. Serve as is, or with your favorite fruit.
The custard base can be made a day before you bake the crème caramels. The crème caramels can be made and frozen up to 3 days in advance. Once frozen, wrap in plastic wrap.
© 2006 Emily Luchetti. All rights reserved.