Custard Extraordinaire!
 

This custard is creamy, sweet and delicious ... enjoy!


1 and 1/2 cups heavy cream (I use 40% butterfat)
3/4 cup DaVinci's Syrup (vanilla, butter rum, caramel, etc.)
6 eggs
Nutmeg to sprinkle on top (optional)


* Have 6 custard cups and pan large enough to hold them ready. The pan should have sides 1.5" - 2"+ inches high. Spray the custard cups with Pam (optional, but makes cleaning much easier).

* Preheat oven to 325 and start some water to boil (2-3 cups).

* Beat eggs briefly. (The less air, the less chance of bubbles.)

* In another bowl, mix cream and syrup; gently simmer on stove top or microwave - do not scald.

* Add eggs and cream mixture, blend very briefly.

* Pour into custard cups (add nutmeg here if desired) and place in pan.

* Add boiling water to the pan 1" up the sides of the cups, and carefully place in oven.

* Bake for 35 minutes until set (insert a knife at the edge, it should be clean when removed). The custard should have a 'jiggle spot' in the center about the size of a quarter.

* Cool completely in it's cooking water, cover and chill thoroughly.

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The texture of this recipe was helped tremendously with Karen's help. Here are some of her other suggestions to further refine the recipe:

* You can also try using 3 whole eggs and 4 egg yolks. The more yolks to eggs, the better the texture

* As a grace note, you can strain the mixture through a sieve into the custard cups to remove any bits of eggy debris.

This sounds delicious - I shall definitely try making it this week :yum:

Is there anyway to make custards liek this without the ramakins? I haev a very small oven and no custard pans :)

Thanks so much for sharing this AntiM! I am going to try it soon. Orchid

I love crème caramel and went looking for a low carb version here in the Sweet Treats forum. I had totally forgotten about AntiM's great recipe.

I adapted it slightly and the results are delicious! :yum:


Crème Caramel Custard

300 ml double cream
150 ml Caramel Sugar Free Syrup
2 whole large eggs and 4 large egg yolks

4 large ramekins, plus roasting pan

Preheat oven to 325F/150C/Gas 3
Gently simmer the cream and syrup in a saucepan; don’t allow the cream to boil
In a bowl, whisk the eggs together using a small hand whisk
Add the cream and syrup to the eggs, whisking briefly
Pour the mixture into the ramekins and place in the roasting pan
Add boiling water to the pan until it is ¾ of the way up the side of the ramekins, and place in the middle of the oven
Bake for 35 minutes until set
Cool completely, cover and then chill thoroughly before serving

Oh, Demi, this just my kind of sweet !!