Celebrate love with a sweet tooth! Whistling Boar, a new Colorado farm-to-fork meal delivery company, has developed a Créme Caramel recipe using ORIGIN’s whole milk, which is found in all Colorado Natural Grocers and Whole Foods. Créme caramel is similar to crème brûlée, but features a soft caramel top.
Makes six to eight servings
Ingredients:
For caramel inside the molds: 3/4 cup of sugar and 1/2 cup of water
4 whole eggs
3 egg yolk
3/4 cup sugar
1/8 tsp salt
3 cups ORIGIN whole milk
1/2 vanilla bean OR 3/4 tsp of quality vanilla extract
- Cook the first set of sugar and water until approximately 325 degrees or a light caramel color. Remove from heat and swirl for 20 seconds. Be careful as cooked sugar is extremely hot. Drizzle into individual custard molds. If you don’t have individual molds, use a 2 or 2.5 quart dish and make one larger créme caramel.
- In a pot, heat the milk, vanilla and half the sugar. Preheat your oven to 280 degrees.
- In a separate bowl, combine the eggs, other half sugar, and salt and whisk.
- Pour the hot milk into the egg mixture, whisking the whole time. If using vanilla pod, strain mixture first. Pour egg mixture into dishes that have hardened caramel.
- Create a water bath — fill a roasting pan with warm water. Place the molds in the warm water on the pan. The water should come halfway up the sides of the molds. Place pan in oven.
- Bake custard in a water bath for approximately one to one-and-a-half hours uncovered. When there is a jiggle that looks “gelled” but not runny, it’s ready. Remove from oven and let stand for five minutes. Carefully remove from the water bath and place molds in the refrigerator.
- To serve, run a knife along the cooled custard around the edge of the dish and put an inverted plate over it. Carefully turn it all over. Enjoy with berries or alone.
