| CREME CARAMEL FOR THE CARAMEL: - 1 cup sugar - 1/4 cup water FOR THE CUSTARD: - 6 Eggs - 2 Egg Yolks - 1/8 teaspoon ground Cinnamon & Nutmeg - 1 quart (4 cups) Half & Half - 3/4 cup Sugar - splash Pure Vanilla Extract - splash of Brandy or Spiced Rum (optional) 1. In a heavy sauce pan, combine the sugar & water Cook until a golden brown, but not burnt 2. Carefully pour into 12 custard ramekins Careful not to get any of the hot sugar on you, swirl the ramekins so the sugar goes up the sides, set aside 3. In a bowl, whisk the eggs, spices, sugar & half & half together, mix to combine Pour mixture into prepared ramekins and place them in an oven proof baking dish Place the custards in the oven and pour hot water in the baking dish, careful not to get any of the water in the custard 4. Bake until set and slightly browned, about 1 hour Remove from the oven & cool Refrigerate until ready to use To serve, with fingers, careful press the custard down on the top, releasing the air Place a dessert plate on top of the custard and flip, the custard should release from the ramekin (put if it doesn't, run a knife around the custard) Serve with sweetened whipped cream and/or fresh berries Yields 12 servings |
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