France

Caramel Custard (Creme Caramel)

1-1/4 c. sugar
4 eggs
1 can 14.5 oz. can evaporated milk, undiluted
1/2 c. heavy cream
1 t clear vanilla extract

Preheat oven to 350 degrees F.

Spread 1/2 cup sugar evenly over the bottom of an 8" round baking dish. Heat the dish in the oven for 30-35 minutes, or until sugar is melted to a golden-brown syrup. Remove from the oven and let cool until hardened.

Meanwhile, beat eggs well with a mixer in a medium bowl. Add remaining 3/4 cup of sugar, the evaporated milk, cream, 1 cup of water, and the vanilla extract. Make sure sugar is dissolved.

Pour mixture into the prepared baking dish. Place this dish in a shallow pan, and pour hot water to the 1" level around dish. Bake for about 1 hour, or until knife inserted in the center of custard comes out clean. Refrigerate until well chilled.

 

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France

• Backgrounder
• What to Eat
• Menu Guide
• Bastille Day (July 14)

French Recipes

• Cookbook Profiles with Recipes
  • Fundamental Techniques of Classic Cuisine by French Culinary Institute
  • The Bistros, Brasseries, and Wine Bars of Paris by Daniel Young
  • French Women Don't Get Fat by Mireille Guiliano
  • Cooking at Home on Rue Tatin by Susan Herrmann Loomis
  • Foie Gras...A Passion by Michael A. Ginor
  • French Farmhouse Cookbook by Susan Herrmann Loomis
  • Le Bernardin Cookbook by Maguy Le Coze and Eric Ripert
  • Parisian Home Cooking by Michael Roberts
  • Saveur Cooks Authentic French
  • Savoring France by Georgeanne Brennan
  • Simple French Desserts by Jill O'Connor
  • The Vegetarian Table: France by Georgeanne Brennan
  • The Slow Mediterranean Kitchen by Paula Wolfert

• from Kate's Global Kitchen:
  • Foie Gras in France

• A French Menu
  • Cream of Lettuce Soup (Potage Creme de Laitue)
  • Mushroom Salad (Champignons en Salade)
  • Piperade
  • Potato Bake (Gratin Dauphinois)
  • Cheese Puffs (Gougeres)
  • Southern Chicken with Olives (Poulet Nicoise)
  • Peas (Petits Pois)
  • Baked Tomatoes (Tomates a la Provencale)
  • Egg and Bacon Tart (Quiche Lorraine)
  • Baked Sole in White Wine Sauce (Sole Bretonne)
  • Veal Chops with Apple Brandy Sauce (Cotes de Veau au Calvados)
  • Beef Stew (Pot au Feu)
  • Caramel Custard (Creme Caramel)
  • Chocolate Mousse
  • Madeleines

 

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This page modified January 2007

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