Blond in the Hood

Creme Caramel a La Michelle

Recipe for 4-6 persons

Equipment
1 souffle mold - 8"
whisk

Ingredients
Caramel
3 tablespoons sugar
2 tablespoons water
a few drops of lemon juice

Custard
4 eggs
2 cups Half & Half
3 tablespoons sugar
2 envelopes vanilla sugar
1 teaspoon vanilla extract

Method
Caramel - Mix the 3 tablespoons of sugar and the 2 tablespoons of water and a few drops of lemon juice in the bottom of the souffle mold. Bring the mixture to a boil and watch carefully. When the caramel begins to brown, remove from heat and incline the mold to coat the bottom and partially up the sides with caramel. Take care as the mold and mixture will be very hot.

Custard - In a separate pan bring the Half & Half, sugar, vanilla extract and vanilla sugar to a boil. Whisk the eggs in a large bowl. While continuing to whisk, add the Half & Half mixture a little at a time.

When it is all incorporated, pour it into the mold with the caramel. Place mold in a "Bain Marie" (pan of cold water), pop in a preheated 425 degree oven for 30-35 minutes. Bake until the surface is honey brown, and a knife placed in the custard comes out clean.

Unmold when the creme caramel is cold.

Voila! Creme Caramel a La Michelle!