Crème Caramel

Creme Caramel

• STEP 1

  Preheat the oven to 350 degrees F. Butter the bottom and sides of 4 4-ounce tin “souffle cups” or ramekins.

• STEP 2

  Place one cup of the sugar in a thick-bottomed saucepan. Cook over low heat for 4-6 minutes until the sugar becomes a light caramel color. If the sugar clumps, break up the clumps with a wooden spoon. Pour equal amounts of caramel into each ramekin, and reserve.

• STEP 3

  In a large mixing bowl whisk the eggs, egg yolks, the remaining ½ cup of sugar, salt, and vanilla extract until well incorporated. Whisk in the sour cream, milk, and heavy cream until evenly incorporated.

• STEP 4

  Fill ramekins with the mixture to within ¼ inch from the tops. Place ramekins in large pan and surround with a hot water bath; the water should be halfway up the sides of the ramekins. Bake at 325 degrees F for 50 minutes (the custard will be firm but jiggle when shaken).

• STEP 5

  Chill for at least two hours or overnight. To serve, invert the ramekin onto a plate or bowl; it should fall out of the container. Serve with fresh strawberry topping (optional).

Strawberry Topping (optional)

• STEP 1

  Slice strawberries and place in a large mixing bowl. Sprinkle sugar over the strawberry slices evenly. Add the lemon juice, and lightly stir with a wooden spoon.

• STEP 2

  Let sit for at least 45 minutes or for up to 48 hours. Place on top of crème caramel.

Per serving (without optional strawberry topping): Calories: 648, Carbohydrate: 81 grams, Fat: 30 grams, Saturated fat: 18 grams, Protein: 10 grams, Cholesterol: 448 milligrams, Sodium: 384 milligrams, Calcium: 163 milligrams.