Shelly's Recipe

CREME CARAMEL

Category: Desserts

1/3 cup sugar
2 medium oranges, lemons, or limes
3 cups half-and-half or light cream
2 3-inch cinnamon sticks, broken up
3 eggs
3 egg yolks
2/3 cup sugar
2 tsp vanilla
Raspberry Sauce or Hot Chocolate Sauce (see recipes below)
Whipped Cream (optional)
Fresh raspberries (optional
Fresh mint sprigs (optional)

To caramelize sugar, in a heavy medium skillet, cook the 1/3 cup sugar over medium-high heat till the sugar begins to melt, shaking skillet occasionally. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or till all of the sugar melts and is golden brown, stirring as needed with a wooden spoon.

Remove skillet from heat and immediately pour caramelized sugar into a 9-inch flan pan or a 9x1 1/2-inch round baking pan (or divide caramelized sugar among six 6 oz custard cups). Working quickly, rotate pan (or cups) so sugar coats the bottom as evenly as possible. Cool.

Meanwhile, prepare the custard. Remove the peel from the oranges, lemons, or limes with a vegetable peeler.

In a medium saucepan, heat the half-and-half, citrus peel, and cinnamon sticks over medium-low heat for 15 minutes or just till tiny bubbles form around the edge.
Meanwhile, whisk the eggs and egg yolks in a medium bowl until mixed. Gradually whisk in the 2/3 cup sugar; set aside.

Strain half-and-half mixture; discard citrus strips and cinnamon pieces. Slowly stir the hot half-and-half into the egg mixture. Stir in the vanilla.

Place prepared flan pan (or custard cups) in a shallow roasting pan on an oven rack. Pour egg mixture into the prepared pan (or custard cups). Pour hot tap water into the roasting pan baking pan around the flan pan (or custard cups) to a depth of about 1/2 inch. Bake at 325 about 45 minutes for 9-inch pan (35 minutes for custard cups) or till knife inserted near center comes out clean. Cool 1 hour; cover and chill 2 to 24 hours.

To serve, unmold flan by loosening edges with a knife. Slip the end of knife down sides of pan to let in air. Carefully invert a serving platter over pan (or a dessert plate over custard cup); turn dishes over together to release custard. Spoon any caramelized sugar that remains in pan on top. Serve with Raspberry Sauce or Hot Chocolate Sauce. If you like, garnish with whipped cream and fresh fruit.
Serves 6

Raspberry Sauce: In a food processor bowl or blender container, combine 3 cups red raspberries or one 12 oz pkg frozen and thawed red raspberries or 3 cups strawberries or one 12 oz pkg frozen and thawed unsweetened strawberries and 1 tbsp sugar. Cover; process or blend till smooth. Strain sauce and discard seeds. Cover and chill until serving time or up to 5 days. Makes about 1 1/2 cups.

Hot Chocolate Sauce: In a heavy small saucepan melt 3/4 cup semisweet chocolate pieces and 1/4 cup butter over low heat, stirring constantly. Add 2/3 cup sugar; gradually stir in one 5 oz can (2/3 cup) evaporated milk. Bring mixture to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove pan from heat. Cool slightly. Makes about 1 1/2 cups sauce.