Fine Cooking Magazine - November/December 2020

Servings:8

Topped with a soft layer of caramel, these individual custard desserts aren’t too sweet—a bit of sour cream in the custard provides a hint of tanginess that marries well with the dark caramel notes. They’re easier to unmold while cold, so invert them 30 minutes before serving and then let them come to room temperature.

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1-1/3杯砂糖
1-1/4 cups whole milk
1-1/4 cups heavy cream
1/2 vanilla bean, split lengthwise, or 1 tsp. pure vanilla extract
3 large egg yolks
2 large eggs
1/8 tsp. table salt
1/4 cup full-fat sour cream
1 Tbs. brandy, rum, or bourbon

Calories (kcal) : 340
脂肪卡路里（KCAL）：170
Fat (g): 19
饱和脂肪（G）：11
Polyunsaturated Fat (g): 1
单不饱和脂肪（G）：6
胆固醇（MG）：175
钠（MG）：95
Carbohydrates (g): 37
Fiber (g): 0
蛋白质（G）：5

准备

Position a rack in the center of the oven and heat the oven to 350°F. Bring a large kettle of water to a boil.
Have ready eight 6-oz. oven-safe ramekins and a heatproof 2-cup measuring cup. Put 1 cup of the sugar in a heavy-duty 3-quart saucepan and stir in 1/3 cup water. Cook over medium-high heat, stirring until the sugar is melted, and bring to a boil, about 2 minutes. Brush the side of the pan with a pastry brush dipped in water to wash away any sugar crystals and continue to cook, without stirring, until the edges of the syrup begin to color, 3 to 5 minutes more. Gently swirl the pan to encourage even caramelization, and cook until the syrup turns dark amber, 1 to 2 minutes more.
Immediately pour the caramel into the measuring cup, then quickly distribute the hot caramel among the ramekins, swirling each ramekin to coat the bottom. Set aside.
Combine the milk and heavy cream in a 3-quart heavy-duty saucepan. If using a vanilla bean, scrape the seeds from the bean into the pan and add the bean. Bring just to a simmer over medium-high heat, about 5 minutes. Remove from the heat.
在一个中等大小的碗中，将蛋黄，全鸡蛋，剩余的1/3杯糖和盐一起搅拌直至光滑。搅拌酸奶油和白兰地。从奶油混合物中除去香草豆（如果使用），然后将奶油混合物逐渐搅拌到鸡蛋混合物中。如果使用香草提取物，请将其搅拌。从任何泡沫中脱脂。
如果使用香草豆，请搅拌蛋ust，然后将其倒入小模子中。将Ramekins放入大型烤盘中。小心地将热水倒入烤锅中，使其在小模子的侧面一半。用铝箔松散覆盖。烘烤直到盘中的中心稍微摇摆，直到35至40分钟。
Carefully transfer the ramekins to a rack to cool to room temperature (silicone-tipped tongs work well for this), about 30 minutes. Chill completely in the refrigerator, at least 4 hours (cover when cold).
About 30 minutes before serving, unmold the custards by placing the bottom of a ramekin in a small bowl of very hot water for 30 seconds to soften the caramel. Run a small knife around the edge of the custard to loosen. Put a small serving plate over the ramekin and invert. Holding the plate and ramekin together, shake firmly up and down, if necessary, to release the custard. Remove the ramekin (some caramel will stay in the ramekin). Repeat with the rest of the ramekins and let the custards stand at room temperature until ready to serve.

Make Ahead Tips

The custards can be baked up to 2 days ahead; refrigerate and cover once cold. Unmold them about 30 minutes before serving and let come to room temperature.