Spiced Crème Caramel Food

SPICED CRèME CARAMEL

Steps:

• Place six 2/3-cup to 1-cup dariole molds or ramekins in a roasting pan or baking dish. Set oven temperature to 325, and place pan of molds in oven while it heats up; remove molds when oven is completely heated. Meanwhile, in a small saucepan, combine milk and star anise. Place over medium heat until nearly boiling, then remove from heat and set aside.
• In a small saucepan, combine 1/2 cup of the sugar with cinnamon and 2/3 cup water. Place over low heat and stir briefly, then leave until sugar is completely dissolved. Increase heat to medium high and, without stirring, bring to a vigorous boil. Allow syrup to foam and boil until brown and caramelized, 10 to 15 minutes; do not stir. (When sugar is caramelized, it will have a slight burned aroma. To check color of syrup, dip in a wooden spoon and allow syrup to drip off; caramelized syrup will be dark golden brown.)
• Pour equal amounts of syrup into each warm mold. Using tongs or oven mitts, quickly swirl caramel around to coat a little of sides as well as bottom. Fill a kettle or pan with about 2 quarts of water, and bring to a boil.
• In a small bowl, combine eggs with remaining tablespoon of sugar. Whisk until smooth. Pour milk and star anise into egg mixture, and whisk again. Pour mixture through a fine mesh strainer into a pitcher or bowl, then pour equal amounts into molds. Add enough boiling water into roasting pan to come about halfway up the outsides of molds. Place pan of molds in oven and bake just until set, about 40 minutes.
• Remove molds from water bath and allow to cool. Cover with plastic wrap and refrigerate until chilled, preferably overnight. Allow to sit at room temperature for at least one hour before serving. To release créme caramels from molds, immerse bottoms of molds in hot water and shake gently, then invert over individual serving plates. Arrange equal portions of berries around each créme caramel, and serve.

CRèME CARAMEL

Steps:

• Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)
• Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)
• Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)
• Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.
• Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
• Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.
• Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.
• To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.

CHEF JOHN'S CREME CARAMEL

Steps:

• Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
• Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
• Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
• Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
• Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
• Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
• Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
• Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
• Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
• To unmold, cover ramekin with a small plate, then invert. Chill before serving.