Some things to consider
It's better to make this at least a day ahead.
Cover with a clean film after it's cooled and move to the fridge to set.
Make sure you have a large enough plate with rims to serve, otherwise it drips everywhere.
Like for all baking, don't open the oven door while baking
Highly encourage to have a 10inch pan, it's great for middle to set properly without the rest overcooked
Ingredients for a 10 inch by 3 inch deep round pan.
1 to 1.5 cups granulated sugar
12 fluid oz canned evaporated milk - whole milk (1 can)
28 fluid oz canned sweetened condensed milk - whole milk (2 cans)
6 large eggs (about 10.3 oz if you don't have large eggs) - I don't use organic eggs, they have stronger eggy smell
3 large egg yolks (about 2 oz if you don't have large eggs)
0.50 fluid oz real vanilla extract
4 fluid oz Amaretto > I add almond liquor for flavor and also eliminate any eggy smell
5.5 oz whole milk whipped cream cheese - whipped cream cheese is easier to blend
Instructions
Allow at least two hours to bring all the ingredients to room temperature
Pour the sugar in a 10 inch round metal pan - preferably a 3 inch deep, thick aluminum pan
To caramelize the sugar; slowly cook the sugar on a stove top, until you have a nice golden/brown color. Shake frequently to prevent from burning, never leave it unattended, it burns really quick
To cool the sugar; fill the kitchen sink with half inch cold water - drop some ice - and put the pan over it
Preheat the oven to 325 F. Higher temperature might cause overcooking and curdling.
Using the whip attachment of KitchenAid, in low/medium speed mix the whipped cream cheese, condensed milk and the evaporated milk, until all mixed evenly and no visible chunks of cream cheese
Using a separate bowl, crack all the eggs
In low/medium speed add the eggs one yolk at a time to the mixture and mix until thoroughly blended
Add the liquor and vanilla extract and mix for 30 seconds
Pour the custard mix into the pan over the caramelized sugar
Place a small dish towel in a high rim oven pan. Pour about an inch and a half tap water and place on to middle oven rack. We bake custards in a water bath so that the outer edges do not overcook before the inside is set - and put the towel in bottom for the same reason
Place the pan into water bath and bake for 70 minutes.
After 70 min, quickly open the door and gently shake/nudge the pan. The center will jiggle slightly. It will continue to bake after it's removed and center will firm up, so don't over cook. If your oven temp is right and you didn't open the oven door, it should be done around 70-75 minutes. If not baked yet, close the door and recheck quickly after another 5 min. You can also insert a clean, thin-bladed knife about an inch from the center. If it comes out clean, the custard is done.
Carefully remove the pan, take it out of the water and let it cool.
Wrap tightly with a stretch film and store in the refrigerator. If you have a beer fridge or another fridge that has no open food in it, use that. The custards and cakes can absorb other food smells.
To serve;
Run a sharp knife around the inside edge of the pan to loosen the custard
It should be completely free from the sides of the pan. When you move the pan, the custard should be moving freely. Then turn it upside down onto a very large plate with a rim
Use a very sharp thin blade knife to cut the way that I do(see in the picture), it's less messy + you can get more portions.
Drizzle some melted caramel on top of each portion
Any remaining piece, cut into small portions, put into a container and move to freezer. When you need a desert, you will have a frozen creme caramel to bite - don't thaw
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