Crème Custard With Fresh Fruit
Persons
26
Serving Size
1 spoon
Prep Time
25 minutes
Cook Time
1 hour
Wait Time
2 hours
Total Time
1 hour, 25 minutes
Ingredients
- 5 large egg yolks
- ¾ cup (150g) granulated sugar
- 3 cups heavy cream
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
- 1 fresh peach sliced
- 3 ounces fresh raspberries
- 2 tablespoons confectioners' sugar
Instructions
- Preheat oven to 375 degrees (163 Celsius).
- Whisk the egg yolks and sugar together, then set aside.
- Heat heavy cream in a saucepan until it just begins to simmer. Remove from heat and whisk in the vanilla extract.
- Slowly add the heavy cream to the egg/sugar mixture, whisking constantly to prevent the eggs from scrambling.
- In a large roasting pan, add a ½ inch of boiling water, then place ramekins or other bakeware in the water.
- Pour the cream/egg/sugar mixture into the ramekins.
- Place the pan with ramekins into a 375 degree oven and bake for 40 to 50 minutes, or until the center of the crème caramel mixture is solid.
- When solid, set out on the countertop to cool for 30 minutes. After the crème caramel is cooled, cover with plastic wrap and place in the refrigerator. (It is good for 5 days.)
- When ready to serve, combine the fresh peaches and berries with maple syrup, then arrange on top of the crème caramel and dust with a sprinkle of confectioners' sugar.
- Serve