test cook
Kit Wohl is a cookbook author and photographer. These recipes are available for anyone who would like to take them out for a test cook run. "Cooking is an art and a form of creative expression," she says. "Food is distinctive in form, color, texture, and flavor. The selection, preparation, and presentation of a meal are as creative as any art project. Best of all, it nurtures both the body and the spirit."Thursday, June 29, 2006
GALATOIRE'S
Caramel Cup Custard
Yield: 12 cup custards
2 1/2 cups sugar
1 quart whole milk
10 large eggs
2 tablespoons pure vanilla extract
Preheat oven to 350ºF.
Melt I cup of the sugar in a small, heavy saucepan over a medium heat, swirling occasionally, for 8 to 10 minutes. When the sugar turns golden brown, add ¼ cup water and use a long-handled spoon to slowly stir it in. Cook the caramel sauce for 2 to 3 minutes, stirring, then remove the pan from the heat. Into each of 12 custard cups or ramekins, pour enough hot caramel to coat the bottom. Put the custard cups in a 2-inch deep baking pan and fill the pan with very hot water until it comes halfway up the sides of the cups. Set aside while making the custard.
Heat the milk in a large pan over medium–high heat until it simmers, watching carefully. Remove from the heat. In a separate bowl combine the remaining 1 1/2 cups of sugar, the eggs, and the vanilla. Whisk until smooth. Slowly add the milk to the eggs to temper them. Once all of the milk has been incorporated, strain the custard mix through a fine-mesh strainer.
Fill each of the caramel-coated cups with the liquid custard. Cover the pan with foil and create a seal at the edges.
Bake the custards for 30 minutes. Remove the foil and bake for an additional 30 to 40 minutes. To check for doneness, touch the top of one custard. It should have a light, springy texture that does not stick to your finger.
Remove the custards from the water bath, let them cool to room temperature, and refrigerate until chilled.
Separate the custards from the sides of the cups using a small paring knife. Invert the cups onto small desert plates or bowls. Remove the cups to allow the rich caramel sauce to run down the sides of the custards.
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