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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Perfect amount to fit in a regular size glass/porcelain pie plate or ramekin or the same size. ONLY USE GLASS OR PORCELAIN. | 2. Preheat the oven to 325 degrees Fahrenheit. | 3. Place the sugar and water in a heavy-bottomed saucepan over low heat. Let the sugar dissolve. If need be, carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. | 4. Increase the heat to medium-high and boil until the syrup turns golden brown. | 5. Remove from the heat promptly and pour carefully into pie plate or ramekin. | 6. Cool for at least 2 minutes. | 7. In a medium saucepan, bring the half and half and heavy cream to just below a boil over medium-high heat. | 8. Mix together the egg yolks, sugar, and alcohol free vanilla in a large mixing bowl. | 9. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. | 10. Gently whisk 2 tablespoons of the hot cream mixture into the egg mixture. | 11. Slowly whisk in the remaining hot cream mixture 1/3 at a time, trying to prevent excess bubbles. | 12. Strain though a sieve! | 13. Pour into caramel-coated pie plate or ramekin. | 14. Place into a large baking pan or dish of a larger size. | 15. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the pie plate or ramekin. (Be careful not to get any water in the custard mixture.) | 16. Cover the baking dish with aluminum foil. Very gently place it towards the center of the middle oven rack. | 17. Bake for about 1 hour and 10 minutes, or until the custards are almost fully set. | 18. Remove from the oven. | 19. Remove from the hot water bath without getting water into the custard. I know this is the tedious part. Maybe let it cool a bit before that; I haven't found the perfect way yet. | 20. Let stand at room temperature for 5 minutes. | 21. Refrigerate until well chilled, about 3 hours. | 22. To serve, dip the ramekin in very hot water for 15 to 20 seconds. | 23. Run a sharp knife around the sides. | 24. Invert onto a serving plate. | 25. The caramel will pool around the inverted custard. | 26. Serve immediately. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
half cream	1 1/4	1/4		171.1	26.1	7.54	4.06
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
egg yolk	4			218.96	2.4412	10.7848	18.0472
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
vanilla	1 1/2	1/2		18.144000000000002	0.797	0.0038	0.0038
water				0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.