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Post by chief_cook2 on Sept 1, 2004 12:49:55 GMT -6
¾ cup plus 2 Tablespoons sugar ¼ cup water 1 cup heavy whipping cream 2 ½ cups milk ½ cup milk ¼ cup cornstarch 2 eggs 1 tsp. Vanilla extract ¼ tsp. Salt
Combine sugar and water in heavy bottomed saucepan. Cook without stirring, over medium heat, until mixture begins to color around the sides of the pan. Swirl pan around to evenly distribute color. When caramel turns dark amber (be careful, it will color fast, and can turn bitter quickly), add the heavy cream slowly in a steady stream with a wire whisk (stand back, the steam may burn) (add cream slow, stir fast). Place back on medium heat, and add 2 ½ cups milk.
Stirring occasionally, bring to a simmer. In a small bowl, mix ¼ cup cornstarch and ½ cup milk and whisk this mixture into caramel mixture. Stir constantly over medium heat and simmer about 2 minutes. Temper about a cup of the hot caramel mix into the eggs, then whisk mixture back into pan, cooking for 2 minutes, until thickened. Strain, cover surface with plastic, and chill completely.
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