INGREDIENTS

Sugar: 1 cup
Milk: 2 cups
Whipping cream: 2 cups
Eggs: 8, large
Salt: ¼ teaspoon
Vanilla extract or powder: 1 teaspoon
Vanilla bean (optional): ½, split
lengthwise
Boiling water: as needed

METHOD

1. Put ½ cup of sugar in a 10-inch
(25 cm) cake pan with 1+½ inch (4cm)
side and place it on the stove top
over medium-low heat. Holding the edge
of the pan with a hot pad, tilt the
pan from side to side as the sugar
melts and caramelizes. When all the
sugar has melted and become a golden
brown liquid, remove the pan from the
stove. Tip the pan so that the sides
and bottom are evenly coated with the
syrup. Set aside. (*)

2. Preheat the oven to 325 degrees F.
In a saucepan over medium heat,
combine the milk and cream. Scrape the
seeds off the vanilla bean and put
both the seeds and the pod into the
saucepan. Heat until small bubbles
appear along the edges of the pan;
remove the pod (). Meanwhile, in a
bowl, beat the eggs until blended. Add
the remaining ½ cup sugar, the salt,
and the vanilla extract and beat until
blended. Slowly pour the hot milk
mixture into the egg mixture while
stirring continuously. (*)

3. Place the caramel-lined cake pan in
a shallow baking pan. Pour the custard
into the cake pan, filling it to the
rim. Pour water into the baking pan to
reach halfway up the sides of the cake
pan. Bake until a small, sharp knife
inserted into the center comes out
clean, 35-45 minutes (+). Remove from
the oven and let cool to room
temperature. (++)

4. To unmold, slide a knife along the
inside edges of the pan. Invert a
shallow serving plate on top of the
custard. Holding the cake pan and
plate firmly together, turn them over
so the plate is on the bottom. Give
the pan a shake and then lift it off.
The custard should drop smoothly to
the serving plate. Serve at room
temperature or chilled.

(*) In my experience, it takes the
sugar at least 4-5 minutes to get to
the melting point. Therefore, you
won't need to constantly hold the pan
for the first 5 minutes or so. Just
make sure to be close to the stove so
that you can keep an eye on the sugar
and tilt the pan a shake every minute
or two. When you notice that the sugar
is getting golden-brown and has
started melting, it is time to tilt
the pan frequently. Make sure to
remove the pan from the stove top as
soon as the sugar is completely melted
to avoid burning it.

() Do not throw away the pod. Keep
it for future use.

(*) It is very important to add the
milk mixture gradually and stir
constantly while adding the milk;
otherwise you will get a cooked eggs
mixture! Do not panic if you notice
the strings of cooked egg in the
mixture. Just keep stirring and make
sure to pour the milk mixture slowly.

(+) Be careful not to cut the creme
all the way to the bottom. Nothing
will be wrong with your creme if you
do so, except for a cut on the surface
of the creme.)
(++) It is very important to let it
cool completely before proceeding to
the unmolding step. You may need to
wait for few hours so plan ahead and
make sure you have enough time for the
cooling down process. The creme may
not drop easily into the serving plate
and you may get a cracked creme if you
try to unmold it when it is still
warm.


ISLAMIC COOKING RECIPES

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