Cuisinart TOB-260 ユーザーズマニュアル

36

Makes 6 custards

1. Place six 5-ounce ramekins in the baking pan and set them near the 

stove where the sugar is being cooked. 

2. Put ¾ cup of the sugar and the salt into a medium, heavy-bottomed 

saucepan. Add enough water to cover the sugar so that the mixture 
resembles wet sand (you may not need all of the water). Set over 
medium and cook, without stirring, until sugar has dissolved and 
mixture turns a light amber color. Working carefully and quickly so the 
caramel does not harden, pick up a ramekin and add a small amount 
caramel and swirl to fully coat the bottom. Repeat with the remaining 
ramekins.* 

3. Return the pan to the stove, with the heat reduced to low. Very carefully 

whisk in the butter, then whisk in the milk, cream and vanilla – this will 
steam and bubble a bit, so whisk off the heat if you prefer. Increase the 
heat to medium and bring mixture to just a simmer. 

4. While the milk/cream mixture is heating, whisk the eggs, yolks and 

remaining ¼ cup of sugar together in a medium mixing bowl until 
lightened; reserve. 

5. Once the milk/cream mixture has come to a simmer, whisk about one-

third of the hot mixture into the egg/sugar mixture. Whisk in another 
third of the hot liquid, then return the combined mixture to the 
saucepan. Reduce the heat to low and using a wooden spoon, stir the 
mixture constantly, in a figure-eight pattern, until it thickens slightly and 
coats the back of the spoon. This mixture must NOT boil or the eggs 
will overcook – the process should only take a few minutes.

6. Pour the mixture through a fine mesh strainer. Evenly divide the 

strained mixture among the six ramekins, pouring on top of the set 
caramel. 

7. Adjust the rack to position 1 and select Bake at 275°F for 30 minutes. 

Once the oven beeps to signal that it is preheated, put pan of filled 
ramekins into the oven and fill pan with water. Allow custards to bake 
until just set – they should still be jiggly when you tap the ramekin. 
Remove from oven and using tongs or a dish towel, carefully remove 
ramekins from the tray to prevent continued cooking. 

8. The custards can be served warm or cold. If serving immediately, lower 

each ramekin into cold water for a few minutes. Using a knife or offset 
spatula, scrape around the inside walls of the ramekins to loosen the 
custard. Invert a serving plate on top of the ramekin and then quickly 
and carefully flip over and tap a few times to remove. The caramel will 
pool around the custard and create a sauce; sprinkle top with a pinch 
of fleur de sel. This serving style is called a Crème Caramel Reversée 
and it is spectacular in presentation. If serving at a later time, cool and 
cover each tightly with plastic wrap and refrigerate until using. The 
custards can be stored in the refrigerator for up to 5 days. 

*If pouring the caramel into the ramekins is something that you are not 
comfortable doing, skip this step and immediately move on to step 3. It 
will still be delicious and the caramel flavor will come through beautifully,