Pour custard into four 1¼-cup soufflé dishes or custard cups. Place dishes in 13×9×2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of dishes. Cover pan loosely with foil. Bake custards until knife inserted into center comes out clean, about 40 minutes. Transfer dishes to rack and cool. Cover custards and refrigerate until cold.
DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
Place custards in dishes on plates. Top each custard with Strawberry-Orange Compote and serve.
Compotes are usually cooked—the fruit is stewed until it reaches a syrupy consistency. Here, the strawberries and orange segments are simply combined with honey and the juice from the oranges and spiced with a little cardamom. In classic French cooking, to suprême a citrus fruit is to segment it, removing the pith, peel, seeds, and membranes (see page 35 for more information on how to do this). The resulting slices are known as supremes. If you don’t have the time (or perhaps the patience) for such a task, you can also cut off the peel and pith, slice the orange crosswise into rounds, and cut the rounds into pieces. 4 servings
1 1-pint container strawberries, hulled, sliced
2 oranges, peel and white pith removed
1 tablespoon honey
¼ teaspoon ground cardamom
Place strawberries in medium bowl. Using small sharp knife, hold oranges over same bowl and cut between membranes to release segments, allowing juice and segments to fall into bowl. Squeeze orange membranes over same bowl to release any juice. Mix in honey and cardamom.
DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
This extraordinary flan starts with a few humble ingredients: eggs, cream, milk, sugar, vanilla. But with the right techniques, the results are incredible: a silky-smooth vanilla custard coated with sweet homemade caramel. Note that the flans need to chill overnight before serving. Makes 6
1¾ cups heavy whipping cream
1 cup whole milkPinch of salt
½ vanilla bean, split lengthwise
1 cup plus 7 tablespoons sugar
⅓ cup water
3 large eggs
2 large egg yolks
Position rack in center of oven and preheat to 350°F. Combine cream, milk, and salt in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.
Meanwhile, combine 1 cup sugar and ⅓ cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Immediately pour caramel into six ¾-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Place ramekins in 13×9×2-inch metal baking pan.
Whisk eggs, egg yolks, and remaining 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing equally (mixture will fill ramekins). Add enough hot water to baking pan to come halfway up sides of ramekins.
Bake flans until center is gently set, about 40 minutes. Transfer flans to rack and cool. Refrigerate uncovered until cold, then cover and chill overnight.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Run small sharp knife around sides of 1 flan. Place plate atop ramekin. Invert flan onto plate. Shake gently to release flan. Carefully lift off ramekin, allowing caramel to run over flan. Repeat with remaining flans and serve.
Bright lime flavors pair beautifully with vanilla in this creamy dessert. You’ll want to start these one day ahead: They need to chill overnight. Makes 8
1⅓ cups plus ½ cup sugar
½ cup water
4 teaspoons finely grated lime peel
3 large eggs
5 large egg yolks
2 cups heavy whipping cream
1½ cups whole milk
2½ teaspoons vanilla extract
¼ teaspoon saltLime slices
Preheat oven to 325°F. Place eight ⅔-cup ramekins or custard cups on work surface. Stir 1⅓ cups sugar and ½ cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately pour caramel into ramekins, dividing equally. Using oven mitts as aid, pick up each ramekin and tilt and rotate to coat sides with caramel. Place ramekins in large roasting pan.
Using back of spoon, mash remaining ½ cup sugar and lime peel in large bowl until sugar is moist and fragrant. Add eggs and egg yolks; whisk to blend. Bring cream and milk to boil in heavy medium saucepan. Gradually whisk cream mixture into egg mixture. Whisk in vanilla and salt. Ladle custard into caramel-lined ramekins. Add enough hot water to roasting pan to come halfway up sides of ramekins.
Bake flans until just set and beginning to color on top, about 45 minutes. Remove from water; let cool 45 minutes. Cover and refrigerate overnight.
Run small sharp knife around sides of 1 flan. Place plate atop ramekin. Invert flan onto plate, allowing caramel to run over flan. Remove ramekin. Repeat with remaining flans. Garnish with lime slices.
A nice chocolate-coffee take on traditional crème carameclass="underline" The custard is prepared with milk chocolate and instant coffee crystals, and then topped with a layer of mocha ganache. Makes 6
Custard
⅔ cup plus ¼ cup sugar
3 tablespoons water
1½ cups heavy whipping cream
½ cup milk
4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
2½ teaspoons instant coffee crystals
3 large egg yolks
1 large egg
Ganache
1½ teaspoons instant coffee powder
½ teaspoon water
4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
2 tablespoons heavy whipping cream
CUSTARD: Position rack in center of oven and preheat to 325°F. Place six ½-cup ramekins or custard cups in baking pan. Stir ⅔ cup sugar and 3 tablespoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring mixture to boil. Boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Immediately pour caramel into ramekins, dividing equally. Carefully tilt ramekins just to coat bottom (not sides) with caramel.
Bring cream, milk, and remaining ¼ cup sugar to boil in heavy medium saucepan, whisking until sugar dissolves. Remove from heat. Add chocolate and stir until chocolate melts and mixture is smooth. Whisk in coffee crystals, egg yolks, and egg. Divide custard mixture equally among caramel-lined ramekins. Add enough hot water to baking pan to come halfway up sides of ramekins.