Alfredo's Creme Caramel

Not sure what got into my husband tonight.  Felt compelled to share with me what he always has at his favorite Trattoria, "La Sora Pia" in Rome, Italy.  The Italian Creme Caramel (actually a French version served in Rome),  is slightly different than any version I have ever seen or had here in the States.  This version uses eggs and whipping creme as its base. I went to bed and left my husband in the kitchen.  I should have taken a picture of this in progress, but didn't want to scare anyone.  The kitchen was covered in sugar. I went to bed.  Not sure what exactly happened, but it turned out delicious.  Some things are better left a mystery.  Woke up to a clean kitchen!  Not a bad idea on occasion, right?
6 ramekins
large baking dish to hold the 6 ramekins in a water bath while baking
1 plus 1/2 teaspoon vanilla extract
5 ounces of whipping cream
16 ounces  of fresh whole milk
4 eggs plus one egg yolk
1/2 cup plus 2 tablespoons  of sugar for the liquid
4/5 of a cup of sugar  for the Caramel

Melt the sugar under low heat and stir.  It will slowly become clear and light golden.  Pour into ramekins, and swirl and set aside.  Coat the ramekins completely on the bottom. Set aside. Make sure you do not burn the sugar.  You must be patient. ( If you burn it, throw it away outside as it will harden in your pipes if you pour it down your kitchen drain).
Into a saucepan on medium heat combine your whipping cream and milk to almost a boil.  Turn it off and set aside. Remove any film you see buy spooning it off, or passing it through a sieve.  Add your vanilla.  Slowly mix into another bowl your remaining sugar and eggs.   Mix the milk and egg mixture together.  Pour into your prepared ramekins. Pour hot water into the base of your baking dish about 1/3 high. This will ensure even cooking.  Place in the oven at 350 degrees for 50 minutes.  Remove from the oven and let cool. Refrigerate.  When you are getting ready to serve, dip the base of the ramekin in hot water for just a few seconds.  Cut them around the edge and invert them onto a plate and serve.  They should slip out.  Your caramel should drip out on top of you Creme Caramel.   Buon Appetito~


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