CARAMEL CUSTARD with FRESH RASPBERRIES and CREAM

A decadent recipe that is oh so satisfying
(pictured is the unmolded and plated version)...

Servings: (4)
Prep: 25 Mins. |
Bake: 60 Mins. |
Cool completely
before serving in refrigerator,
or overnight

1 cup granulated sugar (for caramel)

3 whole eggs; plus 2 egg yolks, slightly beaten

1/4 cup granulated sugar (for custard)

1 teaspoon vanilla extract

Pinch of freshly ground nutmeg

1/8 teaspoon fine-grain kosher salt

2-1/2 cups heavy cream

Garnish:

--Fresh Raspberries

--Freshly whipped cream (for homemade, click here: Sandra's Perfect Whipped Cream )

--A dusting of sifted confectioners’ sugar

Preheat oven to 350 degrees.

Heat 1 cup sugar in heavy stainless steel saucepan over low heat, stirring constantly, just until sugar is melted and a light golden brown. Divide sugar syrup amongst 4 ramekins while tilting them to coat the bottom of each.

Before un-molding and
 serving in ramekin is another option

Heat heavy cream in a small saucepan to very warm, but not to the boiling point, and set aside.

In a medium bowl, whisk eggs with 1/4 cup sugar until light and frothy, and add the vanilla and nutmeg while whisking just to combine. Gradually drizzle in very warm heavy cream. Gently and very slowly pour equal amounts of custard mixture over caramel in ramekins.

Place ramekins in a 13”x9”x2” baking pan, and pour hot tap water into pan so it is half way up the outside of ramekins.

Bake for 60 minutes. Carefully remove ramekins from water with an oven mitt, and cool on wire rack for 30 minutes. Cover and refrigerate until completely cool before serving, or up to 48 hours.

To serve, un-molded, carefully loosen side of custard with knife, and flip over onto decorative dessert dish, shaking gently to loosen custard and let caramel run down sides of custard forming a sauce. Top with each dessert with a dollop of whipped cream, sprinkle with raspberries, and finally a dusting of confectioners' sugar – Enjoy!

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Tip: I generally make these one day before I plan to serve them, and refrigerate overnight.

SANDRA'S INDIVIDUAL BEAN and VENISON SAUSAGE STEW

Servings: (6 individual ramekins)

Posted: by Sandra
Prep: 5 Mins. |
Cook: 30 Mins.

INGREDIENTS:

***Bean and venison sausage stew:
1 lb. ground venison sweet italian sausage
1 spanish onion, finely chopped
2 cloves garlic, minced
5 cups low-sodium chicken broth
1 cup beer, (I use Alaskan Amber), or dry white wine, or more broth
1 (14.5 oz. can) diced tomatoes, undrained
2 (14.5 oz. cans) of cannellini beans (white beans), drained and rinsed
3 tablespoons balsamic vinegar
Freshly ground pepper to taste

***Bread topping:
2 tablespoons butter, melted
¼ cup fresh parmesan cheese, grated
¼ cup seasoned breadcrumbs
1 tablespoon finely chopped fresh flat-leaf parsley

--Prepared warm crispy bread or cornbread

METHOD:

***Prepare the bean stew:
In a large high-sided skillet, heat to medium-high heat.  Add the ground venison sausage, onion, and sauté until sausage is browned. Add the garlic and sauté for 30 seconds longer. Add the broth, beer, drained tomatoes and beans. Bring to a simmer, cover, and cook for 20 minutes. Smash half of the beans with a masher to create a creamy consistency.  Add the balsamic vinegar, and ground pepper, to taste; cooking, uncovered, for 3 minutes longer.

Preheat the broiler.

Transfer the stew evenly among six ovenproof ramekins.

***Prepare the topping:
In a small bowl, combine all the topping ingredients, and sprinkle evenly over the top of the stew in each ramekin. Place ramekins on baking sheet, and broil in the oven, just until the breadcrumbs are slightly browned, 2 to 3 minutes (watch carefully so the topping does not burn). - Enjoy!