Bay Cafe Port Wine Creme Caramel Recipe

Greetings from Rebekka, the Dessert Queen of the Bay Cafe~

I have been asked to submit a popular dessert recipe, and this is certainly an island favorite. So drum roll please, here it is, the Port Wine Creme Caramel! Enjoy.

Port Wine Crème Caramel

Preheat oven to 325 degrees

6 – 8 ramekins, depending on size

1 ½ c. sugar
½ c. water

In small saucepan boil sugar and water together until a medium brown caramel color, swirling pan as necessary to prevent burning. Pour caramel into bottoms of ramekins, let cool until hard.

6 eggs
Scant 1 c sugar
½ tsp salt
½ c. port wine
2 1/4c heavy cream, scalded

Whisk together eggs, sugar, wine and salt. Dribble in hot cream slowly while whisking. Strain into cups over caramel. Let sit 5 minutes, skim bubbles and foam off of the surface with a spoon. Place in boiling water bath in preheated oven for 35 – 45 minutes, rotating ½ way through. Start testing for doneness at 35 minutes, gently shaking cup. There should be a soft waterbed-like wiggle in the middle, an amount about the size of a quarter. Remove from waterbath, chill for 6 hours or overnight before unmolding and serving.

To unmold: run a knife around the edge of the ramekin then invert onto plate.