3 and 4.  Crème Caramel in two versions

(Russ)

For crème caramel au chocolat add 4 tablespoons of Ghirardelli Premium Baking Cocoa (Natural Unsweetened Cocoa) to the mixture of hot milk and vanilla extract. However, the Baking Cocoa does not dissolve easily, so instead of adding it directly to the milk, add a small amount of the milk to the cocoa in a small bowl in order to make a paste, then dilute the paste with more of the milk to create a thick cocoa that can be dissolved easily in the rest of the hot milk.

Crème Caramel to serve six:

Caramel:

•  1/2 cup sugar (3/4 cup for more caramel)
•  1/4 cup water (3/8 cup for more caramel)
•  Pinch of cream of tartar

Custard:

•  2 cups milk
•  1 three-inch piece of vanilla bean or 1 teaspoon vanilla extract
•  1/4 cup sugar
•  3 eggs plus 2 extra egg yolks
•  4 tablespoons Ghirardelli Premium Baking Cocoa (optional)

To line a 1-quart metal or porcelain mold or six 4-ounce heatproof porcelain or glass individual molds with caramel, it is necessary to work quickly. Remember in handling the caramel that it will be over 300 degrees, so be extremely careful with it. Place the mold (or molds) on a large strip of wax paper. Then, in a small, heavy saucepan or skillet, bring the sugar and water to a boil over high heat, stirring until the sugar dissolves. Stir in a pinch of cream of tartar and, gripping a pot holder in each hand, boil the syrup over moderate heat, gently tipping the pan back and forth almost constantly, until the syrup turns a rich, golden, tea-like brown. This may take 10 minutes or more. As soon as the syrup reaches the right color, remove the pan from the heat and carefully pour the caramel syrup in a thin stream into the mold (or the first of the individual molds). Still gripping the pot holders, tip and swirl the mold to coat the bottom and sides as evenly as possible. When the syrup stops moving, turn the mold upside down on the wax paper to cool somewhat and to let any excess syrup run out. It may be preferable to leave the mold on its side instead of turning it upside down, so that the syrup remains in the mold. Also, it may be desirable to rotate the mold on its side every minute or so in order to more evenly distribute the syrup along the sides of the mold.

Preheat the oven to 325 degrees. Begin heating some water to a boil to be used when baking the custard.

With a wire whisk, rotary or electric beater, beat the sugar, eggs and extra egg yolks until they are well mixed and thickened.

In a 4- to 6-cup saucepan, bring the milk almost to a boil over moderate heat. Remove the pan from the stove and add the vanilla extract (as well as the Ghirardelli Premium Baking Cocoa if making crème caramel au chocolat). Stirring gently and constantly, pour in the milk in a thin stream so that the hot milk does not cook the beaten eggs. Strain through a fine sieve into the caramel-lined mold and place the mold (or molds) in a large pan on the middle shelf of the oven. Pour enough boiling water into the pan to come halfway up the sides of the mold. Bake the custard, lowering the oven temperature if the water in the pan begins to simmer, for about 1 hour, or until a knife inserted in the center of the custard comes out clean. Remove the mold from the water and refrigerate the custard for at least 3 hours, or until it is thoroughly chilled.

To unmold and serve the custard, run a sharp knife around the sides and dip the bottom of the mold briefly in hot water. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold and, grasping both sides firmly, quickly turn the plate and mold over. Rap the plate on a table and the custard should slide easily out of the mold. Unmold the individual custards carefully, turning them over one at a time on individual serving plates. Pour any extra caramel remaining in the mold (or molds) over the custard. Serve cold.

I generally increase the caramel recipe by 50% above what is given below in order to have a bit more caramel sauce, which everyone seems to like.  -R