The Proof Is In the Pudding
More Recipes by LARRY KANE

In the January issue, culinary artist Larry Kane advises readers of the benefits and delights of custards in all incarnations. Below, are two fabulous variations, perfect for a month—or any occasion—that would be enhanced by comfort food. — Ed.

Crème Caramel
(6 portions)

CARAMEL SYRUP INGREDIENTS
6 tbsp. turbinado sugar (or light brown or raw sugar)
½ c. granulated sugar
½ c. water

CUSTARD INGREDIENTS
1 ½ c. heavy cream
1 ½c. whole milk
3 egg yolks
½ c. sugar
½ tbsp. vanilla extract or vanilla bean paste
Water

PROCEDURE
Have six custard cups clean, dry and arranged to receive the caramel syrup. In a medium saucepan combine the sugar and water. Heat over medium-high heat, swirling constantly. Observe closely awaiting the color change to deep copper. When mixture darkens, immediately dispense to ramekins. Beware not to burn yourself with caramelized sugar—it is quite hazardous. Place pan with unused caramel in the sink and cover with cold water.
Preheat the oven to 300 F. Scald the cream and milk in a saucepan over medium heat. Meanwhile, whisk the egg yolks with the sugar and vanilla until well combined.
When the cream mixture has been scalded, splash an ounce or so into the egg mixture, whisking in completely. Repeat twice. Slowly whisk in the remaining hot cream. Dispense this mixture evenly into the ramekins. Place the filled ramekins into a deep baking pan and place in the preheated oven. Add hot water to fill one inch. Bake one hour, uncovered.
Carefully remove and allow ramekins to cool on a rack. Chill and wrap tightly until ready to serve. At service, dust top of custard with dark sugar, and broil for two-four minutes, or blast with a propane torch until browned.

Chocolate Pots de Crème
(8 portions)

INGREDIENTS
3 tbsp. granulated sugar
1 tsp. orange zest
2 c. heavy cream
6 oz. bittersweet chocolate (Ghirardelli preferred)
5 ea. egg yolks
splash Grand Marnier

PROCEDURE
Preheat oven to 300 F. Arrange ramekins in an ovenproof baking pan.
Combine sugar with orange zest, add the egg yolks and whisk until combined.
Heat cream with chocolate chunks until scalded (chocolate should be melted).
Splash hot cream into egg mixture to temper, whisking constantly. Repeat twice, eventually adding balance of hot milk mixture. Whisk in Grand Marnier.
Pour mixture into arranged ramekins, and then add hot water to the pan to come up 1 inch. Bake uncovered 50 minutes, or so. Remove and chill.