This is great for a large crowd. It has become Lee’s most-requested dessert in the Dry Creek Neighbor’s Club. She usually has to make a double-batch and rarely has anything left over to take home!

  • 1/2 c. sugar
  • 4 Tbsp. water, plus 2 Tbsp. cold water
  • 4 whole eggs
  • 4 egg yolks
  • 4 Tbsp. sugar
  • 4 c. half and half or milk (1 quart)
  • 1 Tbsp. vanilla
  • cold water for baking in water bath

Caramel Sauce:

To make caramel sauce, dissolve ½ cup sugar and 4 Tbsp. water in a small sauce pan. Bring to a boil on high heat. DO NOT STIR. Swirl in pan if necessary. Boil until sauce turns a medium brown color and smells like caramel. Remove from heat and carefully splash 2 Tbsp. of reserved, cold water to stop cooking. CAUTION is required as mixture may bubble up and is extremely hot. Pour into one large (six cup) souffle dish. Set aside to cool on a baking rack.

Custard:

To make custard, beat egg yolks and whole eggs with a wire whisk. Add sugar and mix until blended. Then slowly and gently whisk in half and half and vanilla. Pour custard mixture through a strainer held over the caramel sauce in the souffle dish. Place souffle dish in a larger pan and pour cold water into the larger pan until water comes an inch up sides, making a water bath. Carefully place on middle rack of oven. Starting in a cold oven, bake at 325 F for one hour and 15 minutes. Remove from oven and cool on a baking rack.

Serving:

To serve, run a knife once around inside of souffle dish and quickly invert/turn upside down onto a plate or platter with a lip to contain caramel sauce. Slice into wedges, like a pie. Garnish wedges with fresh fruit and/or whipped cream, if desired. Serves about 6-8.

If you do not have a 6 cup souffle dish, Lee suggests you invest in one. She has never used individual oven-proof custard dishes or any other kind of baking dish. She has been told that it can be done.

TASTING ROOM CLOSED UNTIL FURTHER NOTICE. Our number one priority is to help keep our friends, family and community safe. With that being said, our tasting room will be temporarily closed due to the Coronavirus. Online orders and wine pickups are available at nallewinery.com or email April (april@nallewinery.com). Stay safe and sane!