Ingredients
- 1/2 cup whole milk
- 3/4 cup heavy whipping cream
- 1/4 cup + 2 Tbsp sugar
- 2 whole eggs
- 1 egg yolk
- 1/8 tsp salt
- 1 tsp vanilla
- THE CARAMEL
- 1/2 heaping cup sugar
- 3 tbsp water
Details
Preparation
Step 1
Make 1-2 days in advance
Preheat oven to 275
Combine 1/2 cup sugar with 2 tbsp water in small saucepan; place over high heat and bring to a boil' cover the pan and allow to boil 4 minutes, remove the lid and allow mixture to caramelize, you need not stir but give the pan a swirl. Once caramel is golden brown divide evenly into 4 custard cups.
Combine eggs, sugar and salt and blend until smooth
In small saucepan heat the milk and cream until just before boiling using wire shish, blend 1/2 cup of the hot milk/cream to the eggs. whisk in the remaining milk/cream until smooth, add vanilla; pour custard into the custard cups.
Place the cups in a water bath on the lowest rack in the oven. (cups should be cover 2/3 with water bath.
Cook 1 1/2 hours or until custard has set. Remove from oven and let sit in water until water bath is warm to the touch. Refrigerate for 3 hours.
MAKE AT LEAST 24 HOURS IN ADVANCE.
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