Caramel Custards

Caramel Custards
Caramel Custards

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup sugar

  • 3

    cups half and half

  • 8

    large egg yolks

  • 2

    tsp pure vanilla extract

  • 1/4

    tsp salt

  • chopped toffee candy, for garnish

  • 6

    ramekins

Directions

1. Preheat oven to 325 degrees. Set a kettle of water to boil. 2. Make caramel: In med. saucepan, combine 1/2 cup sugar and 1/4 cup water. Cook over med-high, stirring until sugar has dissolved. Continue to cook, without stirring, until syrup turns golden brown, 8-10 min. Carefully add half and half (mixture may clump and sputter); simmer stirring constantly, until smooth. Remove from heat. 3. In a med. bowl, whisk together, egg yolks, remaining 1/2 cup sugar, vanilla and salt until pale yellow and thick. Stirring constantly with a wooden spoon, gradually add caramel. Skim any foam from surface of custard mixture. 4. Divide mixture among six (6 oz) ramekins or custard cups. Line a baking pan (just large enough to hold ramekins) with a dish towel; place ramekins on dish towel. Transfer to oven and pour enough boiling water into pan to come halfway up sides of ramekins; cover pan loosely with foil. 5. Bake custards just until set but slightly wobbly 40-45 min. Carefully remove ramekins from pan. Refrigerate until chilled at least 4 hours. Garnish with toffee before serving.

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