Caramel Custards

By lindybug

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

Details

Servings 6

Preparation

Step 1

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.