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.
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