Caramel Custards

By jeaninemg

Ingredients

• 1/3 cup sugar
• 1/4 cup plus 1 tablespoon water
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 5 large egg yolks
• 1 teaspoon pure vanilla extract
• Coarse salt

Details

Servings 4
Preparation time 10mins
Cooking time 37mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 325 degrees. Heat sugar and water in a saucepan over medium-high heat, swirling occasionally, until deep amber, about 7 minutes. Carefully whisk in milk and cream.

Whisk together yolks, vanilla, and 1/4 teaspoon salt. Slowly
pour caramel-milk mixture into yolk mixture, whisking
constantly. Skim any bubbles from the top. Divide evenly
among four 6-ounce ramekins.

Set ramekins in a 9-inch square baking dish. Pour
boiling water into dish to come a third of the way up sides
of ramekins. Bake until custards are just set but jiggle
slightly, 27 to 30 minutes. Remove from water using tongs.
Refrigerate for 20 minutes.