Caramel Custards

Caramel flatters creamy custard in these bake-ahead treats. Making caramel is easy: Stir together a sugar syrup; simmer until golden; and stir in half-and-half.

  • Prep:
  • Total Time:
  • Servings: 6
Caramel Custards

Source: Everyday Food, September 2008

Ingredients

  • 1 cup sugar
  • 3 cups half-and-half
  • 8 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • Chopped toffee candy, for garnish

Directions

  1. Preheat oven to 325 degrees. Set a kettle of water to boil.

  2. Make caramel: In a medium saucepan, combine 1/2 cup sugar and 1 cup water. Cook over medium-high, stirring, until sugar has dissolved. Continue to cook, without stirring, until syrup turns golden brown, 8 to 10 minutes. Carefully add half-and-half (mixture may clump and sputter); simmer, stirring constantly, until smooth. Remove from heat.

  3. In a medium 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-ounce 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 to 45 minutes. Carefully remove ramekins from pan. Refrigerate until chilled, at least 4 hours (or, covered, up to 3 days). Garnish with toffee before serving.

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