Caramel Custards

These single-serve sweets take only 10 minutes to prep, and you probably already have everything you need in the house.

  • Prep:
  • Total Time:
  • Servings: 4
Caramel Custards

Source: Martha Stewart Living, May 2010


  • 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


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Top custards with a dollop of whipped cream.


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