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Caramel Custards

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

  • 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 Note

Serving idea: Top custards with a dollop of whipped cream.


Reviews (1)

  • MutsumiGoose 11 Jul, 2014

    We love this recipe. I have made it as written and it is lovely. I have also tripled it for a party and it filled 17 4-oz mason jars up to the threading. If you do triple the recipe, the caramel is a bit tricky. Be sure to remove the pan from the heat when it is LIGHT amber and smells caramelized -- it will cook/darken for another 30-60 seconds even after removing it from the heat. But don't remove it too early or it won't taste like caramel at all. Have fun!

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