These single-serve sweets take only 10 minutes to prep, and you probably already have everything you need in the house.
- Servings: 4
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
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.