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Creme Caramel

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  • Total Time:
  • Servings: 4
Creme Caramel

Photography: Beatriz Da Costa

Source: Martha Stewart Living, March 2006

Ingredients

  • 1 teaspoon unflavored gelatin
  • 1 cup sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • Pinch of salt

Directions

  1. Stir gelatin and 2 teaspoons water in a small bowl until dissolved.

  2. Put 3/4 cup sugar into a large skillet over medium-high heat. Cook, without stirring, until sugar at edges begins to melt and turn clear, about 3 minutes. Continue to cook, stirring constantly, until medium amber, 1 1/2 to 2 minutes. Remove from heat. Stir in 1/2 cup plus 2 tablespoons water. If sugar begins to solidify, return pan to medium heat until melted. Set caramel aside to cool completely.

  3. Prepare an ice-water bath; set aside. Whisk eggs and yolk in a medium bowl; set aside. Bring cream, milk, 1/4 cup sugar, and the salt to a simmer in a medium saucepan over medium-high heat. Whisk half the hot cream mixture into the eggs. Pour cream-egg mixture back into saucepan. Add gelatin mixture; whisk until combined. Reduce heat to low. Cook, stirring constantly, just until mixture is thick enough to coat the back of a spoon, about 3 1/2 minutes.

  4. Pour custard into a bowl set in the ice-water bath. Let cool completely, stirring constantly, about 3 minutes. Transfer to a large, shallow bowl. Refrigerate until set, at least 30 minutes. Pour reserved caramel over custard. Divide among serving cups or bowls.

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