Food & Cooking Recipes Dessert & Treats Recipes Caramel Custards 3.7 (10) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 28, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs Servings: 4 These single-serve caramel custards take only 10 minutes to prep, and you probably already have everything you need in the house. Ingredients ⅓ cup sugar ¼ cup plus 1 tablespoon water ¾ cup whole milk ¼ cup heavy cream 5 large egg yolks 1 teaspoon pure vanilla extract Coarse salt Directions 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. Cook's Notes Top custards with a dollop of whipped cream. Rate it Print