Reviews (1) Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 07/11/2014 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!
Back to Caramel Custards All Reviews for Caramel Custards - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Caramel Custards Recipe Summary prep: 10 mins total: 60 mins Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes Top custards with a dollop of whipped cream.
Gallery Caramel Custards
Recipe Summary prep: 10 mins total: 60 mins Servings: 4
Gallery
Caramel Custards
Caramel Custards
Caramel Custards
Recipe Summary prep: 10 mins total: 60 mins Servings: 4
Recipe Summary
prep: 10 mins total: 60 mins
Servings: 4
prep: 10 mins
total: 60 mins
prep:
10 mins
total:
60 mins
Servings: 4
4
Ingredients
Ingredients
- 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
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.
Cook’s Notes
Top custards with a dollop of whipped cream.
Reviews (1)
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 07/11/2014 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!
Reviews (1)
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
Add Rating & Review
10 Ratings 5 star values: 2 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
10 Ratings 5 star values: 2 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
10 Ratings 5 star values: 2 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 07/11/2014 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!Martha Stewart Member
Rating: Unrated 07/11/2014
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!
Rating: Unrated
All Reviews for Caramel Custards
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Caramel Custards
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
