Crème Caramel

FREE RECIPE PREVIEW

Ingredients — preview

• 1 cup sugar
• 1/3 cup water
• 2 tablespoons corn syrup
• 1/4 teaspoon lemon juice
• 1 cups milk

Preparation — preview

1. In a medium saucepan and without stirring, bring sugar, water, corn syrup, and lemon juice to simmer over medium-high heat, washing sides of pan with a wet pastry brush to remove any sugar crystals that might cause syrup to turn grainy.
2. Continue to cook until syrup turns from clear to golden, swirling pan gently to ensure even browning, about 8 minutes.
3. Continue to cook, swirling pan gently and constantly, until large, slow bubbles on mixture’s surface turn honey-caramel in color, 4 to 5 minutes longer.
4. Remove pan immediately from heat and, working quickly, pour a portion of the caramel into each of 8 ungreased 6-ounce ovenproof ramekins.
5. Allow caramel to cool and harden, about 15 minutes.
6. Adjust oven rack to center position and heat oven to 350˚F.
7. Heat milk and cream, stirring occasionally, in medium saucepan over medium heat until steam appears and/or an instant-read thermometer held in the liquid registers 160 degrees, 6 to 8 minutes; remove from heat.
8. Meanwhile, gently whisk eggs, and sugar in large bowl until just combined.
9. Off heat, gently whisk warm milk mixture, salt, and vanilla into eggs until just combined but not at all foamy.