Crme Caramel

Every bite combines sweet caramel and tender custard.

By America's Test Kitchen | April 27, 2012

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Serves 8 The caramel is best prepared in a light-colored pan so that you can gauge its color as it cooks. Be careful handling the caramel, as it gets extremely hot. The best way to clean stuck-on caramel from the ramekins after unmolding the custards is to fill them with boiling water and let them sit for a few minutes until the caramel dissolves. cup water 1 cups (11 ounces) sugar 3 large eggs, room temperature 2 large egg yolks, room temperature 1 teaspoons vanilla extract Pinch salt 3 cups half-and-half 1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Place a kitchen towel on the bottom of a large roasting pan and arrange eight 6-ounce ramekins on the towel. Bring a kettle of water to a boil. 2. Pour the cup water into a medium saucepan, then following the photos, pour 1 cup of the sugar into the center of the pan (dont let it hit the pan sides). Gently stir the sugar with a clean spatula to wet it thoroughly. Bring to a boil over medium-high heat and cook, without stirring, until the

sugar has dissolved completely and the liquid has a faint golden color (about 300 degrees on a candy thermometer), 6 to 10 minutes. 3. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the caramel has a dark amber color (about 350 degrees on a candy thermometer), 3 to 4 minutes longer. Immediately remove the pan from the heat and, working quickly but very carefully, pour about 2 tablespoons of the caramel into each ramekin. Let the caramel cool slightly until hardened. 4. Whisk the eggs, egg yolks, vanilla, salt, and the remaining cup sugar together in a large bowl. Heat the half-and-half in a medium saucepan over medium heat until steaming, then whisk it into the egg mixture until just combined. Strain the custard through a fine-mesh strainer into a large liquid measuring cup or pitcher. Pour the custard evenly into the ramekins on top of the caramel. 5. Place the roasting pan in the oven and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake the custards until a small knife inserted halfway between the center and edge comes out clean, 35 to 40 minutes. 6. Carefully remove the ramekins from the water bath using tongs and a sturdy spatula and let the custards cool to room temperature, about 2 hours. Set the ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 2 hours. 7. TO SERVE: Following the photos, run a small knife around each ramekin to loosen the custard. Place an inverted serving plate over the top and quickly flip the custard onto the plate, shaking the ramekin gently to help release the custard and caramel. Drizzle any extra caramel sauce over the top (some caramel will remain stuck in the ramekin). TO MAKE AHEAD: The baked crme caramels, covered tightly with plastic wrap, can be refrigerated for up to 1 day before serving.