Creme Caramel

Ingredients

• 3/4 cup Granulated Sugar
• 1/4 cup Water
• 1/2 cup Granulated Sugar
• 1 3/4 cups Heavy Cream
• 3/4 cup Whole Milk
• 4 Large Eggs
• 2 Egg Yolks
• 1 teaspoon Vanilla Extract
• 1 tablespoon Tapioca Starch
• 1/8 teaspoon Pinch of Salt

Instructions

1. 1

   Preheat oven to 325°F (160°C).

2. 2

   In a small saucepan over medium heat, combine 3/4 cup sugar and 1/4 cup water. Cook, swirling occasionally, until sugar dissolves and mixture turns a deep amber color. Be careful not to burn.

3. 3

   Immediately pour the caramel evenly into the bottom of four ramekins.

4. 4

   In a separate saucepan, combine heavy cream and milk. Heat over medium heat until just simmering.

5. 5

   In a bowl, whisk together 1/2 cup sugar, eggs, egg yolks, tapioca starch and salt until smooth.

6. 6

   Slowly pour the warm cream mixture into the egg mixture, whisking constantly to temper the eggs. Stir in vanilla extract.

7. 7

   Strain the custard mixture through a fine-mesh sieve to remove any lumps.

8. 8

   Pour the custard evenly into the ramekins over the caramel.

9. 9

   Place the ramekins in a baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins (bain-marie).

10. 10

    Bake for 30-40 minutes, or until the custard is set around the edges but still slightly jiggly in the center. Remove from the oven and let cool completely in the water bath.

11. 11

    Refrigerate for at least 4 hours, or preferably overnight.

12. 12

    To serve, run a thin knife around the edge of each ramekin. Invert onto a serving plate. Tap the bottom of the ramekin to release the creme caramel.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.