Caramel Cup Custard Recipe - Cooking Index
Caramel Cup Custard Recipe - Cooking Index
| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 3 | Eggs | |
| 1 cup | 237ml | Heavy cream |
| 3/4 teaspoon | 3.8ml | Vanilla extract |
| Garnish | ||
| Whipped cream | ||
| Chopped fresh mint |
Preheat the oven to 350F.
In a non-reactive saucepan, combine 1 cup sugar and lemon juice. Cook the sugar until it dissolves and turns smooth and brown, about 10 minutes, stirring constantly. Remove from the heat and spoon 1 tablespoon of the caramel into 4 (6-ounce) ramekins. Place the ramekins in a baking pan.
In a mixing bowl, whisk the eggs, cream, vanilla and remaining sugar together, until the sugar dissolves. Pour the egg/cream mixture into each ramekin.
Fill the baking pan with enough water to reach three quarters of the way up the sides of the cups. Bake the custards for 1 hour, or until the custards are set. Remove the custards from the oven and cool. Refrigerate the custards for at least 4 hours.
Loosen the custards and invert onto a small plate. Garnish with whipped cream and fresh mint.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK
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