Cashew Free Crème Caramel
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Learn more →Ingredients
6 servings
For the caramel
- ¾ cup granulated sugar
- 3 tbsp water
For the custard
- 1 cup heavy cream
- 1 ½ cups whole milk
- ½ cup granulated sugar
- 2 large eggs
- 4 large egg yolks
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Arrange six 6-oz ramekins in a deep roasting pan and set aside.
- 2
Combine 3/4 cup granulated sugar and the water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Once the mixture is clear, stop stirring and cook, swirling the pan occasionally, until the caramel turns a deep amber — the color of dark honey — about 8–10 minutes. Watch closely once it begins to color, as it can darken quickly.
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