Directions: |
Directions:Preheat oven to 325 degrees.
Boil a large pot of water.
In a heavy bottomed saucepan, combine 1/2 cup sugar and 1/4 cup boiling water. Cook over med. high, stirring until sugar has dissolved. Then cook without stirring until syrup turns golden brown (this is the tricky part--you have to get it just before it gets too dark or it will taste burned). This takes about 8-10 minutes. Carefully add half and half. The mixture may clump and sputter (ours sure did--and you have to patiently work with the globs until they finally re-melt into the half and half. But it's worth it I promise!). Keep stirring until smooth and remove from heat.
In a medium bowl whisk the egg yolks, remaining 1/2 cup sugar, vanilla and salt until pale yellow and thick. Stir constantly with wooden spoon, gradually pour in the caramel mixture. Skim off any foam.
Divide mixture into six 6 oz. custard cups. (the ramekins we had were 4 oz, so we got a lot more--like 8 or 9 I think). Line a baking pan with dish towel, place ramekins on towel. Transfer to oven, and then pour enough boiling water into pan to come halfway up sides of ramekins. Cover loosely with foil.
Bake custards until set but slightly wobbly, about 40 to 45 minutes (less if you use smaller cups, as we did).
Carefully remove ramekins from pan. Refrigerate at least 4 hours. Garnish with toffee before serving. |
This recipe for Caramel Custards is from