Espresso Crème Caramel
With just the right proportion of whole eggs to yolks, you get a creamy, tender custard that stands up nicely on the plate. And the caramel? It's a snap.
Keywords
- Desserts or Baked Goods
- French
- Puddings
- Custards
- Gelatins
- & Souffles
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 1 cup granulated sugar
- 1/3 cup water
- 2 tablespoons corn syrup
- 1/4 teaspoon lemon juice
- 1 1/2 cups whole milk
- 1 1/2 cups light cream
- 1/2 cup espresso beans (lightly crushed)
- 3 large eggs
- 2 large egg yolks
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- pinch table salt
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