1/2 cup water
4 cups whipping cream
2 cups milk
12 egg yolks
Sweetened whipped cream or frozen
whipped dessert topping, thawed
Preheat oven to 325ºF. In a large saucepan
combine the sugar ad water. Mix with a
spoon just to make sure there are no pockets
of dry sugar. Bring to boiling over high
heat. reduce heat and, without stirring,
continue cooking until mixture reaches
the desired caramel color.
Remove from heat and carefully whisk in
1 cup of the cream. Gradually stir in
remaining 3 cups cream and the milk. Return
to medium heat and cook, stirring, to
smooth out any sugar lumps.
Remove from heat and cool for 10 minutes.
In a large bowl whisk the yolks. Whisk
about a cup of the caramel mixture into
the yolks. Slowly whisk in the remaining
caramel mixture. Strain mixture through
a fine-mesh sieve.
Pour mixture into six 8-ounce ramekins
and place in a large baking dish or roasting
pan. Add enough boiling water to come
halfway up the sides of the ramekins.
Cover ramekins with foil. Bake about 1
hour or until the center jiggles only
slightly when you tap the side of the
pan. Remove from the oven and let stand
in the hot water for another 5 minutes.
Remove ramekins from the baking dish and
chill in the refrigerator for at least
20 minutes before serving. Top with sweetened
whipped cream and serve.
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