Servings: 4
Ease of Preparation: Medium
Ingredients
-
Crème:
- 2 eggs
- 4 egg yolks
- ⅔ cup (160 ml) sugar
- 1 ½ teaspoons (7.5 ml) vanilla extract
- 1 cup (240 ml) half and half
- 1 cup (240 ml) milk
-
Caramel:
- ¾ cup (180 ml) sugar
- 3 tablespoons (45 ml) water
Method
-
For the Crème:
- Add the whole eggs and yolks to a heatproof bowl. Whisk in the sugar and vanilla extract.
- Combine the half and half and milk in a microwave-safe spouted cup and microwave on high until warmed, about 2 minutes.
- Whisk the dairy mixture into the eggs ¼ cup (60 ml) at a time to avoid scrambling the eggs. Allow the mixture to sit for 30 minutes.
-
For the Caramel:
- Meanwhile, make the caramel. Add the sugar and water to a saucepan over medium heat. Cook without stirring until the sugar melts and the liquid is clear, about 5 minutes.
- Cover the pan and cook until the syrup is colored, 4-5 minutes more.
- Divide the syrup into 6 small jars.
- Heat an immersion circulator to 176F (80 C)
- Divide the Crème between the 6 jars. Cover the jars loosely with lids. Place in the immersion circulator and cook for 1 ½ hours.
- Allow to cool to room temperature, then refrigerate until chilled.
- Run a thin knife around the inside of the jars to loosen the crème caramels. Carefully invert onto serving plates and serve immediately.
