Make the caramel . Arrange eight 1-cup ramekins in a large roasting pan. In a small saucepan, bring the sugar, corn syrup, and water to a simmer over moderate heat, stirring lightly to dissolve ...

Creme caramel. Total time: 1½ hours, plus cooling and chilling times. Servings: 8. Note: From Thomas Keller of the French Laundry and Bouchon restaurants. Adapted from Thomas Keller’s ...

Prepare caramel: Set a 1-quart ovenproof soufflé dish next to stove. In a medium nonreactive saucepan, place 1/2 cup sugar and 2 tablespoons water; swirl to combine. Bring to simmer on medium ...

Note: Adapted from Thomas Keller’s Bouchon. This recipe calls for 8 (7- to 8-ounce) crème caramel cups or ramekins. 1. Arrange 8 (7- to 8-ounce) crème caramel cups or ramekins in a baking pan ...

Make this super easy homemade crème brûlée recipe with a smooth and silky texture and crunchy caramel, just like in ...

Learn the secret to making smooth, light crème caramel with caramel syrup.

Creme Caramel is a custard baked in a ramekin or mold with a layer of caramel at the bottom. In some respects, it is similar to the creme brulee that you see on many restaurant menus.

Preparation. Step 1. Combine milk, coffee, lemon zest, and ½ cup sugar in a small saucepan. Scrape in vanilla seeds; add pod. Bring to a gentle simmer over medium heat.