Espresso Crème Caramel

From the episode Puddings—from Simple to Spectacular

Why This Recipe Works

For our crème caramel recipe, we wanted a custard that was creamy and tender enough to melt in our mouths, yet firm enough to unmold without collapsing on the serving plate. The most important part of the crème caramel recipe, we discovered...

Why This Recipe Works

For our crème caramel recipe, we wanted a custard that was creamy and tender enough to melt in our mouths, yet firm enough to unmold without collapsing on the serving plate. The most important part of the crème caramel recipe, we discovered, is the proportion of egg whites to egg yolks. Too many whites produced a rubbery, almost solid custard; too few and our custard collapsed. Creating a custard that's creamy and smooth also depends on maintaining a gentle heating environment; this was provided by baking the custard in a water bath, a traditional procedure for custard.

Espresso Crème Caramel