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.
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...