Espresso Crème Caramel

Name: Espresso Crème Caramel
Yield: Serves 8
Cuisine: French
Ingredients: 1 cup, granulated sugar; 1/3 cup, water; 2 tablespoons, corn syrup; 1/4 teaspoon, lemon juice; 1 1/2 cups, whole milk; 1 1/2 cups, light cream; 1/2 cup, espresso beans (lightly crushed); 3 , large eggs; 2 , large egg yolks; 2/3 cup, granulated sugar; 1 teaspoon, vanilla extract; pinch, table salt

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Appears in Cook's Illustrated September/October 1998

Desserts or Baked Goods

French

Puddings, Custards, Gelatins, & Souffles

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.

SERVES8

TIME1¾ hours, plus 30 minutes cooling

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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...

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