Appears in Cook's Illustrated September/October 1998
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.
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...