For the caramel sauce:
1 cup sugar
1/3 cup water
2 tbsp. corn syrup
1/4 tsp. lemon juice
For the custard:
1 1/2 cups whole milk
1 1/2 cups light cream
3 eggs plus 2 egg yolks
2/3 cup sugar
1 1/2 tsp. vanilla extract
A pinch of salt
To make the caramel sauce:
Combine all ingredients in a small, non-reactive saucepan and bring to a boil
without stirring over moderate heat. Cook, swirling the pan gently, until the
syrup is honey colored and large bubbles form on the surface. Remove from the
heat and carefully pour the syrup into 6 to 8 ungreased, 6-oz. oven-proof
ramekins or custard cups. Set aside.
To make the custard:
Heat the milk and cream in a separate saucepan over moderate heat just until
steam begins to appear.
Meanwhile, whisk together the eggs, yolks, and sugar just enough to combine them
- you do not want any bubbles in the mixture. Remove from the heat and gently
whisk the milk mixture, vanilla, and salt into the egg mixture. Strain into a
pot or measuring cup with a pouring spout and divide evenly between the
Place the ramekins in a deep baking pan with about 1 inch of hot water in it and
place in the center of a preheated 350ºF. oven.
Bake 35 to 40 minutes, until the tip of a knife inserted about halfway between
the edge and the center of the ramekin comes out clean. Remove from the oven and
cool on wire racks. Refrigerate until ready to serve.
To serve, run the blade of a small knife around the edge and invert an
individual serving plate over each ramekin. Carefully turn the two over and
shake gently to release the custard.
Serves 6 to 8