This creamy dessert features an easy stove top caramel sauce blended with a custard and baked. Top each serving with a generous dollop of whipped cream and a sprinkle of cinnamon, if you like.
In a heavy saucepan over medium-high heat, combine the sugar with
Combine the cream and milk in a large saucepan over medium-high heat and warm until small bubbles appear at the edges of the pan. Remove from the heat.
In a bowl, whisk the egg yolks until smooth. Slowly add the caramel mixture, stirring constantly until mixed. Strain through a fine-mesh sieve into a glass measuring cup.
Have ready a kettle full of boiling water. Pour the custard into six
Carefully remove the custards from the water bath and let cool. Refrigerate for several hours or for up to overnight until well chilled. Garnish each with a dollop of créme fraîche, sprinkle with the cinnamon, and serve chilled or at room temperature.
© 2011 All rights reserved. Published by Weldon Owen.