Emeril’S Caramel Cup Custard

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Servings: 4 Difficulty: Advanced
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Rich, silky custard cups with a perfect homemade caramel base and a hint of lemon zest
Emeril's Caramel Cup Custard recipe image

This elegant dessert captures the essence of classic crème brûlée meets crème caramel. The custard is incredibly smooth and rich, thanks to a blend of heavy cream and fresh eggs, while the homemade caramel provides a deep, toffee-like sweetness that coats the palate. A subtle touch of lemon juice cuts through the richness, adding a bright note that balances the heavy cream. These individual ramekins are perfect for dinner parties or special occasions, offering a sophisticated yet comforting end to the meal. The texture is delicate and jiggly, sliding easily onto the plate when inverted. ItâÂÂs a show-stopping treat that feels luxurious but is surprisingly straightforward to prepare with pantry staples.

Emeril's Caramel Cup Custard recipe image
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Emeril’S Caramel Cup Custard

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 555.9

Description

This elegant dessert captures the essence of classic cr&# 195;¨me brûlée meets crème caramel. The custard is incredibly smooth and rich, thanks to a blend of heavy cream and fresh eggs, while the homemade caramel provides a deep, toffee-like sweetness that coats the palate. A subtle touch of lemon juice cuts through the richness, adding a bright note that balances the heavy cream. These individual ramekins are perfect for dinner parties or special occasions, offering a sophisticated yet comforting end to the meal. The texture is delicate and jiggly, sliding easily onto the plate when inverted. ItâÂÂs a show-stopping treat that feels luxurious but is surprisingly straightforward to prepare with pantry staples.

Ingredients

Directions

  1. Preheat the oven to 350ðF (175ðC).
  2. In a small, non-reactive saucepan, combine 1 cup of sugar and the fresh lemon juice over medium heat.
  3. Stir the mixture constantly until the sugar dissolves and begins to turn a light amber color, about 5-7 minutes.
  4. Remove from heat immediately once it reaches a rich golden brown, being careful not to burn it.
  5. Quickly divide the hot caramel among four 6-ounce ramekins, tilting them to coat the bottom and lower sides.
  6. Place the ramekins in a large roasting pan or baking dish.
  7. In a mixing bowl, whisk together the eggs, remaining 1/4 cup sugar, heavy cream, and vanilla extract until smooth and well combined.
  8. Strain the custard mixture through a fine-mesh sieve to ensure a silky texture, then pour into the caramel-lined ramekins.
  9. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins.
  10. Bake for 45-55 minutes, or until the custards are set on the edges but still slightly jiggly in the center.
  11. Remove the ramekins from the water bath and let them cool to room temperature.
  12. Cover and refrigerate for at least 4 hours, or overnight, to fully set and chill.
  13. To serve, run a thin knife around the edge of each custard, then invert onto a plate so the caramel sauce flows over the top.
  14. Garnish with a dollop of whipped cream and a sprig of fresh mint if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 555.9kcal
% Daily Value *
Total Fat 25.7g40%
Saturated Fat 14.4g72%
Cholesterol 205.9mg69%
Sodium 53.0mg3%
Total Carbohydrate 77.3g26%
Dietary Fiber 0.0g0%
Sugars 77.0g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: custard, caramel, dessert, emeril, ramekin, baking, pudding, creamy, rich, vanilla, eggs, heavy cream, lemon, chilled, indulgent, smooth, toffee, individual, classic, homemade
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