Classic Crème Caramel

Name: Classic 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; 3 , large eggs; 2 , large egg yolks; 2/3 cup, granulated sugar; 1 1/2 teaspoons, vanilla extract; pinch, table salt

Desserts or Baked Goods
French
Puddings, Custards, Gelatins, & Souffles

Appears in Cook's Illustrated September/October 1998, America's Test Kitchen TV

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.

SERVES 8

TIME 1¾ hours, plus 30 minutes cooling

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