Classic Crème Caramel
Why This Recipe Works
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, is the proportion of egg whites to egg yolks. Too many whites produced a rubbery, almost solid custard; too few and our custard collapsed. Creating a custard that's creamy and smooth also depends on maintaining a gentle heating environment; this was provided by baking the custard in a water bath, a traditional procedure for custard.