DifficultyBeginner

Yields6 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

Ingredients
Caramel:
 ¾ cup sugar
Custard:
 2 cups milk
  cup sugar
 3 eggs
 2 egg yolks
 2 tsp ground ginger
 2 tsp ground turmeric
 2 tsp vanilla extract

Directions
1

Preheat oven 350 degrees.

2

Fill a 9x13 inch ovenproof baking dish 1/3 of the way with hot water, and place in oven.

3

Have six 6-ounce ramekins ready to fill.

4

In a small skillet heat 3/4 cup sugar over medium heat. As sugar begins to caramelize, stir to brown evenly.

5

When caramel reaches deep golden color, divide evenly between 6 ramekins. Set aside.

6

In a medium bowl, combine eggs, yolks, sugar and spices, whisking to combine well.

7

Heat milk over medium heat until just about to boil. Whisk hot milk gradually into egg sugar mixture. Add vanilla extract to hot milk mixture then strain thru fine sieve.

8

Divide custard evenly between 6 ramekins.

9

Place custard cups carefully into water bath in oven.

10

Bake 30-35 minutes or until center just begins to set. It should still be a little jiggly. Carefully remove from water bath to cool.

11

Refrigerate overnight.

12

To unmold, place each cup in a shallow dish of hot water to soften caramel.

13

Use a small knife to run around edge of dish then unmold by placing serving dish upside down over cup then flip over to unmold.

Ingredients

Ingredients
Caramel:
 ¾ cup sugar
Custard:
 2 cups milk
  cup sugar
 3 eggs
 2 egg yolks
 2 tsp ground ginger
 2 tsp ground turmeric
 2 tsp vanilla extract

Directions

Directions
1

Preheat oven 350 degrees.

2

Fill a 9x13 inch ovenproof baking dish 1/3 of the way with hot water, and place in oven.

3

Have six 6-ounce ramekins ready to fill.

4

In a small skillet heat 3/4 cup sugar over medium heat. As sugar begins to caramelize, stir to brown evenly.

5

When caramel reaches deep golden color, divide evenly between 6 ramekins. Set aside.

6

In a medium bowl, combine eggs, yolks, sugar and spices, whisking to combine well.

7

Heat milk over medium heat until just about to boil. Whisk hot milk gradually into egg sugar mixture. Add vanilla extract to hot milk mixture then strain thru fine sieve.

8

Divide custard evenly between 6 ramekins.

9

Place custard cups carefully into water bath in oven.

10

Bake 30-35 minutes or until center just begins to set. It should still be a little jiggly. Carefully remove from water bath to cool.

11

Refrigerate overnight.

12

To unmold, place each cup in a shallow dish of hot water to soften caramel.

13

Use a small knife to run around edge of dish then unmold by placing serving dish upside down over cup then flip over to unmold.

GINGER TURMERIC CREME CARAMEL