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  • 3 1/3 cups granulated sugar, divided
  • 1/3 cup water
  • 3 Tbs. light corn syrup
  • 1/2 tsp. lemon juice
  • 3 cups whole milk
  • 3 cups heavy cream
  • 6 eggs
  • 4 egg yolks
  • 2 tsp. pure vanilla extract
  • 2 oz. Cuarenta y Tres liquor

    In saucepan, bring two cups sugar, water, corn syrup, and lemon juice to a simmer over medium heat. Swirl pan carefully until caramel forms and becomes amber in color. Pour evenly into 12 six-ounce ramekins and leave to harden.

    Preheat oven to 375°F. Combine milk, cream, eggs, egg yolks, remaining sugar, vanilla, and liquor. Pour into ramekins and bake in water bath for approximately 40 minutes or until custard is just set. Remove from water bath and refrigerate. Serve topped with fresh fruit or chocolate.