Crème Caramel Recipe

Prepare caramel

Preheat oven to 325°F (160°C). In a small heavy saucepan, combine 2 tablespoons granulated sugar and 1 tablespoon water. Gently heat over medium, without stirring, swirling the pan occasionally until the sugar melts and turns a deep amber (about 6–8 minutes). Remove from heat immediately and carefully divide the caramel among 6 ramekins (about 4–5 oz ramekins), swirling to coat the bottom evenly. Set ramekins aside to let caramel set.

Heat milk and cream

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Bring just to a simmer over medium heat (do not boil), stirring occasionally. Remove from heat.

Whisk eggs and sugar

In a heatproof bowl, whisk together 1 cup granulated sugar, 3 whole eggs and 2 egg yolks until sugar begins to dissolve and mixture is smooth. Add a pinch of fine sea salt and 1 tsp vanilla extract.

Temper and strain

Slowly pour about one quarter of the hot milk-cream into the egg mixture in a thin stream, whisking constantly to temper. Continue adding the remaining hot milk-cream gradually. Strain the combined custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and vanilla pod fragments if present.

Fill ramekins and bake

Divide the strained custard evenly among the caramel-lined ramekins. Place ramekins into a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins (bain-marie). Carefully transfer to the oven and bake for 35–40 minutes, or until custards are set around the edges but still slightly wobbly in the center.

Cool

Remove ramekins from the water bath and transfer to a cooling rack. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set and develop flavor.

Unmold

When ready to serve, run a thin knife around the edge of each ramekin to loosen. Place a serving plate over the ramekin, invert and gently lift the ramekin off so the caramel-covered custard releases onto the plate. If caramel sticks, briefly dip the bottom of the ramekin in hot water to loosen.

Preheat oven to 400°F (200°C). Halve and pit 6 ripe apricots. In a bowl, toss apricot halves with 2 tablespoons honey, 1 teaspoon lemon juice, 1 teaspoon melted butter, and a pinch of freshly ground black pepper so each piece is lightly coated.

Arrange apricots cut-side up on a parchment-lined baking sheet. Roast for 12–15 minutes, until apricots are softened and slightly caramelized at the edges. Remove from oven and let cool to room temperature. Reserve any juices for plating if desired.

Bloom gelatin

Bloom gelatin: sprinkle 1/2 teaspoon gelatin over 1 tablespoon cold water and let sit 5 minutes.

In a small saucepan, combine 1/2 cup whole milk, 1/4 cup heavy cream, 1 tsp sugar, and 2 tbsp fresh tarragon leaves. Warm gently over low heat until steaming (do not boil) to infuse the tarragon for 5 minutes. Remove from heat and let steep 10 minutes.

Return the infused milk mixture to low heat just until warm. Remove the tarragon leaves (press to extract liquid). Stir in the bloomed gelatin until fully dissolved. Cool slightly, then chill until just starting to set around the edges (10–15 minutes).

Using an immersion blender or small whip, aerate the chilled tarragon liquid to create a light foam. Alternatively, pour into a siphon (chargers) and charge according to manufacturer instructions for a stable foam. Keep refrigerated and use within 2–3 hours.

Prep

Prepare a baking sheet lined with parchment and lightly oil it or grease a small, heatproof bowl for pouring honeycomb.

Make caramel

In a medium heavy saucepan, combine 3/4 cup granulated sugar and 1 tablespoon water. Warm over medium heat, stirring just to moisten sugar until it dissolves. Once sugar dissolves, stop stirring and let syrup come to a boil until it turns a deep amber color (watch carefully; this happens quickly). This typically takes 6–8 minutes.

Finish honeycomb

Remove pan from heat and quickly stir in 2 tablespoons golden syrup (or light corn syrup). Immediately and vigorously whisk in 1 teaspoon baking soda so mixture foams up. Pour the foaming mixture immediately onto the prepared parchment in a thin layer or into the greased bowl. Allow honeycomb to cool and harden at room temperature (about 30 minutes). Break into bite-sized shards just before serving.

Place unmolded crème caramel in the center of each serving plate. Arrange 2 roasted apricot halves alongside each custard, spooning any reserved roast juices over them sparingly.

Spoon or pipe a small dollop of tarragon foam on top or beside the custard — keep it light so the custard's surface remains visible.

Garnish each plate with a shard of honeycomb for crunch and a small tarragon sprig or micro tarragon. Drizzle up to 2 teaspoons honey over the apricots and around the plate as desired.

Serve immediately so the honeycomb stays crisp and the foam remains aerated.