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Each ramekin is covered with a thin layer of dark brown caramel.
Omit the vanilla. Crush 1/2 cup espresso beans into coarse pieces, add to the cream/milk, and heat to a simmer. Remove from the heat; infuse for 5 minutes. Strain and proceed.
Omit the vanilla. Cut a 3-inch piece of fresh ginger into very thin slices, add to the cream/milk, and heat to a simmer. Remove from the heat; infuse for 15 to 20 minutes. Strain, bring back to a simmer, and proceed.
Great recipe that follows the classics. The addition of cream makes it extra rich. In order to keep the cooking time under 1 hr I used boiling water for the water bath.
I made a double batch in a 9x13 pyrex dish. It took about 90 minutes to cook (sitting in water). But came out fine, deelish.
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