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.
Made it as per the recipe. Problem: the caramel at the bottom of the ramekin never melted or liquified again, even after being placed in the oven. Give me a solution for this, because the rest of the créme was very tasty. I just wish I had more 'caramel'.
So the ingredient list, which has a section for the caramel, which implies the other section is for the custard and not the whole recipe, says 1 cup sugar. I already know how to make custard so I went ahead and put 1 cup in there. But then if you read on the instructions say to only put 1/2 cup in the custard. So now my custard is way too sweet and the whole thing is ruined. Very poor recipe. Really misleading and not clear at all. Complete waste of food as well.
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