Add carefully one-fourth cup of water and simmer the mixture, stirring, until the caramel is dissolved ... Strain the custard through a fine sieve into another bowl. Skim off the froth and ...

Bring 1 cup cream and coffee beans ... Strain coffee-infused cream into caramel cream; discard coffee beans in strainer. Sprinkle top of each custard with 1 teaspoon raw sugar.

Ah, crème caramel, that eggy caramel custard that bakes atop a layer of ... In a medium nonreactive saucepan, place 1/2 cup sugar and 2 tablespoons water; swirl to combine. Bring to simmer ...

This rich custard cooked in a soufflé dish ... until the mixture becomes a dark blond caramel. Pour about 1/4 cup of the caramel into a 4- to 5-cup soufflé dish, and tilt the dish so the ...

Arrange eight 1-cup ramekins in a large roasting pan ... then run a thin knife around the edge of the ramekin to loosen the custard. Invert the crème caramel onto a plate. Repeat with the ...

The Hershey Company has announced that they are introducing the Reese's Caramel Big Cup, adding a layer of caramel to their original peanut butter cup in a "big cup" format for the first time.