1 teaspoon gelatin
2 teaspoons water
3/4 cup sugar
1/2 cup water
2 large eggs
1 large egg yolk
1 cup cream
1/2 cup milk
1/4 cup sugar
1/2 vanilla pod, cut down the middle
pinch of salt
Stir gelatin and water in a small bowl until dissolved.
Put sugar in a large skillet over medium heat.
Cook, without stirring, until sugar at edges begins to melt and turn clear.
Continue to cook, stirring, until amber.
It takes about 2 minutes.
Remove from heat.
Stir inn water.
Set it aside to cool of.
Whisk eggs and yolk in a bowl.
Bring cream, milk, sugar, vanilla and salt to a simmer in a pan.
Whisk half of the hot cream mixture into the eggs.
Pour it then back into the saucepan.
Add gelatin, Reduce to low, cook, stirring constantly, just until mixture is thick enough to coat the back of a spoon.
Remove the vanilla pod.
Cool and pour into small ramekins or bowls.
Let the crème caramels set, pour the caramel sauce over and serve.Photo by Ellen Silverman