Cost Breakdown

Critical Success Points

• • Caramel must reach a deep amber color without burning
• • Temper the hot milk mixture into the eggs slowly to avoid curdling
• • Bake in a water bath to ensure even gentle cooking
• • Cool completely before refrigerating to prevent condensation on the caramel

Safety Warnings

• • Caramel is extremely hot; handle with care to avoid burns.
• • The water bath and hot ramekins are heavy and can slip; use wrapped tongs.
• • Do not over‑bake; over‑cooked custard becomes rubbery.