准备

For the custard:

• 将烤箱加热到325°F。用中火在中火中加热奶油和牛奶，直到烫伤（您会在锅的侧面看到小气泡）。如果使用的话，将香草豆分成一半，然后将种子刮入奶油中。同时，在一个中等大小的碗中，慢慢将1/2杯糖搅拌到蛋黄和鸡蛋中。将热奶油/牛奶慢慢搅拌到糖/蛋黄混合物中。将混合物通过细筛将其过滤成投手或测量杯。如果使用，请搅拌盐和香草提取物。

For the caramel:

• Arrange six 6-oz. ramekins in a baking dish with deep sides and set aside. Put remaining 1/2 cup sugar in a clean saucepan. Carefully add just enough water to dissolve the sugar, and set the pot over high heat.
• After a few minutes, the mixture will come to a furious boil; several minutes later, as more water evaporates, it will boil more viscously, and finally it will start to color. Swirl the pan around to even out the caramelization. Once the sugar has started to caramelize, watch it carefully. It takes just seconds for caramel to go from great to burnt.
  
  The mixture will come to a furious boil.

• When the caramel is an even dark brown, carefully pour it into the ramekins. Caramel at this stage is over 300°F, so be extremely careful when handling it. Divide it evenly so that each ramekin is covered with a thin layer of dark brown caramel.

  Each ramekin is covered with a thin layer of dark brown caramel.

To bake:

• Pour the custard into the caramel-lined ramekins, fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil. Bake until just set, 25 to 50 minutes. Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish. Carefully remove the baking dish from the oven and let the ramekins cool in the water bath. Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
• 在蛋ust的边缘跑一把薄刀，然后将其倒入甜点盘上，将任何焦糖从小模子刮到蛋ust到蛋ust。

Espresso custard
省略香草。将1/2杯浓缩咖啡豆粉碎成粗碎片，加入奶油/牛奶中，然后加热到火煮。从火上移开；注入5分钟。紧张并继续。

Ginger custard
省略香草。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.