Creme Caramel

Directions

1. 1
   Stir the gelatin and 2 teaspoons water in a small bowl until dissolved.
2. 2
   Put 3/4 cup sugar into a large skillet over medium-high heat.
3. 3
   Cook, without stirring, until sugar at edges begins to melt and turn clear, about 3 minutes.
4. 4
   Continue to cook, stirring constantly, until medium amber, 1 1/2 to 2 minutes.
5. 5
   Remove from heat.
6. 6
   Stir in 1/2 cup plus 2 tablespoons water.
7. 7
   If sugar begins to solidify, return pan to medium heat until melted.
8. 8
   Set caramel aside to cool completely.
9. 9
   Prepare an ice-water bath; set aside.
10. 10
    Whisk eggs and yolk in a medium bowl; set aside.
11. 11
    Bring cream, milk, 1/4 cup sugar, and the salt to a simmer in a medium saucepan over medium-high heat.
12. 12
    Whisk half the hot cream mixture into the eggs.
13. 13
    Pour cream-egg mixture back into saucepan.
14. 14
    Add gelatin mixture; whisk until combined.
15. 15
    Reduce heat to low.
16. 16
    Cook, stirring constantly, just until mixture is thick enough to coat the back of a spoon, about 3 1/2 minutes.
17. 17
    Pour custard into a bowl set in the ice-water bath.
18. 18
    Let cool completely, stirring constantly, about 3 minutes.
19. 19
    Transfer to a large, shallow bowl.
20. 20
    Refrigerate until set, at least 30 minutes.
21. 21
    Pour reserved caramel over custard.
22. 22
    Divide among serving cups or bowls.