Gather all the ingredients. You will also need 8 4-oz ramekins (4 oz is ½ cup or 120 ml).
Prepare boiling water (you will only need 2 Tbsp) and a cold damp towel (for Step 4).
Immediately remove from heat to a cold damp towel and add 2 Tbsp boiling water. It will create a huge splash so please be careful. You can shield with a lid or wear oven mitts to protect your hands. Stir the saucepan to mix together. This will slightly thin out the caramel sauce and ensure that it doesn’t become too thick in the ramekins.
If you’re using powder gelatin, combine 3 tsp (10 g) gelatin powder and ¼ cup (60 ml) water and let stand for 1 minute. Then microwave on high for 30-40 seconds and stir. It’s ready to use.
Once gelatin sheets are bloomed, bring 1 inch (2.5 cm) of water to simmer and place the bowl of gelatin mixture over the saucepan (double boiler). Make sure to use a heat resistant bowl which is larger than the opening of the saucepan. Steam will immediately warm up the glass bowl and start dissolving the gelatin. Turn off the heat and set aside. If somehow you end up taking a long time to do the following process and the gelatin has set into a solid, you will need to melt it back into a liquid with a double boiler again.
Pour the mixture back into the saucepan. Cook over medium-low heat, stirring constantly (keep an eye on the pot ALL THE TIME; otherwise the mixture will burn on the bottom), until the mixture coats a spoon with a thin film or small bubbles start to form at edges of the pan, or reaches 160 ºF (71 ºC).
Gelatin Powder/Sheets: 1 pouch of Knox gelatin powder is 7 grams, about 2 ½ Tbsps. You can make it with one pouch. I buy these gelatin sheets.
Egg Whites Recipes: Click here.
Equipment you will need:
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.