Crème Caramel

Ingredients:

For the Caramel:

150 g caster sugar (¾ cup)

3 tbsp water

For the Cream:

500 ml whole milk (2 cups)

1 vanilla pod or 1 tsp vanilla extract

3 whole eggs

2 egg yolks

100 g caster sugar (½ cup)

Instructions:

Prepare the Caramel:

In a saucepan, heat the sugar and water over medium heat without stirring until you obtain a golden caramel.

Immediately pour the caramel into the bottom of individual ramekins or a flan mold, tilting to distribute the caramel evenly. Let it harden.

Heat the Milk:

In another saucepan, heat the milk with the split vanilla pod and its seeds (or vanilla extract). Bring to a simmer, then remove from the heat and let infuse for a few minutes.

Prepare the Cream Mixture:

In a bowl, whisk the whole eggs, egg yolks, and sugar until the mixture is slightly frothy.

Remove the vanilla pod from the hot milk, then gradually incorporate the milk into the egg-sugar mixture, whisking gently to avoid cooking the eggs.

Assemble the Creams:

Pour the mixture gently over the caramel in the ramekins or flan mold.

Cooking in a Bain-Marie:

Preheat your oven to 150°C (300°F). Place the ramekins in a large baking dish and pour hot water halfway up the ramekins.

Bake in a bain-marie for 40-50 minutes, until the custards are just set (they should be slightly wobbly in the center).

Cool and Unmold:

Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

To unmold, run a knife around the edges and gently invert onto a plate.

Serve:

Serve chilled and admire the cascade of melted caramel!

Prep Time: 20 minutes

Cooking Time: 40-50 minutes

Chilling Time: 4 hours

Total Time: ~5 hours 10 minutes

Servings: 6