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Ingredients
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Custard
Caramel
Method
Caramel Preparation
- 1
Prepare the Caramel
In a saucepan, combine 1 cup of granulated sugar with 1 tablespoon of water over medium heat. Stir gently until the sugar dissolves.
- 2
Cook Sugar
Continue to cook the sugar without stirring until it turns a deep amber color, about 8-10 minutes. Watch closely to avoid burning.
- 3
Pour Caramel
Quickly pour the caramel into a 1/2 pint ramekin or serving dish, tilting to coat the bottom evenly. Set aside to cool and harden.
Custard Preparation
- 4
Heat the Milk and Cream
In a medium saucepan, combine 1 cup of whole milk and 1 cup of heavy cream. Heat over medium heat until just steaming, but do not boil.
- 5
Mix Sugar and Eggs
In a mixing bowl, whisk together 1 tablespoon of granulated sugar, 3 large eggs, and 2 large egg yolks until well combined.
- 6
- 7
Add Vanilla
Stir in 1 teaspoon of vanilla extract until fully incorporated.
- 8
Strain Custard
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
- 9
Fill Ramekin
Pour the custard into the prepared ramekin over the hardened caramel.
- 10
- 11
Cool and Chill
Remove the ramekin from the water bath and let it cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours, or overnight for best results.
- 12
Serve
To serve, run a knife around the edge of the caramel custard to loosen. Invert onto a plate, allowing the caramel to drizzle over the custard.
