Crème Caramel Recipe

Prepare caramel

Place 3 tbs granulated sugar and 1 tbs water in a small heavy-bottomed saucepan. Stir briefly to moisten the sugar, then set over medium heat. Do not stir after it heats; gently swirl the pan occasionally to promote even melting. Watch carefully as the sugar melts and turns golden—this will take about 6–8 minutes. When color reaches a deep amber (not burnt), immediately remove from heat.

Pour caramel into ramekins

Working quickly but carefully, divide the hot caramel among six 4–6 oz ramekins (about 2–3 tbs caramel each), tilting each ramekin to coat the bottom evenly. Set ramekins aside to let the caramel harden while you make the custard. Be careful: caramel is extremely hot.

Heat milk and cream

Preheat oven to 325°F (160°C). Split the vanilla bean lengthwise and scrape seeds with the back of a knife. In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, the scraped vanilla seeds and pod. Warm over medium heat until just below simmer (small bubbles at the edge), about 5–7 minutes. Remove from heat and allow to steep 10 minutes for vanilla infusion. Remove and discard the vanilla pod.

Whisk eggs and sugar

While the milk steeps, in a bowl whisk together 4 whole eggs, 2 egg yolks, 2 tbs granulated sugar and 1 tsp fine sea salt until smooth and slightly frothy; avoid incorporating too much air.

Temper eggs

Slowly pour about one-third of the warm milk mixture into the eggs while whisking constantly to temper. Then gradually whisk in the remaining milk until fully combined. Strain the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any coagulated bits and ensure silky texture.

Fill ramekins and bake in bain-marie

Place the caramel-lined ramekins in a large roasting pan. Pour the strained custard into the ramekins, dividing evenly. Pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the ramekins to create a bain-marie. Carefully transfer to the preheated oven and bake for 35–40 minutes, or until the custard is set at the edges but still slightly jiggles in the center when gently shaken.

Cool and chill

Remove the ramekins from the water bath using tongs or oven mitts and place on a wire rack. Let cool to room temperature (about 30–45 minutes), then cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 48 hours to fully set and develop flavor.

Unmold and serve

To unmold, run a thin knife or small offset spatula around the inside edge of each ramekin to loosen the custard. Place a small plate over the ramekin and invert quickly, giving a gentle shake to release. If the caramel sticks, briefly dip the bottom of the ramekin in hot water for 5–10 seconds, then invert again. Spoon any extra caramel that flows out over the top. Serve chilled.