Crème Caramel Recipe
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Caramel
In a saucepan, combine the granulated sugar and water. Cook over medium heat, stirring gently until the sugar has dissolved. Stop stirring and allow the mixture to boil until it turns a deep amber color. Carefully pour the caramel into the bottom of your ramekins, tilting to coat the bottom evenly. Set aside to cool.
- 2
Prepare the Custard
In a large mixing bowl, whisk together the whole milk, heavy cream, vanilla extract, eggs, egg yolks, and a pinch of salt until well combined. Strain the mixture through a fine-mesh sieve to remove any lumps.
- 3
Combine and Bake
Pour the custard mixture over the cooled caramel in the ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (160°C) for 40-45 minutes or until the custard is set but still slightly jiggly in the center.
- 4