Creme Caramel

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Ingredients

Caramel

• 1/2 cup sugar

• 2 tbsp water

Creme

• 2 cup milk

• 1 cup cream

• 1/3 cup sugar

• 2 eggs

• 3 egg yolks

• vanilla

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Method 

• Preheat the oven to 350°F/180°C. 

• Add the sugar and water to a saucepan. 

• Swirl the pan until it is a deep brown, without stirring.

• Equally divide the caramel into the bottom of each ramekin (around 4 to 5 (6-ounce) ramekins). 

• Swirl to coat the bottom. Set aside.

• In a saucepan, add the milk and heavy cream. Heat on medium-low heat until just hot, not boiling. 

• Gently stir together the eggs, egg yolks, vanilla, and sugar in a until combined.

• Slowly incorporate the hot milk into the eggs. 

• Strain the mixture.

• Pour the custard over the caramel in each ramekin.

• Bake in a ban-marie for 25 to 30 minutes or until the custard still jiggles but is just set.

• Allow to cool slightly and then cover and place in the refrigerator for at least 3 hours.

• Use a knife to loosen the creme caramel. Flip onto a plate and serve.