Crème Caramel

Method

1. 1
   • white sugar 200 g
   • water 3 tbsp

   Make the caramel — Heat 120 g of the sugar with the water in a pan over medium heat, without stirring, for 8 minutes until it becomes a deep amber caramel. Pour quickly into six ramekins.

   ⏱8 min
2. 2
   • milk 5 dl
   • heavy cream 2 dl

   Warm the milk and cream — Heat the oven to 150°C. Warm the milk and cream in a pan until steaming, then remove from the heat.

3. 3
   • white sugar 200 g
   • milk 5 dl
   • egg 4
   • egg yolk 2
   • vanilla extract 1 tsp

   Make the custard — Whisk the eggs, yolks, remaining sugar, and vanilla, then slowly pour in the warm milk while whisking. Strain the custard over the caramel in each ramekin.

4. 4
   • water 3 tbsp

   Bake and chill — Set the ramekins in a roasting tin, pour in hot water to halfway up, and bake for 40 minutes until just set with a slight wobble. Chill overnight, then invert onto plates to serve.

   ⏱40 min