Directions
- 1Put the sugar and water in a saucepan for the caramel.
- 2Stir until the sugar has dissolved completely and the liquid is clear.
- 3Cover the pan to let the steam wash any crystallized sugar off the sides of the pan.
- 4Wait and check on it once in a while until the syrup turns a light nutty brown.
- 5Prepare the molds by setting them in a baking pan.
- 6Check the caramel.
- 7When it reaches the color you like, remove it from the heat.
- 8Immediately pour the caramel into the molds.
- 9Heat the milk until it simmers.
- 10Beat the eggs.
- 11Gradually beat the sugar into the eggs until light and foamy.
- 12Pour the hot milk in a thin stream while continuing to beat the mixture.
- 13Add the vanilla and stir.
- 14Discard the foam on top.
- 15Use a sieve and strain the mixture into a pouring pitcher.
- 16Pour the mixture into the caramel-lined molds.
- 17Place the baking pan in a preheated oven at 300 Fahrenheit.
- 18Pour in the boiling water around the molds until it's about halfway to the top.
- 19Bake for 40 minutes.
- 20To unmold, run a knife between the custard and the edge of the mold.
- 21Place a serving dish upside down over the mold.
- 22Turn the mold upside down to remove the custard.
Ingredients
- 140 g sugar
- 70 ml water
- 3 eggs
- 3 egg yolks
- 100 g sugar
- 600 ml milk
- 1 tsp vanilla extract
Equipment
saucepanlidbaking panmoldsstand mixersievepouring pitcherknifeserving dish
Tips
- The syrup will continue to darken after you remove it from the heat, so be sure to remove it before it reaches the color you like.
- The crème caramel is done when it holds together but still jiggles a little in the center.
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