Directions
- 1Make the caramel by putting sugar and water in a saucepan. Stir until the sugar has dissolved completely and the liquid is clear.
- 2Cover the pan to let the steam wash any crystallized sugar off the sides of the pan. Don't stir; just wait and check on it once in a while until the syrup turns a light nutty brown.
- 3Prepare the ramekins and set them in a baking pan.
- 4When the caramel reaches the color you like, remove it from the heat and immediately pour it into the ramekins.
- 5Heat the milk until it simmers.
- 6Meanwhile, beat the eggs and gradually beat the sugar into the eggs until light and foamy.
- 7Pour the hot milk in a thin stream while continuing to beat the mixture.
- 8Add the vanilla and stir.
- 9Discard the foam on top and use a sieve to strain the mixture into a pouring pitcher.
- 10Pour the mixture into the caramel-lined ramekins.
- 11Place the baking pan in a preheated oven at 300 Fahrenheit. Pour in boiling water around the ramekins until it's about halfway to the top, and bake for 40 minutes.
- 12To unmold, run a knife between the custard and edge of the mold. Place a serving dish upside down over the mold and turn 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
saucepanglass ramekinsbaking panKitchenAid stand mixersievepouring pitcherknifeserving dish
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