Ingredients:

  • 1 cup (200g) Granulated Sugar (for caramel)
  • 1/4 cup (60ml) Water (for caramel)
  • 2 cups (475ml) Whole Milk (for custard)
  • 1 cup (240ml) Heavy Cream (for custard)
  • 4 Large Eggs (whole)
  • 2 Large Egg Yolks
  • 1/2 cup (100g) Granulated Sugar (for custard)
  • 1 teaspoon Vanilla Extract OR 1 Vanilla Bean (split and scraped)

Instructions:

  1. Phase 1: Creating the Caramel. Combine 1 cup of sugar and 1/4 cup of water in a small, light-coloured saucepan.
  2. Heat gently without stirring until the sugar dissolves. Increase heat and boil until the mixture turns a deep amber colour. Do not stir.
  3. Immediately and carefully pour the hot caramel evenly into the bottom of 6 prepared, oven-safe ramekins. Swirl to coat the base thinly. Set aside.
  4. Phase 2: Preparing the Custard Base. Gently heat the milk and cream in a saucepan until steaming, but not boiling. If using a vanilla bean, steep it in the milk mixture off the heat for 15 minutes, then remove.
  5. In a separate bowl, whisk together the whole eggs, egg yolks, 1/2 cup sugar, and vanilla extract until just combined (avoid incorporating too much air).
  6. Slowly temper the hot milk mixture into the egg mixture, whisking constantly.
  7. Crucial Step: Pour the entire custard mixture through a fine-mesh sieve into a clean bowl or large measuring jug to strain out any lumps. Skim off any surface bubbles.
  8. Phase 3: Baking (Bain-Marie). Preheat oven to 325°F (160°C). Place the caramel-lined ramekins into a large roasting pan.
  9. Carefully divide the strained custard evenly among the ramekins.
  10. Place the roasting pan onto the oven rack. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins (water bath).
  11. Bake for 50–60 minutes. The custard is done when the edges are set, but the centre still has a slight, delicate wobble.
  12. Carefully remove the pan from the oven. Let the custards cool slightly in the water bath before removing them.
  13. Phase 4: Chilling and Unmolding. Cover the ramekins tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  14. To serve, run a thin, flexible knife around the edge of the custard. Place a serving plate upside-down over the ramekin and quickly invert the entire assembly.
  15. Let it sit for 30 seconds, then lift the ramekin carefully to release the caramel sauce over the Crème Caramel.