Ingredients:

  • 1 cup Granulated Sugar (for caramel)
  • 1/4 cup Water (for caramel)
  • 2 cups Whole Milk (Full-fat)
  • 1 cup Heavy Cream (Double Cream)
  • 4 large Eggs (whole)
  • 2 large Egg Yolks
  • 1/2 cup Granulated Sugar (for custard)
  • 1 teaspoon Vanilla Extract (or seeds from 1/2 vanilla bean)
  • Pinch of fine sea salt

Instructions:

  1. Stage 1: Preparing the Caramel Base. Combine 1 cup sugar and 1/4 cup water in a heavy-bottomed saucepan. Heat over medium heat without stirring. Swirl the pan occasionally as the sugar dissolves and turns amber.
  2. Once the caramel reaches a deep amber colour, immediately remove from heat and carefully divide the hot mixture evenly among 6 prepared 6-ounce ramekins, coating the bottom base. Set aside to cool and harden.
  3. Stage 2: Infusing and Mixing the Custard. Gently heat the milk, cream, and salt in a saucepan until steaming around the edges (do not boil). Remove from heat and stir in the vanilla.
  4. In a separate bowl, whisk the 4 whole eggs, 2 egg yolks, and 1/2 cup of sugar until just combined and slightly pale. Avoid incorporating too much air.
  5. Slowly temper the hot dairy mixture into the egg mixture by pouring in a very thin, slow stream while continuously whisking.
  6. Strain the entire custard mixture twice through a fine-mesh sieve into a clean jug or bowl to ensure perfect smoothness. Skim off any surface bubbles.
  7. Stage 3: Baking and Cooling. Preheat oven to 325°F (160°C). Arrange the ramekins inside a large roasting pan.
  8. Carefully pour the strained custard mixture into the prepared ramekins, filling them almost to the top.
  9. Place the roasting pan onto the middle oven rack. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins (creating a bain-marie).
  10. Bake for 45–55 minutes. The edges should be set, but the very centre should still have a slight wobble.
  11. Carefully remove the pan from the oven. Let the custards cool completely in the water bath on a wire rack. Once cool, cover tightly and refrigerate for at least 4 hours, preferably overnight.
  12. Stage 4: Unmoulding and Serving. To unmould, run a thin knife around the inner edge of each ramekin. Place a serving plate upside down over the ramekin.
  13. In one swift motion, invert the ramekin and plate together. Let it sit for 30 seconds, then gently lift the ramekin off to release the Crème Caramel and sauce.