Gaby
Ingredients:
Crème Caramel
– Milk – 500g (about 2 cups)
– Eggs – 2
– Egg yolks – 4
– Sugar – 300g (about 1.5 cups)
– Water – 200g (about 3/4 cup)
– Butter (to taste)
– Vanilla sugar – 20g (about 2 tablespoons)
Bring the milk and vanilla sugar to a boil. When it boils, remove it from the heat and let it cool slightly.
Put 200g of sugar in a saucepan and melt it over medium heat until it turns golden. Carefully pour in 200g of very hot water and bring the mixture back to a boil.
Using a whisk (not an electric mixer), beat the eggs and egg yolks with 100g of sugar until combined. Gradually pour the milk mixture in a thin stream while whisking continuously.
Grease individual ramekins with butter (nonstick or regular cupcake molds work best; silicone molds aren’t ideal — separate molds make the crème caramel easier to remove). Place the ramekins in a larger heatproof dish (a standard large baking tray works).
Pour about 1½ to 2 tablespoons of caramel into the bottom of each ramekin. Fill each ramekin with the milk-and-egg mixture. This made 12 servings.
Cover the ramekins with foil. Pour hot water into the larger dish until it reaches halfway up the sides of the ramekins.
Bake the crème caramel for 60 minutes at 150°C (about 300°F). The finished custard should jiggle slightly when shaken but hold its shape and feel firm. After baking, remove the ramekins from the oven, remove the foil, and let them cool completely.
Before serving, invert each ramekin onto a plate — the custards should release easily.
This crème caramel is delicate, fragrant, and absolutely delicious!
