Gaby
Ingredients:
300 ml milk
300 ml heavy cream (at least 20% fat)
100 g sugar
1 vanilla bean
3 eggs
2 egg yolks
3 tbsp sugar for caramel
Bring the milk, heavy cream, 50 g of sugar, and the vanilla bean to a boil in a saucepan. Remove the pan from the heat and let the mixture steep for 5-10 minutes. In a separate bowl, whisk the remaining 50 g of sugar with the eggs and egg yolks. Gradually pour the milk mixture into the egg mixture while whisking vigorously to prevent the eggs from curdling. Strain the mixture through a sieve.
To make the caramel, combine 3 tablespoons of sugar and 1 tablespoon of water in a saucepan and heat until the sugar turns a golden color. Do not stir; stirring can cause the sugar to crystallize. Pour the hot caramel into the molds and let it set for about a minute.
Pour the milk-and-egg mixture into the molds. Bake the molds in a water bath (place them in a larger pan and fill the pan with hot water so the water reaches halfway up the sides of the molds) at 325-340°F (165-170°C) for 45-50 minutes, or until set. For easiest handling, place the molds in the larger pan, put the pan into the oven, and then pour in the hot water.
Allow the crème caramel to cool, then refrigerate it overnight. Before serving, run a knife around the edges of the molds and invert each dessert onto a plate. Enjoy!
