Yield: 4-6 ramekins
Ingredients:
- 1 1/3 cups (320 ml) sugar, divided
- ½ cup (120 ml) water
- 1 ½ cups (350 ml) milk
- 1 cup (240 ml) heavy cream
- 1 ½ teaspoons (7.5 ml) vanilla extract
- 2 eggs
- 3 egg yolks
- 1/8 teaspoon (.75 ml) salt
Method:
Let’s get baking!
Preheat the oven to 285 F (140 C).
In a saucepan, add 2/3 cup (160 ml) sugar and water.
Cook, boiling, until mixture is reduced and amber in colour.
Divide sugar mixture into ramekins and let cool.
Place ramekins in a baking tray filled with a few inches of water.
Add milk, cream, and vanilla to a separate saucepan.
Cook over low to scald milk.
In a separate bowl, whisk together eggs, egg yolks, remaining sugar, and salt.
Gradually add milk mixture to egg mixture and whisk to incorporate.
Strain.
Divide into ramekins, leaving a ½-inch (1.25 cm) space at the top.
Bake for 40-45 minutes, or until slightly wiggly but not runny.
Remove and let cool completely.
To serve, run a small knife around the edges of the ramekins and flip over onto plates to release crème caramel.
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