Creme Caramel

 Classic French Crème Caramel

Servings : 10-12 people

Ingredients

Caramel

1 cup (200 g) granulated sugar
6 Tbs water

Custard Cream

4 cups (1 liter) whole milk
1 vanilla bean or 1 tsp vanillar
4 large eggs
6 egg yolks
2/3 cup (140 g) sugar

Instructions

Make the caramel: 

Put the granulated sugar and water in a small saucepan. Shake the pan first to half dissolve the sugar in the water. Then, over a medium-high heat, leave the caramel to form without stirring. This should take about 10 minutes (don't multitask and leave the pan - keep your eye on it). It should start to smell like caramel when light brown. Swirl it around a bit and wait until the caramel is medium to dark brown (too light and it will just be too sweet; too dark, it will be bitter).

Pour the amber caramel into 10-12 ramekin dishes (or one big one), ensuring that it coats completely the base.  Set aside to cool so that the caramel sets and immediately put the saucepan in the sink and soak in water, making it easier to clean later.

Make the custard cream:

Preheat oven to 340 degrees F.  Split the vanilla pod down the middle if using.  Pour milk into a medium saucepan, adding the vanilla and just allow the milk to heat to simmering point (not boiling).  Cover and take off the heat to cool slightly and remove the vanilla pod (scraping out the seeds and adding to the milk).

Whisk the eggs, yolks and sugar vigorously in a medium bowl until paler.

Pour in the warm vanilla milk (not hot!) and whisk gently just until combined.  Leave to rest for a minute to let the foam subside.

Place the ramekins into a large roasting pan lined with baking paper.  Pour the warm custard over the caramel in each ramekin, filling it to the top.

Place the roasting pan in the middle of the oven and pour in warm-hot water around the ramekins so that it comes to about half or 2/3 of the way up the sides of the ramekins.

Bake for about 40 minutes or until set (they're not cooked properly if there's a dip in the middle.  A knife inserted should come out clean).  Remove from the oven carefully, and after 10 minutes, gradually remove the ramekins onto a cooling rack.  When cool transfer to the fridge and chill for at least 2 hours - ideally overnight.

You may serve crème caramel directly in their ramekins. If you like to see them upturned, unmold them just before serving. Using a thin sharp knife, loosen the creams all around the sides ensuring it reaches the bottom (for an even easier release, plunge the bottom of the ramekins in boiling water for 30 seconds.) Quickly turn upside down directly on to the serving plates and shake/tap to release them. Best served chilled.