Ingredients
Equipment
Method
Make the caramel:
- Place the sugar and water in a saucepan over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color.
- Immediately divide the caramel among six ramekins and swirl to coat the bottoms. Set them in a roasting pan.
Make the custard:
- Warm the milk and cream until steaming but not boiling. Whisk the eggs, yolks, sugar, vanilla, and salt in a bowl.
- Slowly whisk the warm dairy into the eggs. Strain the custard through a fine-mesh sieve and divide among the ramekins.
Bake and chill:
- Pour hot water into the roasting pan until it reaches halfway up the ramekins. Bake at 325 F (165 C) for 40 to 45 minutes, until the centers wobble gently.
- Cool the ramekins in the water bath, then refrigerate for at least 3 hours. Run a thin knife around each edge and invert onto plates.
Nutrition
Notes
- Watch the caramel closely because it can darken quickly at the end.
- Straining the custard removes foam and any small bits of cooked egg.
- Chill completely before unmolding.