(12 – 3 inch Ramekins)
5 cups scalded milk
2 tsp vanilla extract
200 g sugar
8 egg yolks
1 cup sugar
2 tbsp water
Preheat the oven to 350 degrees Fahrenheit.
- Put the eggs and the 1 cup of sugar in a stainless steel bowl and mix them. Put the milk in a small saucepan and add your vanilla. Over a medium-high heat, bring the milk to just below a boil. Remove it from the heat. Pour the milk over the egg mixture stirring while you do so. Mix well. Let the mixture cool.
- Meanwhile, make your caramel. Put the sugar (200 gr) and the water in a small non-stick pan over a high heat. Wait until the sugar caramelizes and turns a nut-brown colour (colour of a penny). Remove the pan from the heat and pour a small amount of the caramel into the bottom of each ramekin. Allow it to set.
- Pour the custard mix over the caramel in each ramekin. Cook in a bain-marie filled half way with water. When cooked let the creme caramel rest in the refrigerator over night, then unmold them by running a knife around the edge, placing the plate on top then inverting the custard onto the plate.