Vanilla Crème Caramel Turned Out of Ramekins

What you need

• 120 g (2/3 cup) sugar, for the caramel
• 3 tbsp water
• 500 ml (2 cups) whole milk
• 1 vanilla bean, split lengthwise, or 2 tsp vanilla extract
• 4 large eggs
• 80 g (1/3 cup) sugar, for the custard

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F). Stand 6 ramekins of about 150 ml each in a deep roasting tin and boil a kettle of water.

2. 2

   Put the caramel sugar and 3 tbsp water in a small heavy saucepan over medium-high heat. Swirl the pan now and then, never stirring, until the sugar turns deep golden amber, 8-10 min.

3. 3

   Pour the caramel straight into the ramekins and tilt each one so it covers the base. It hardens within seconds.

4. 4

   Warm the milk with the vanilla in a saucepan until it steams, then take it off the heat and leave it for 10 min.

5. 5

   In a bowl, whisk the eggs with the custard sugar just until smooth, without beating in air.

6. 6

   Remove the vanilla pod, scraping any seeds back into the milk.

7. 7

   Pour the warm milk onto the eggs slowly, whisking all the while.

8. 8

   Strain the custard through a fine sieve into a jug and pour it into the ramekins over the hardened caramel.

9. 9

   Pour hot water from the kettle into the tin to come halfway up the ramekins.

10. 10

    Bake until set at the edges with centres that still tremble slightly, 35-40 min. A thin knife pushed into the middle should come out clean.

11. 11

    Lift the ramekins onto a rack and cool for 20 min, then refrigerate for at least 2 hours.

12. 12

    To serve, run a thin knife around each custard, cover with a plate and flip. Lift off the ramekin and let the caramel run down the sides.

Imported from homecookingadventure.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.