- 6
Ingredients
- Caramel
- 3 tablespoons water
- 3/4 cup sugar
- Custard
- 2 cups milk
- 1 teaspoon vanilla extract
- 3 eggs
- 1/3 cup sugar
Preparation
Step 1
Directions
Caramel
In a saucepan, bring the water and sugar to a boil. Using a wet pastry brush, wash down any sugar crystals from the sides of the pan. Cook until the mixture turns golden. Pour into six 125-ml (1/2-cup) ramekins. Let cool.
Custard
With the rack in the middle position, preheat the oven to 170°C (325°F).
In a saucepan, warm the milk and vanilla.
In a bowl, beat the eggs and sugar until smooth. Slowly whisk in the warm milk. Pour into the ramekins.
Prepare a bain-marie: Place a tea towel or Silpat-type baking mat on the bottom of a large baking dish. Place the ramekins in the dish and add enough hot water to reach halfway up the side of the ramekins. Bake until the custard is barely set (trembles like gelatin), about 35 minutes.
Remove the ramekins from the bain-marie and let cool for about 30 minutes. Refrigerate for at least 4 hours.
Before serving, run the tip of a knife around the inside of each ramekin, unmould onto plates and serve cold.