- 8
Ingredients
- Equipment
- Eight Ramekins (6 ounce size)
- Ingredients
- 1 3/4 cups granulated sugar
- 1/3 cup water
- 5 eggs
- 1/8 teaspoon Kosher salt
- 3 cups whole milk
- 1 teaspoon vanilla extract
Preparation
Step 1
1. Preheat the oven to 325 F.
2. Arrange the ramekins in a roasting pan or baking sheet.
3. Using a stainless steel pan, combine 1 cup of the sugar with the water, swirl to blend and heat until it forms a clear syrup. When the sugar and the water have “melted” together completely, raise the heat and watch as the caramel darkens slightly. Remove from the heat and immediately divide the caramel evenly between the 8 ramekins. Try to have all the caramel on the bottom of each ramekin and not so much on the sides. Set aside.
4. In a bowl, whisk together the eggs, the remaining granulated sugar and the salt. In a medium pot, bring the milk to a gentle simmer, add the vanilla and pour it over the egg mixture. Whisk to blend. Distribute the liquid evenly between the 8 ramekins. Put at least 11/2 inches of water in the bottom of the baking sheet so it makes a “water bath” for the custards as they cook. Put the tray in the center of the oven and bake until they are firm in the center, 45-55 minutes. Allow to cool for 30 minutes and then refrigerate a little before serving.
5. Allow the custards to cool completely before running a knife around the top edge of each ramekin and unmolding the custard onto a plate.