Creme Caramel
Ingredients
Instructions
  1. Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan.
  2. Place a small, heavy pan on medium-low heat and add 3/4 cup sugar into the middle and pour the water in slowly and don’t handle it any further. If you stir or move the pot around, the sugar will crystallize and turn solid which is not what you want. Let the sugar melt and begin bubbling. When the sugar begins to bubble, begin swirling the pot occasionally until the caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
  3. Heat the milk until it simmers, remove from heat and add the remaining 1/4 cup sugar, vanilla and salt. Stir until the sugar dissolves.
  4. In a separate medium-size bowl, beat the eggs well and then slowly whisk in the hot milk. Add the milk very slowly, whisking after each addition so the eggs can temper while the hot milk is being combined. Be careful here, if the milk is either too hot or added too fast – you could end up with scrambled eggs.
  5. Pour the egg/milk mixture evenly into the ramekins. Place the ramekins in a large baking pan. Fill the baking pan halfway with simmering-hot water. Bake for about 30-40 minutes or until the creme is set (centres should be jiggly not wavy).
  6. Remove the ramekins from the oven and place them on a wire rack to cool and then refrigerate for several hours or overnight. The Creme Caramel is served very cold.
  7. Before serving, run a knife around the inside edge of each ramekin, invert the Creme Caramel into a single serving plate and enjoy! Garnish with fruit, mint or your favourite garnish.