CRÈME CARAMEL

For the Caramel

In a medium pot, combine sugar and water. Heat over medium with the lid on. When the edges start to caramelize and turn golden, remove the pot from the heat, gently swirling the caramel around the pot so it heats evenly. Continue bringing the pot back on and off the stove as needed, until the caramel turns a rich amber color.

Give the mixture a swirl then add in vanilla extract and swirl to combine.

Remove from heat and divide caramel evenly between your 4 ramekins.

For the Custard

In a large mixing bowl, combine the sugar, eggs, and egg yolks with a whisk until evenly combined. Add the milk, whisking until combined.

Ladle the mixture into the prepared ramekins.

For the Baking of the crème caramels

Pre-heatoven to 350°F.

Prepare the bain-marie: first, boil a pot or tea kettle of water.

Place the ramekins into a roasting pan or large deep baking dish (at least 2" tall). Place the pan/dish into the oven, then carefully fill with boiling water until it reaches about halfway up the sides of the ramekins. (I always recommend filling your bain-marie with water after it's placed into the oven, to avoid splashing water around and potentially into your custard.)

Bake for 20-25 minutes, rotating the pan halfway through the baking time, until the custard is just set in the center. (Note: baking times may vary depending on the size and depth of your dish. You're looking for the custard to be just barely set in the center and no browning on top. Be careful not to overbake, or you'll end up with scrambled/steamed eggs).

Using tongs, carefully remove the ramekins from the water and dry them off. Cover with plastic wrap and chill in the fridge to fully cool for at least 4-5 hours or overnight.

To serve: gently run a small paring knife around the inside edge of the ramekin to loosen the custard, pulling in slightly until you see a tiny bit of the caramel start to come up the sides. Place a plate over the ramekin, quickly invert, and remove the ramekin. Serve immediately. Enjoy!