French Vanilla Crème Caramel

Ingredients

Instructions

1. 1 Preheat your oven to 325°F (160°C).
2. 2 To make the caramel, combine 1 cup of sugar and 1/4 cup of water in a saucepan over medium heat. Stir until the sugar dissolves.
3. 3 Once the sugar is dissolved, increase the heat and bring to a boil without stirring. Boil until the syrup turns a golden brown color.
4. 4 Quickly pour the caramel into the bottom of your ramekins, swirling to coat the bottom evenly. Set aside.
5. 5 In a separate saucepan, heat the milk until warm but not boiling. Remove from heat.
6. 6 In a large bowl, beat the eggs with 1 cup of sugar until well combined. Gradually mix in the warm milk and vanilla extract.
7. 7 Strain the custard mixture through a sieve to remove any egg solids.
8. 8 Pour the custard over the caramel in the ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
9. 9 Bake in the preheated oven for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
10. 10 Remove from the oven and let cool to room temperature. Then refrigerate for at least 2 hours before serving.
11. 11 To serve, run a knife around the edge of the ramekin and invert onto a plate, allowing the caramel to flow over the custard.