French Vanilla Crème Caramel

Ingredients

• 1 cup granulated sugar
• 1 cup water

• 4 cups whole milk, heated
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 6 large eggs, beaten

Method

1. 01
   Preheat your oven to 325°F (160°C).
2. 02
   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. 03
   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. 04
   Quickly pour the caramel into the bottom of your ramekins, swirling to coat the bottom evenly. Set aside.
5. 05
   In a separate saucepan, heat the milk until warm but not boiling. Remove from heat.
6. 06
   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. 07
   Strain the custard mixture through a sieve to remove any egg solids.
8. 08
   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. 09
   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.