Ingredients:
For the Caramel:
1 cup granulated sugar
1/4 cup water
For the Custard:
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
5 large eggs
1 tablespoon vanilla extract
A pinch of salt
Instructions:
Prepare the Caramel:
In a saucepan over medium heat, combine the sugar and water. Stir until the sugar is dissolved.
Increase the heat to high and cook without stirring until the mixture turns a deep amber color.
Immediately pour the caramel into the bottom of a large baking dish or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
Prepare the Custard:
Preheat your oven to 325°F (160°C).
In a saucepan, combine the milk, cream, and 3/4 cup of sugar. Cook over medium heat until the mixture is hot and the sugar is dissolved. Do not let it boil.
In a separate bowl, whisk the eggs with the vanilla extract and salt.
Slowly pour the hot milk mixture into the eggs, whisking constantly to prevent the eggs from cooking.
Strain the mixture through a fine-mesh sieve to remove any curdled bits.
Assemble and Bake:
Pour the custard mixture over the caramel in the baking dish or ramekins.
Place the baking dish or ramekins in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the dish or ramekins to create a water bath.
Carefully transfer the pan to the oven and bake for 45-60 minutes, or until the custard is set but still slightly jiggly in the center.
Remove from the oven and let the custards cool in the water bath. Once cool, refrigerate for at least 2 hours, preferably overnight.
Serve:
To unmold, run a knife around the edges of the custard and invert onto a plate. The caramel will flow over the custard, creating a delicious sauce.
Enjoy your homemade crème caramel!