Instructions

1. Preparing the Caramel

   In a small saucepan over medium heat, place the sugar and water, and let it dissolve without stirring with a spoon until it turns into a deep golden amber color. · 7 min
2. Pouring the Caramel

   Carefully and immediately distribute the hot caramel into the bottoms of 4 individual oven-safe ceramic or Pyrex ramekins, and let it set and cool slightly. · 3 min
3. Whisking the Egg Mixture

   In a mixing bowl, gently whisk the eggs with the sugar and vanilla extract using a hand whisk without over-beating to avoid creating excess air bubbles. · 3 min
4. Incorporating the Milk and Eggs

   Gradually and very slowly pour the warm milk in a thin stream over the egg mixture while gently whisking constantly until completely combined. · 4 min
5. Straining and Pouring the Custard

   Strain the custard mixture through a fine-mesh sieve into a pitcher, then pour the mixture evenly over the set caramel layer in the ramekins. · 2 min
6. Baking in a Water Bath

   Arrange the ramekins in a deep baking dish, and pour hot water into the dish until it reaches halfway up the sides of the ramekins to create a water bath. Bake in a preheated oven at 160°C (320°F) for 45 minutes. · 45 min
7. Chilling and Serving

   Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 4 hours. Before serving, run a thin knife around the edges and invert onto a serving plate. · 4 h

Nutrition / serving

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