This fool-proof Creme Caramel recipe is easy and creamy, ensuring a delightful dessert experience. With simple ingredients and clear steps, you'll master this classic dish in no time!
1: Place the sugar and half the water (50g water) into a pan, mix together until the sugar crystals are well combined with the water before placing it on low heat.
2: Once it turns into a deep amber color, add the remaining 50g of water and whisk well. Pour into the ramekins and refrigerate.
3: In a large bowl, whisk 4 whole eggs and 2 egg yolks, then add vanilla. Set aside.
4: In a saucepan, add milk and condensed milk until warm, then pour slowly into the eggs while whisking well.
5: Ensure the caramel is firm or semi-set in the molds. Place a sieve over the molds and slowly pour the cream mixture.
6: Cover each mold firmly with aluminum foil, place in a baking tray, and pour boiling water halfway up the tray. Bake at 150°C for 45 minutes.
7: Remove from the oven and allow to cool to room temperature while covered.
8: Place in the fridge for 4 hours while covered with foil. Remove the foil and run a small sharp knife through the edge of the mold.
9: Place a serving plate on top and flip. The crème caramel should come off the mold smoothly; if not, tap it on the benchtop to help it release.
10: Serve and enjoy!
