Description
Ingredients
Units
Scale
For the caramel
- 1/4 cup sugar
- 1 Tbsp water
For the Custard
- 1 1/2 cup half and half or whole milk
- 1/2 cup sugar
- 3 eggs
- 1 vanilla beans, or 1 tsp vanilla extract
Instructions
- Preheat the oven to 300°F (150°C). Prepare about 2 to 3 cups of boiling water.
- Combine ¼ cup sugar and 1 tablespoon water in a saucepan for the caramel. Do not stir—just place it on the stove over high heat. After about 4 to 5 minutes, the sugar mixture will start boiling. Let it continue to boil over high heat until it turns a deep amber color. Gently swirl the pan as needed to even it out. The whole process will take about 8 to 10 minutes.
- Immediately pour the caramel evenly into four 7-oz (200 ml) ramekins. As you pour, swirl each ramekin right away to spread the caramel evenly. You need to work quickly; otherwise, the caramel will harden.
Pour, swirl. Pour, swirl. Set the ramekins aside. - Into another saucepan, pour the half-and-half and ½ cup sugar. Stir, then place it on the stove over medium heat. The goal is to gently warm the half-and-half and completely dissolve the sugar. Make sure the mixture does not boil—it should be hot and steamy. Stir occasionally as needed, then set aside.
- Crack the eggs into a medium-sized mixing bowl. Slice the vanilla bean lengthwise and scrape out the seeds. Add them to the eggs and gently whisk to combine, being careful not to create too much foam.
- Slowly pour the still-warm half-and-half mixture into the eggs while whisking continuously. Then strain the custard mixture through a fine-mesh strainer to ensure there are no clumps.
- Pour the custard evenly into the prepared ramekins. Cover each ramekin with aluminum foil and place them in a 9×13-inch baking dish. Carefully pour the boiling water into the baking dish until it reaches about ⅓ to ½ way up the sides of the ramekins. Place the dish into the preheated oven and bake for 40 minutes.
- Remove from the oven and carefully take the ramekins out of the baking dish. Let them cool on the kitchen counter for 30 minutes to 1 hour, then refrigerate for at least 3 hours or overnight.
- When you’re ready to serve, place a ramekin in a shallow dish filled with boiling water so the caramel can melt slightly and release easily. Run a butter knife or thin knife around the edge, then invert onto a large rimmed serving plate. Enjoy!
- Cook Time: 1 hour
