Crème Caramel 🍮

You loved the hack, but can you handle the original?

Glossy top, wobbly bottom, dessert’s answer to a nightclub bouncer…

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Ingredients

Caramel
115g sugar
55ml water

Custard
4 eggs
300ml milk
300ml heavy cream
10g vanilla extract
4g salt
115g sugar

Method

Preheat the oven to 135°C (fan-forced).

To make the caramel: combine the sugar and water in a pan over low heat and stir to dissolve.
Brush a little water around the edge of the pan.
Leave it on medium-high heat and don’t touch it! Let it bubble away until it looks like caramel.
Add a tiny splash of water and give the pan a swirl.
Pour the caramel into the bottom of your ramekins.

In a bowl, combine the eggs, salt, and vanilla, and mix to dissolve.

Place a pot over medium heat and add the cream, milk, and sugar, whisking to combine.
Don’t bring it to a boil, just heat until small bubbles or froth start forming around the edge of the pot. The sugar should be dissolved, and the mixture should be homogenous.

In small, incremental steps, gradually pour the milk mixture into the egg mixture, whisking continuously. You don’t want to cook the eggs, just temper them.

Sieve the custard mixture into the ramekins.

Place the ramekins in an oven-safe dish and pour in boiling water, enough to cover halfway up the sides of the ramekins.

Place the water bath in the oven and bake for 1 hour at 135°C (but time varies depending on size so keep an eye on em).

Remove the ramekins and let them cool to room temperature before refrigerating overnight.
(I know… but good things come to those who wait!)

Turn them out and enjoy.
PS: If you’re having trouble turning them out, run a hot knife around the sides and slightly warm the bottom of the ramekins.