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1
Perfect amount to fit in a regular size glass/porcelain pie plate or ramekin or the same size. ONLY USE GLASS OR PORCELAIN.
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2
Preheat the oven to 325 degrees Fahrenheit.
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3
Place the sugar and water in a heavy-bottomed saucepan over low heat. Let the sugar dissolve. If need be, carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides.
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4
Increase the heat to medium-high and boil until the syrup turns golden brown.
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5
Remove from the heat promptly and pour carefully into pie plate or ramekin.
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6
Cool for at least 2 minutes.
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7
In a medium saucepan, bring the half and half and heavy cream to just below a boil over medium-high heat.
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8
Mix together the egg yolks, sugar, and alcohol free vanilla in a large mixing bowl.
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9
Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid.
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10
Gently whisk 2 tablespoons of the hot cream mixture into the egg mixture.
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11
Slowly whisk in the remaining hot cream mixture 1/3 at a time, trying to prevent excess bubbles.
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12
Strain though a sieve!
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13
Pour into caramel-coated pie plate or ramekin.
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14
Place into a large baking pan or dish of a larger size.
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15
Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the pie plate or ramekin. (Be careful not to get any water in the custard mixture.)
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16
Cover the baking dish with aluminum foil. Very gently place it towards the center of the middle oven rack.
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17
Bake for about 1 hour and 10 minutes, or until the custards are almost fully set.
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18
Remove from the oven.
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19
Remove from the hot water bath without getting water into the custard. I know this is the tedious part. Maybe let it cool a bit before that; I haven't found the perfect way yet.
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20
Let stand at room temperature for 5 minutes.
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21
Refrigerate until well chilled, about 3 hours.
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22
To serve, dip the ramekin in very hot water for 15 to 20 seconds.
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23
Run a sharp knife around the sides.
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24
Invert onto a serving plate.
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25
The caramel will pool around the inverted custard.
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26
Serve immediately. Enjoy!
