-
1
Special equipment: a pastry brush, 6 (4-ounce) ramekins
-
2
Preheat the oven to 325 degrees F.
-
3
Place the sugar and water in a heavy-bottomed saucepot over low heat.
-
4
Let the sugar dissolve.
-
5
Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides.
-
6
Increase the heat to medium-high and boil until the syrup turns golden brown.
-
7
Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins.
-
8
Let cool for at least 2 minutes.
-
9
In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat.
-
10
Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl.
-
11
Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid.
-
12
Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture.
-
13
Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles.
-
14
Strain though a sieve.
-
15
Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding.
-
16
Pour 6 ounces into each caramel-coated ramekin.
-
17
Place on the extended middle rack of the oven.
-
18
Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins.
-
19
(Be careful not to get any water on the custard mixture.)
-
20
Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack.
-
21
Bake for about 35 minutes, or until the custards are almost fully set.
-
22
Remove from the oven.
-
23
Use tongs to remove the ramekins from the hot water bath.
-
24
Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
-
25
To serve, dip the ramekin in very hot water for 15 to 20 seconds.
-
26
Run a sharp knife around the sides of the ramekin.
-
27
Invert the custards onto serving plates.
-
28
The caramel will pool around the inverted custards.
-
29
Serve immediately.
