-
1
Whisk the eggs, egg yolks and vanilla in a large bowl to blend. Once the milk mixture has cooled slightly, gradually whisk it into the egg mixture. Strain the custard mixture through a sieve and into a 4-cup/1 liter measuring cup.
-
2
Pour the custard mixture over the caramel in the ramekins, dividing equally. Transfer the roasting pan to the oven. Pour enough hot water into the pan to come halfway up sides of the ramekins.
-
3
Bake until the outer 1-inch/2.5-cm perimeters of the custards are softly set but the centers are still loose, about 1 hour (the custard will firm up after it is refrigerated).
-
4
To test whether the creme caramels are ready, push a small knife into the center of one of the dishes, and if the caramel rises out of the hole made by the knife, then they are ready.
-
5
Remove the roasting pan from the oven then remove the creme caramels from the roasting pan. Refrigerate the creme caramels until cold, at least 2 hours. Cover and refrigerate overnight. Refrigerating the creme caramels overnight allows time for the caramel to dissolve and form a thin sauce when the custards are inverted.
-
6
To serve the creme caramels:
-
7
When ready to serve the creme caramels, run a small sharp knife around the sides of the ramekins to loosen the custards from the ramekins. Working with one creme caramel at a time, place a plate atop the creme caramel; invert the creme caramel onto the plate.
-
8
Shake gently to release the creme caramel from the dish (you will hear it being released and fall onto the plate). Carefully remove the dish, allowing the caramel syrup to run over the creme caramel. Garnish with the fresh raspberries and serve.
