Classic Crème Caramel

👨‍🍳 Method

For the Caramel

1. 1
   Melt the sugar with the water in a pot over medium heat, without stirring, until it turns amber.

   StovePot

   💡Don't stir: stirring makes the sugar crystallize. If needed, swirl the pot gently. The color changes fast, so don't walk away.
2. 2
   Pour immediately into the bottom of the molds and let set.

   Baking pan

To assemble

1. 3
   Preheat the oven to 160°C (320°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 4
   Heat the milk to just below boiling.

   Stove
3. 5
   Whisk the eggs, egg yolks and sugar in a bowl.

   Bowl
4. 6
   Pour the hot milk slowly into the mixture of eggs, whisking constantly, and add the vanilla.

   ⚙ Tempering eggsWhisk

   💡The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.
5. 7
   Strain and pour over the caramel in the molds.

   Fine sieve
6. 8
   Bake in a boiling water bath halfway up the molds 40–45 minutes, until the custard is set at the edges and jiggles slightly in the center.

   ⚙ BakingOvenDeep roasting panBaking pan

   💡The water bath keeps the heat gentle and even: without it the edges overcook and the custard fills with holes.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 9
   Let cool, then chill in the fridge at least 2 hours. Turn out onto a plate when serving.

   Refrigerator