Crème Caramel

Ingredients

• •1 cup granulated sugar
• •1 cup whole milk
• •1 cup heavy cream
• •1 vanilla bean, split and scraped
• •5 large egg yolks
• •1/4 cup granulated sugar for custard
• •2 tablespoons water

Directions

1. 1Preheat oven to 325°F. In a saucepan over medium heat, combine 1 cup sugar and 2 tablespoons water, stirring until sugar dissolves. Stop stirring and let it cook until amber colored, about 7-10 minutes.
2. 2Quickly divide caramel among four ramekins, tilting to coat the bottom evenly. Set aside.
3. 3Heat milk and cream with the vanilla bean until steaming. In a bowl, whisk egg yolks with 1/4 cup sugar until pale. Slowly pour the hot milk mixture into yolks while whisking constantly.
4. 4Strain the custard through a fine sieve into a pitcher. Pour custard into prepared ramekins.
5. 5Place ramekins in a baking pan and pour hot water halfway up the sides of the ramekins. Bake for 25-30 minutes until custard is set but slightly jiggles in the center.
6. 6Remove from water bath and refrigerate for at least 4 hours or overnight. Run a thin knife around the edges and invert onto a serving plate to release.

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