Cream Caramel
– Milk – 500g (about 2 cups)
– Eggs – 2
– Egg yolks – 4
– Sugar – 300g (about 1.5 cups)
– Water – 200g (about ¾ cup)
– Butter (to taste)
– Vanilla sugar – 20g (about 2 tablespoons)
Start by bringing the milk with the vanilla sugar to a boil. Once it reaches a boil, remove it from the heat and let it cool slightly.
In a saucepan, add 200g of sugar and melt it over medium heat until it turns a golden color. Carefully pour in 200g of very hot water and bring it back to a boil.
Using a whisk (NOT a mixer), beat the eggs and egg yolks with 100g of sugar until well combined. Gradually pour in the milk mixture in a thin stream while whisking continuously.
Grease individual ramekins (it’s best to use non-stick or regular cupcake molds; silicone ones aren’t ideal, and having them separate makes it easier to remove the cream caramel later) with butter. Place them in a larger, heatproof dish (I use a standard large baking tray).
Pour about 1.5 to 2 tablespoons of caramel into the bottom of each ramekin. Then, fill them with the milk and egg mixture. I ended up with 12 servings.
Cover the ramekins with foil. Pour hot water into the larger dish until it reaches halfway up the sides of the ramekins.
Bake the cream caramel for 60 minutes at 150°C (about 300°F). The finished cream caramel should jiggle slightly when shaken, but its shape will be stable, and the texture will be firm. After baking, remove the ramekins from the oven, take off the foil, and let them cool completely.
Before serving, simply invert each ramekin onto a plate (they come out very easily).
This cream caramel is incredibly delicate, fragrant, and absolutely delicious!