- 2 cups heavy cream (or 3 cups whipping cream and no milk which is what I used)
- 1 cup milk
- 1/2 vanilla bean or 1 tsp. vanilla extract
- 1/2 cup sugar
- 3 egg yolks
- 2 eggs
- Pinch of salt
- 1/2 cup sugar
- 1 Tbsp water
- For the custard:
- Heat the oven to 325°F.
- Heat the cream and milk in a medium saucepan over medium heat until scalded (watch for small bubbles on the sides of the pan).
- Add the vanilla or vanilla bean depending on what you’re using.
- While the cream is heating go and slowly whisk the sugar into the egg yolks and eggs.
- Once the milk is scalded slowly whisk the hot cream/milk into the sugar/yolk mixture.
- Strain the mixture through a fine sieve and then stir in the salt and vanilla extract, if using.
- Arrange ramekins (should make 6, 6oz ramekins) in a baking dish with deep sides, fill the baking dish 3/4 full of water and set aside.
- Add sugar into a new saucepan and add just enough water to dissolve the sugar, and set the pot over high heat.
- **TIP** this is one I learned that some recipes don’t mention DO NOT stir the sugar and water, swirl it around in the pan.
- Swirl the pan around to even out the caramelization.
- Once the caramel is a nice dark golden brown (or at least it’s a slight thicker golden liquid) pour it into the ramekins.
- Make sure that each ramekin is covered with a thin layer of caramel on the bottom
- Pour the custard into the caramel lined ramekins and bake until set, 25 to 50 minutes depending on your oven.
- Once they are set remove the baking dish from the oven and let the ramekins cool in the water bath.
- Refrigerate at least 2 hours before serving.