A classic, silky custard made with eggs and milk, poured over caramelized sugar and baked in a water bath. Turn it out to serve with the flowing caramel sauce on top.
Combine the sugar and water in a saucepan. Heat over low heat without stirring until deep amber, then immediately divide among the ramekins and spread over the bottoms.
Whisk the eggs, sugar, and vanilla. Gradually add the lukewarm milk and stir gently without creating foam.
Strain the mixture into the caramel-lined ramekins.
Place the ramekins in a roasting pan filled with hot water and bake in a preheated oven until the custard is set. Important: Make sure the water reaches halfway up the ramekins.
Once the ramekins have cooled, chill them in the refrigerator for a few hours. Turn them out onto serving plates and serve with the caramel sauce.
Allergen information: contains milk and eggs. Important: Always bake the ramekins in a water bath (a hot-water bath); without it, the custard may turn grainy and develop air pockets.
Belirtilen sürede biraz erken kızardı, benimkinde 5 dakika kısalttım. Su miktarını azaltınca kıvamı toparladı. İlk 20 dakika üzerini örttüm, sonrasında açtım, böyle daha dengeli pişti.
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