A classic smooth-textured dessert made by pouring egg-and-milk custard over caramelized sugar and baking it in a bain-marie. When flipped over, it's served with the flowing caramel sauce coating the top.
Melt the sugar and water in a saucepan over low heat without stirring until it turns a deep amber color, then immediately divide between the molds and swirl to coat the base.
Whisk the eggs, sugar, and vanilla; gradually add the warm milk, mixing without frothing.
Strain the mixture and divide it between the caramel-coated molds.
Place the molds in a baking tray filled with hot water and bake in a preheated oven until the custard sets. Note: make sure the water level reaches halfway up the molds.
Once the molds have cooled, chill in the refrigerator for a few hours, then turn out onto a serving plate and serve with the caramel sauce.
Allergen: contains dairy and egg. Important: Always bake the molds in a bain-marie (hot water bath); baking without a water bath causes the custard to become grainy with an overly porous texture.
Letting the crème caramel rest in the refrigerator for at least four hours, preferably overnight, before serving lets it release from the mold easily.
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