Crème Caramel

Ingredients

• 2 cupswhole milk or cream
• 1/2 cupsugar
• 3eggs
• 1 tspvanilla extract
• 2 tbspbutter

Method

1. Begin by preparing the caramel. In a small, heavy-bottomed saucepan, add 1/2 cup sugar and place it over medium heat. Stir gently with a wooden spoon until the sugar dissolves and turns a deep amber color. This should take about 5 to 8 minutes, but watch closely to prevent burning. Once the desired color is achieved, quickly pour the caramel into the bottom of a 1-quart baking dish, tilting the dish to coat the bottom evenly before the caramel hardens.
2. In a separate medium saucepan, combine 2 cups whole milk or cream and 2 tablespoons butter. Heat over medium-low until the butter melts and the mixture is warm to the touch, but not boiling. This gentle heating helps to infuse the milk with the butter's richness without curdling the eggs in the next step.
3. In a large mixing bowl, whisk together 3 eggs and 1 teaspoon vanilla extract until the mixture is smooth and slightly frothy. Gradually pour the warm milk mixture into the eggs, whisking continuously to prevent the eggs from cooking. This creates a smooth custard base essential for the creamy texture of the Crème Caramel.
4. Pour the custard mixture over the hardened caramel in the baking dish. Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. This water bath, or 'bain-marie,' ensures gentle, even cooking and prevents the custard from curdling.
5. Bake in a preheated oven at 325°F (160°C) until the custard is set but still slightly jiggly in the center, about 45 to 50 minutes. The custard is done when a knife inserted near the center comes out clean, indicating it has thickened properly without overcooking.
6. Remove the baking dish from the water bath and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow the custard to firm up completely.
7. To unmold, run a thin knife around the edge of the custard to loosen it. Place a serving plate over the baking dish and invert quickly, allowing the caramel to flow over the custard. Serve chilled, showcasing the smooth, creamy custard and the glossy, amber caramel topping.