Cream Caramel

Description

1. Preheat the oven to 275F (140C/Gas mark 1). Heat the water and sugar in a saucepan and, when the sugar has dissolved, bring to a boil. Take the pan off the heat as soon as the syrup becomes a rich brown caramel.
   1. When I was making this for the first time, the sugar dried up and formed little pebbles. However, after letting the “pebbled sugar” cook further, it melted and formed a beautiful brown caramel.
2. Pour the caramel into the ramekins straight away, coating the base and sides evenly or just pouring it over the base.
   1. Use oven mittens for this step!
3. Bring the milk to a boil in a saucepan. Add the vanilla bean and allow to infuse a few minutes. Take the pan off the heat and allow to cool a little.
4. In a mixing bowl, whisk the eggs with the sugar until pale and thick. Gradually pour in the warm milk through a strainer, whisking until incorporated into the egg mixture.
5. Pour the mixture into 6 x 3 1/2″ (9 cm) ramekins, over the caramel, and bake in a water bath for 30 minutes until set.
   1. I used a half sheet pan with parchment paper in the bottom (to prevent ramekins from sliding), and added boiling water onto the sheet before baking at 275F for 30 mins, then at 300F until set/done.
   2. To test for doneness, insert a knife into the centre. If it comes out clean or with just a little softly-set custard clinging to it, it’s ready. Be aware that the custards will continue to cook once removed from the oven so be careful not to overcook them.
6. Cool down on a rack. Then, cool down completely in the fridge.
7. Dip in hot water for a minute or two before turn out onto a serving plate.

Notes: Do not let the caramel become too dark or it could develop a bitter taste. You can flavor cream caramel and creme brûlée with finely grated citrus zest.