Creme Caramel

Ingredients:

• 2 tbsp of water

• 125g caster sugar 

• 375ml whole milk 

• 125ml double cream

• 1tsp of vanilla extract 

• 5 eggs (3 egg yolks, 2 whole eggs)

• 100g caster sugar 

How-to:

1. Preheat the oven to 160°C.

2. Putthe water and 125g of caster sugar into a saucepan and bring to a boil, but do not stir.

3. Simmeron a medium heat for about 5 minutes until it turns a brown caramel colour (like dark runny honey) keep an eye on the caramel because it burns really fast. And then pour equally between 4 ramekins laid on a deep ovenproof tray. allow this caramel to cool and set, it should go hard.

4. Put the milk, cream, vanilla into the saucepan and bring to a boil. Set aside.

5. Whisk the 3 egg yolks, 2 whole eggs and 100g sugar together into a large bowl until the sugar you can not feel the sugar texture anymore. Pourthe boiled cream mix slowly over the eggs and whisk continuously until all the cream is incorporated. 

6. Pourthis creamy mix into the moulds with the caramel so they fill the ramekins almost to the top.
boila kettle and pour the hot water into the tray around the ramekins, about half way up. 

7. Place the trayin the oven carefully for 40 minutes until the centre is just set and it is firm to touch. 

8. Coolto room temperature, cover in Clingfilm and then store in the fridge for 2 hours to set. 

9. Run a knife around the inside of each ramekin then turn it upside down and give it a firm shake over a serving plate to release it. 

Serve: 4

Source : SortedFood 

I just change the volume of milk and cream, because I think it will taste even better. I tried the original recipe before. When you put your creme caramel in the fridge and then you eat it, you will taste the fat texture from the cream. That's why I have reduced the cream volume. :)