Traditional Crème Caramel

Ingredients:

• 1 cup granulated sugar
• 1/4 cup water
• 4 cups milk
• 1 teaspoon vanilla extract
• 6 eggs
• 1/2 cup granulated sugar

Directions:

1. Preheat the oven to 350°F (175°C).
2. Heat the sugar and water in a saucepan over medium heat, stirring occasionally, until the sugar has dissolved and the mixture turns caramel in color. Pour the caramel into a 9-inch (23cm) round cake pan, swirling to coat the bottom and the sides of the pan.
3. In another saucepan, heat the milk and vanilla extract until it starts to steam, then set aside.
4. In a large mixing bowl, beat the eggs and sugar until light and frothy. Slowly whisk in the hot milk mixture.
5. Strain the mixture through a fine-mesh sieve, then pour it over the caramel-coated pan.
6. Place the cake pan in a larger baking dish, then add hot water to the larger dish halfway up the sides of the cake pan.
7. Bake for 45-50 minutes, until the edges are set but the center is still slightly jiggly.
8. Remove the cake pan from the water bath and allow it to cool to room temperature before refrigerating for at least 2 hours, or overnight.
9. To serve, run a knife around the edges of the pan, then invert it onto a serving dish. The caramel sauce should flow over the custard, creating a delicious topping.

Verdict:

This traditional French dessert is a classic for a reason – it’s silky-smooth and perfectly sweet, with a rich caramel flavor that contrasts beautifully with the creamy custard. It’s a bit of effort to make, but the end result is definitely worth it.

Serving Suggestions:

• Garnish with fresh berries or a sprig of mint to add color and flavor.
• Enjoy with a cup of coffee or tea after a dinner party.
• For a twist, add a splash of liqueur (such as Grand Marnier or amaretto) to the custard before baking.