Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 247g / 8.7oz Sugar

  2. 1/4 cup 59ml Water

  3. 1 1/2 cups 355ml Milk

  4. 1 1/2 cups 355ml Heavy cream

  5. 2 cups 396g / 13oz Whole eggs (large)

  6. 2 cups 396g / 13oz Egg yolks (large)

  7. 2 teaspoons 10ml Pure vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. Add 1 cup sugar and the water into a heavy saucepan over medium-high heat and boil until syrup turns a deep golden brown. Remove the pan from the heat and immediately pour equal amounts of syrup into six 1/2-cup ramekins, tilting cups to distribute syrup evenly on the bottoms and sides.

  3. In a saucepan over medium heat, combine the milk, cream, and remaining sugar. Heat mixture over medium-high heat until hot, but not boiling. Remove the pan from heat and let mixture cool slightly.

  4. In a small bowl whisk together the eggs and egg yolks until well blended. Slowly pour the eggs into the milk mixture, whisking constantly. Stir in the vanilla extract. Divide the mixture among the prepared ramekins. Place ramekins in a baking pan and add boiling water to the pan to come about 3/4 of the way up the sides of the ramekins. Bake the custards in the water bath for 35 to 45 minutes, or until they no longer tremble when moved. Remove ramekins from the pan, cool, and refrigerate covered for 3 hours. To serve, unmold custards by running a knife around the edge of the ramekins and transfer onto dessert plates. This recipe serves 6.


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