Ingredients Jump to Instructions ↓

  1. 2 cups 396g / 13oz Sugar

  2. 1/2 cup 118ml Water

  3. 1 cup 160g / 5.6oz Vanilla bean - split, seeds scraped (medium)

  4. 2 cups 474ml Milk

  5. 2 cups 474ml Heavy cream

  6. 12 Egg yolks

  7. 1 Salt

  8. 1 teaspoon 5ml Vanilla extract

Instructions Jump to Ingredients ↑

  1. In a heavy-bottomed saucepan, over medium heat, cook the sugar, water and vanilla bean until it turns a deep caramel color. Swirl pan to color evenly, do not stir.

  2. When caramel in color, turn off the heat and slowly add milk and cream. Be careful, it will splatter. If caramel hardens, turn on the heat and stir until harden caramel dissolves and the mixture boils. Once it reaches a boil, remove from the heat.

  3. In a bowl, mix yolks, salt and vanilla extract. Slowly temper in caramel mixture, adding a small amount at a time, to prevent yolks from scrambling. Mix to combine, then strain through a fine mesh strainer.

  4. Fill 6 (4-ounce) ramekins with the creme mixture. Place them in a high-sided baking dish and fill baking dish 1/2 full with boiling water. Bake in a preheated 325 degree oven for about 25 minutes or until set. The middle should jiggle slightly.

  5. Remove, let cool and refrigerate.

  6. This recipe yields 6 servings.


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