- Preheat oven to 325F. Bring about 8 cups water to a boil in a kettle. Fold a dishtowel to fit the bottom of a large roasting pan. Set aside. Have 6 ungreased 3/4-cup ovenproof ramekins at the ready.
- Bring 3/4 cup sugar and 1/4 cup water to a boil in a medium saucepan over medium-high, swirling pan occasionally, until syrup turns into a deep amber, 9 to 10 min. Immediately remove from heat to prevent the syrup from over-browning. Divide caramel among ramekins, swirling to coat bottoms. Arrange in prepared pan and set aside.
- Pour cream and milk into a medium saucepan and set over medium. Heat until bubbles form around the edges, 3 to 4 min. Whisk eggs and yolks with 1/2 cup sugar, vanilla and salt in a large bowl. Gradually whisk hot milk mixture into egg mixture until just combined but not foamy. Strain mixture through a fine sieve into a large measuring cup. Pour custard mixture into ramekins. Place pan in centre of oven. Pour boiling water into pan until it reaches partway up the sides of ramekins. Cover entire pan loosely with foil.
- Bake until custards are firm but still slightly jiggly, 40 to 45 min (remove foil and let steam escape before jiggling ramekins). Transfer custards to a wire rack. Cool 15 min. Refrigerate at least 2 hours until chilled.
- Fill a small bowl with very hot water. Dip base of each ramekin in water for about 10 sec, then run a paring knife around edge of custard. Hold a plate over ramekin and invert. Gently shake ramekin to release custard and caramel.
This creamy, cool restaurant classic has a wickedly bittersweet caramel edge.
Instead of ramekins, use one 8-in. round straight-sided cake pan. Increase baking time to 70 min.
Protein 7 g
Carbohydrates 45 g
Fat 20 g
Sodium 112 mg