Classic Vanilla Crème Caramel

1. Preheat Oven

Preheat your oven to 325°F (163°C).

2. Make Caramel

In a stainless-steel saucepan, combine ½ cup of sugar and ¼ cup of water. Heat this mixture over medium heat. Swirl the pan occasionally but do not stir; this helps the sugar dissolve evenly and prevents burning. Watch closely until the sugar turns a deep amber color, signaling that your caramel is ready.

3. Coat Mold with Caramel

Quickly pour the caramel into a mold that holds at least 4.5 cups. Turn and tilt the mold to coat the bottom and sides evenly before the caramel hardens.

4. Prepare Custard

In a saucepan, combine 2.5 cups of whole milk, 0.5 cup of sugar, and 1 teaspoon of vanilla extract. Heat this mixture over medium heat until it just begins to simmer. Remove from the heat and let it cool for about 10 minutes.

5. Mix Custard Ingredients

In a large bowl, beat 4 large eggs gently. Gradually add the warm milk mixture to the eggs, stirring constantly to avoid cooking the eggs.

6. Pour Custard into Mold

Pour the custard mixture into the caramel-lined mold. Place this mold into a larger baking pan.

7. Create Bain-Marie

Carefully pour boiling water into the baking pan until it reaches halfway up the sides of the mold to create a bain-marie, which ensures even cooking.

8. Bake Custard

Bake for about 1 hour, or until the custard is set but still slightly jiggly in the center. Remove the mold from the water bath and let it cool to room temperature.

9. Chill Custard

Cover and chill in the refrigerator for at least 3 hours, or overnight for the best results.

10. Serve Crème Caramel

To serve, run a knife around the edges of the mold to loosen the custard. Place a serving dish upside down over the mold and flip them both over. Lift the mold away, allowing the caramel to flow over the custard.