Velvety Vanilla Crème Caramel

1. Prepare Caramel

In a medium saucepan, combine the water, corn syrup, lemon juice, and sugar. Place the pan over medium heat and let the mixture dissolve, which should take about 6-10 minutes. The key here is patience; do not stir the mixture to ensure a smooth caramel. Once the sugar has dissolved, continue to cook it for another 4-5 minutes until it turns a rich honey color. Immediately divide the caramel evenly among eight 6-ounce ramekins and let it cool for about 15 minutes.

2. Prepare Custard

In another medium saucepan, gently heat the whole milk and light cream over medium heat for 6-8 minutes until it is warm but not boiling. While the milk mixture is heating, whisk together the eggs, yolks, and sugar in a large bowl until smooth and well-blended.

3. Combine Custard Ingredients

Once the milk and cream are warmed, slowly whisk them into the egg mixture. Add the vanilla extract and a pinch of salt, and then pour this mixture through a fine-mesh strainer into a 4-cup measuring cup or bowl to ensure a silky texture.

4. Prepare Water Bath

Prepare a water bath for baking by placing a dish towel in the bottom of a large baking dish or roasting pan. Arrange the ramekins on the towel and fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins. This water bath will help the custard cook evenly and prevent it from curdling. Pour the custard mixture into the ramekins, then cover the baking dish tightly with aluminum foil.

5. Bake Custard

Bake in a preheated 350-degree oven for 35-40 minutes. You’ll know the custards are done when a paring knife inserted in the center comes out clean.

6. Cool and Refrigerate

After baking, remove the ramekins from the water bath and let them cool on a wire rack. Once they reach room temperature, you can refrigerate them for at least a few hours or up to two days.

7. Serve

When you’re ready to serve, run a paring knife around the edge of each custard to loosen it. Invert a serving plate over the ramekin, give it a gentle shake, and the crème caramel should release smoothly onto the plate, with the caramel sauce pooling around it.