Crème Caramel

Preparation

• • With the rack in the middle position, preheat the oven to 350°F (180°C).

• Caramel

  • In a saucepan over medium-high heat, heat the sugar and water without stirring until an amber caramel forms. Divide the caramel among six 1/2-cup (125 ml) ramekins. Let cool.

• Flan

  • In another saucepan, bring the milk, sugar and vanilla to a boil. Stir until the sugar has dissolved.
  • Meanwhile, in a bowl, beat the eggs. Gradually whisk in the warm milk mixture. Pour into the ramekins.
  • Prepare a water bath by laying a tea towel in the bottom of a large baking dish. Place the ramekins in the dish and fill the dish with hot water until it reaches halfway up the ramekins. Bake for 40 minutes or until the edges of the crème caramel have set but the centre is still slightly shaky. The water should never boil.
  • Remove the ramekins from the baking dish. Let cool. Cover and refrigerate for 6 hours or until completely cooled.
  • Run the blade of a knife around the ramekins, invert onto a plate to unmould and serve very cold.