Easy, classic crème caramel - Light and silky smooth
Granulated sugar 125g
Whole eggs 350g
Granulated sugar 130g
Vanilla extract 10g
Preheat oven to 325F.
Cook 1st granulated sugar with water until med/dark golden color. Pour into cake pan, and swirl to evenly cover the bottom of the cake pan.
Bring milk to a simmer on the stove.
Mix eggs with 2nd sugar, salt, and vanilla extract.
Pour hot milk slowly into the egg mixture while whisking to prevent curdling the eggs. Then strain the mixture into the cake pan.
Bake in a water bath at 325F for about 45-50 min. Gently tap the pan, the batter should move as one solid unit and not runny.
Place in cooler to set overnight or at least for 4 hours.
When ready to serve, run a paring knife along the sides of the custard to release it from the pan. Place a plate on top of the cake pan and flip it over swiftly and carefully.
You can gently heat up the cake pan over the stove to melt the excess caramel and then pour it over the custard.
Time to TASTE!!!