👨‍🍳 Instruktioner

1. 1

   Prepare the caramel: In a saucepan, combine 200g sugar and 50ml water. Heat over medium heat without stirring until it turns a deep amber color. Carefully pour into the bottom of 6 ramekins.

   💡 Proffstips: Be cautious as hot caramel can cause severe burns. Swirl the ramekins to coat the bottom evenly.
2. 2

   Heat the milk in a separate saucepan until it just begins to simmer. Do not boil.

3. 3

   In a large bowl, whisk together 150g sugar, whole eggs, and egg yolks until well combined and slightly pale.

   💡 Proffstips: Ensure the sugar is dissolved.
4. 4

   Slowly temper the egg mixture by gradually whisking in the hot milk. Stir in the vanilla extract.

   💡 Proffstips: Adding hot milk slowly prevents the eggs from scrambling.
5. 5

   Strain the custard mixture through a fine-mesh sieve into a pitcher or large measuring cup for easy pouring.

   💡 Proffstips: Straining ensures a silky smooth texture.
6. 6

   Pour the custard mixture evenly into the prepared ramekins over the caramel.

7. 7

   Place the ramekins in a larger baking dish. Carefully pour hot water into the baking dish, coming halfway up the sides of the ramekins (water bath).

   💡 Proffstips: The water bath ensures even cooking and prevents cracking.
8. 8

   Bake in a preheated oven at 160°C (320°F) for 50-60 minutes, or until the custards are set but still slightly jiggly in the center.

   💡 Proffstips: Oven temperatures can vary, so check for doneness.
9. 9

   Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 4 hours, or preferably overnight.

   💡 Proffstips: Chilling allows the flavors to meld and the custard to firm up.
10. 10

    To serve, run a thin knife around the edge of each ramekin and invert onto a serving plate. The caramel sauce should flow over the custard.