👨‍🍳 Instruktioner

1. 1

   Preheat oven to 160°C (325°F). Prepare a large baking dish or individual ramekins.

   💡 Proffstips: Ensure oven is fully preheated.
2. 2

   For the caramel: In a saucepan, combine 200g sugar and 50ml water. Heat over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color. Be careful not to burn it.

   💡 Proffstips: Avoid stirring the caramel once it starts to color; swirling is best.
3. 3

   Immediately pour the hot caramel into the bottom of your baking dish(es), tilting to coat the base. Set aside to cool and harden.

   💡 Proffstips: Work quickly as caramel hardens fast.
4. 4

   For the custard: In a bowl, whisk together the whole eggs, egg yolks, 150g sugar, and vanilla extract until well combined and slightly pale.

   💡 Proffstips: Don't over-whisk, just combine.
5. 5

   In a saucepan, gently heat the milk until it is warm but not boiling. Gradually temper the egg mixture by slowly whisking in about half of the warm milk. Then, pour the tempered egg mixture back into the saucepan with the remaining milk.

   💡 Proffstips: Tempering prevents the eggs from scrambling.
6. 6

   Cook the custard mixture over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not let it boil.

   💡 Proffstips: Low heat and constant stirring are key.
7. 7

   Strain the custard through a fine-mesh sieve into the caramel-lined baking dish(es) to ensure a smooth texture.

   💡 Proffstips: Straining removes any potential lumps.
8. 8

   Place the baking dish(es) in a larger roasting pan. Carefully pour hot water into the roasting pan to come halfway up the sides of the baking dish(es) (this is a water bath or bain-marie).

   💡 Proffstips: The water bath ensures even, gentle cooking.
9. 9

   Bake for 50-60 minutes, or until the custard is set but still has a slight wobble in the center. Cooking time will vary depending on the size of your dish(es).

10. 10

    Remove the baking dish(es) from the water bath and let them cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to fully set.

    💡 Proffstips: Chilling is essential for the custard to firm up.
11. 11

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