👨‍🍳 步驟

1. 1

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

   💡 專業提示: 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.

   💡 專業提示: 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.

   💡 專業提示: 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.

   💡 專業提示: 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.

   💡 專業提示: 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.

   💡 專業提示: 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.

   💡 專業提示: 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).

   💡 專業提示: 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.

    💡 專業提示: 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.