How to Make Crème Caramel (Step-by-Step)

1. Make the Caramel

• Add granulated sugar and water to a small saucepan. Shake gently to help dissolve the sugar.
• Heat over medium-high heat without stirring. Watch closely; the caramel will start forming in about 10 minutes.
  
• Once it turns light amber and smells rich and caramelized, swirl the pan gently. Allow it to reach a medium-dark brown color (too light and it will be overly sweet; too dark and it will taste bitter).
• Immediately pour the hot caramel into 5-6 ramekins (or one larger baking dish), coating the base evenly.
• Set aside to cool and harden. Fill the saucepan with water right away to make cleaning easier.

2. Make the Custard Cream

• Preheat your oven to 170°C / 340°F.
• Split the vanilla pod (if using) and add it to the milk in a medium saucepan. Gently heat until the milk is just below boiling point, then remove from heat and let it cool slightly. Remove the vanilla pod and scrape in the seeds.
• In a mixing bowl, whisk the eggs, yolks, and sugar together until pale and creamy.
• Slowly pour the warm milk into the egg mixture while whisking gently. (If the milk is too hot, add it gradually to temper the eggs.)
• Let the mixture rest for a minute to allow any foam to settle.

3. Bake the Crème Caramel

• Place the caramel-lined ramekins into a roasting tin lined with baking paper.
• Pour the custard over the caramel, filling each ramekin nearly to the top.
• Pour warm water from a kettle into the roasting tin until it reaches halfway up the sides of the ramekins. this creates a gentle water bath.
• Bake for about 40 minutes, or until the custards are just set. A knife inserted in the center should come out clean.
• Carefully remove the ramekins and let them cool for about 10 minutes, then transfer them to a cooling rack.
• Once cool, cover with cling film and refrigerate for at least 2 hours (overnight is best).