Caramel Crème Caramel

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a water bath to prevent overcooking.

2. 2

   In a medium saucepan, combine the sugar and 150ml of water. Place over medium heat and stir until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Use a candy thermometer to monitor the temperature.

   Tip: Don't stir the mixture while it's boiling.

3. 3

   Continue boiling the sugar mixture until it reaches 140°C (284°F). Remove from heat and carefully pour in the heavy cream. The mixture will bubble up vigorously, so be cautious.

   Tip: Let it cool slightly before proceeding.

4. 4

   In a separate bowl, whisk together the egg yolks and a pinch of salt until pale and thick. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.

   Tip: This step is crucial to prevent the eggs from scrambling.

5. 5

   Pour the egg yolk mixture into ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

   Tip: Use a water bath to ensure even cooking.

6. 6

   Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

   Tip: Don't overbake, as this can cause the custard to curdle.

7. 7

   Remove the ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

   Tip: This allows the custard to set and the caramel to harden.

8. 8

   Just before serving, sprinkle a pinch of salt and a sprinkle of granulated sugar over the top of each ramekin. Drizzle with caramel sauce made from the reserved sugar and butter.

   Tip: Optional: garnish with cocoa powder or cocoa nibs for added flavor.