Vanilla Crème Caramel

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Use an oven thermometer to ensure accuracy.

2. 2

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient; this may take about 10 minutes.

3. 3

   In a separate bowl, whisk together the egg yolks, vanilla extract, and melted butter until well combined.

   Tip: Use room temperature ingredients for better emulsification.

4. 4

   Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

   Tip: This is called tempering; it ensures a smooth custard.

5. 5

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5 minutes.

   Tip: Don't let it boil; this will curdle the mixture.

6. 6

   Remove the saucepan from the heat and stir in the cocoa powder and dark brown sugar until well combined.

   Tip: This will help to balance the flavors.

7. 7

   Strain the custard into 6 (250ml) ramekins or small baking dishes.

   Tip: This will remove any lumps or air pockets.

8. 8

   Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

   Tip: This is called a water bath; it helps to cook the custard evenly.

9. 9

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

   Tip: Don't overbake; this will make the custard too firm.

10. 10

    Remove the ramekins from the water bath and let cool to room temperature.

    Tip: This will help the custard set properly.

11. 11

    Refrigerate the crème caramel for at least 2 hours or overnight before serving.

    Tip: This will allow the flavors to meld together.