Ingredients

• 0.5 cup Granulated sugar(for caramel)
• 2 tablespoons Water(for caramel)
• 2 cups Whole milk
• 0.5 cup Heavy cream
• 2 Large eggs
• 2 Large egg yolks
• 0.25 cup Granulated sugar(for custard)
• 1 teaspoon Vanilla extract
• 1 pinch Pinch of salt

Instructions

1. 1

   **Prepare Caramel:** In a small, heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring, gently swirling the pan occasionally, until the sugar melts and turns into a rich amber caramel. Watch carefully to prevent burning.

2. 2

   **Coat Ramekins:** Immediately and carefully pour the hot caramel into the bottom of 6 individual oven-safe ramekins (about 6-ounce capacity), swirling each to coat the bottom evenly. Set aside to cool and harden.

3. 3

   **Preheat Oven & Water Bath:** Preheat your oven to 325°F (160°C). Place the caramel-coated ramekins inside a larger baking dish or roasting pan. Bring a kettle of water to a boil for the water bath.

4. 4

   **Heat Milk Mixture:** In a medium saucepan, combine the whole milk, heavy cream, and a pinch of salt. Heat over medium heat until small bubbles form around the edges, but do not boil. Remove from heat and stir in the vanilla extract.

5. 5

   **Whisk Eggs & Sugar:** In a large bowl, whisk together the 2 large eggs, 2 large egg yolks, and 1/4 cup granulated sugar until well combined and slightly pale, but do not create excessive foam.

6. 6

   **Temper Custard Base:** Slowly pour the hot milk mixture into the egg mixture in a thin, steady stream, whisking constantly to temper the eggs and prevent them from scrambling.

7. 7

   **Strain Custard:** Pour the tempered custard mixture through a fine-mesh sieve into a clean bowl or directly into a large measuring cup with a spout. This step removes any potential cooked egg bits or chalazae, ensuring a silky-smooth custard.

8. 8

   **Fill Ramekins & Bake:** Carefully pour the strained custard mixture over the set caramel in each ramekin. Carefully pour the hot water from the kettle into the larger baking dish, creating a water bath (bain-marie) that comes halfway up the sides of the ramekins.

9. 9

   **Bake Custard:** Bake for 40-50 minutes, or until the custards are just set but still slightly wobbly in the center when gently shaken. A knife inserted near the edge should come out clean. Do not overbake.

10. 10

    **Chill & Serve:** Carefully remove the ramekins from the water bath and let them cool completely on a wire rack. Once cool, cover them with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. To serve, run a thin knife around the edge of each ramekin, invert onto a serving plate, and gently lift the ramekin to release the crème caramel, allowing the caramel sauce to cascade over the custard.