A light custard treat with a caramel sauce to die for!
- 1 cup milk
- 1 cup whipping cream
- 1 1/2 cups granulated sugar
- 4 large eggs lightly beaten
- 2 teaspoons vanilla extract
- 1/3 cup granulated sugar extra
- Pour sugar in a nonstick frying pan and cook over low to medium heat until sugar dissolves into golden toffee. Be sure to stir regularly. Should the sugar clump together, use a wooden spoon to break up any clumps.
- Pour toffee into a medium sized ramekin.
- Place the ramekin in a baking dish filled with boiling water.
- Put both milks into a sauce pan and gradually bring to boil.
- Meanwhile, in a separate large bowl (non metal), combine eggs, vanilla, and extra sugar.
- Remove milk from stove top and slowly whisk into the egg mixture.
- Pour the milk and egg mixture into the prepared ramekin.
- Bake for 20 minutes.
- Run a flat bladed knife around the edges of the ramekin.
- Carefully, but slightly quickly, turn out the crème caramel onto a serving dish. Do not turn crème caramel onto a flat dish. Caramel sauce will flow out.
- Allow crème caramel to cool for 3 hours before enjoying. Best served chilled.
Note: When melting sugar, be sure to stir constantly. Once the sugar gets going, it continues to melt down very quickly.