Classic Crème Caramel

Steps

1. 1

   Preheat the oven to 150°C/300°F. Cook the 150 g sugar with the water until it turns amber. Immediately pour the caramel into 6 ramekins.

2. 2

   Heat the milk, cream, and split vanilla bean until just simmering. Let it infuse for 5 minutes.

3. 3

   Whisk together the eggs, yolks, and 100 g sugar without incorporating too much air. Gradually stir in the hot dairy.

4. 4

   Strain the custard, then pour it into the ramekins. Set them in a water bath and bake for 35 to 40 minutes, until set around the edges but still gently wobbly in the center.

5. 5

   Cool, then chill for at least 4 hours. Run a thin knife around each custard and unmold just before serving.