Classic French Crème Caramel

Instructions

1. 1

   Preheat your oven to 160°C (320°F).

2. 2

   In a small saucepan over medium heat, melt 50 grams of the granulated sugar (half of the total) until it turns into a golden caramel. Do not stir, just swirl the pan gently.

3. 3

   Quickly pour the caramel into the bottom of a baking dish or divide evenly among 4 ramekins. Tilt to coat the bottom evenly. Set aside to cool and harden.

4. 4

   In a mixing bowl, whisk together the eggs and the remaining 50 grams of sugar until well combined.

5. 5

   In a saucepan, heat the skim milk until just below boiling point. Remove from heat and stir in the vanilla extract.

6. 6

   Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

7. 7

   Strain the custard mixture through a fine sieve to ensure a smooth texture.

8. 8

   Pour the custard gently over the set caramel in the baking dish or ramekins.

9. 9

   Place the dish or ramekins in a deep baking tray. Fill the tray with hot water to reach halfway up the sides (bain-marie).

10. 10

    Bake in the preheated oven for 35-40 minutes, or until the custard is just set but still slightly wobbly in the center.

11. 11

    Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

12. 12

    To serve, run a knife around the edges and invert onto a plate so the caramel sauce flows over the custard. Enjoy your Classic French Crème Caramel!