Creme Caramel

Preheat oven to 160°C.

In a small saucepan combine sugar and water.
Bring sugar to a boil and cook over medium heat until sugar turns a golden caramel color – this should take about 7-10 minutes.

Divide the caramel into four 180ml ramekins, coating the bottom of each ramekin – set ramekins aside.

In a saucepan, combine milk, dulce de leche and salt.
Cook over medium heat, whisking until the mixture is smooth and just comes to a simmer.

Whisk the eggs, egg yolks and vanilla in a medium bowl. When the milk reaches a simmer, take it off the heat and temper the eggs by very slowly pouring the milk into the eggs, all the while whisking furiously. If you are nervous about tempering, rather whisk in the milk, a few tablespoons at a time to ensure that the mixture doesn’t curdle.

Strain mixture into a large measuring cup or bowl with a pouring spout.

Boil the kettle.

Arrange prepared ramekins in a 9×13-inch baking dish.
Divide custard mixture evenly into the ramekins.

Place baking dish into oven and carefully pour in the freshly boiled water until the water reaches about halfway up the sides of the ramekins.

Bake for 25-30 minutes, until just set.

Remove the ramekins from the water and allow to cool to room temperature.
Cover with cling wrap and refrigerate for at least 4 hours, or overnight.                                                                                                                                                                                                                                                                                                        To Serve:

Run a sharp knife around the edge of each ramekin.
Place the ramekins in the same baking tray from the day before, add some hot water and allow to stand for a minute.
Place a serving plate over the ramekin and invert so that the creme caramel will slide out.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.