Crème Caramel

Ingredients

For the custard:

• 500ml whole milk
• 3 egg
• 2 egg yolks
• 110g granulated sugar
• 1 vanilla bean

For the caramel:

• 105g granulated sugar
• 2 tablespoons water
• 1 teaspoon freshly squeezed lemon juice (strained)

Instructions

1.⁠ Heat the milk with a split vanilla bean and let it infuse for 15 minutes.

2. Prepare the caramel by cooking sugar, water and lemon juice until it turns amber then pour it into the base of a mould or individual ramekins.

3. Lightly whisk the eggs and sugar until combined, then slowly add the strained milk while stirring. Pour the mixture into the mould through a fine sieve.

4. Bake in a water bath at 140°C (285°F) for about 1 hour and 30 minutes, ensuring the water doesn’t boil.

5. Once set, cool to room temperature, then refrigerate for at least 3 hours.

6. To unmould, run a knife along the edges, flip the mould onto a plate, and gently tap until the crème caramel releases. Serve and enjoy!