Serve these individual creamy desserts with Greek coffee. You’ll be working with hot sugar, so be very
careful when making the caramel for this dish.
5 cups whole milk
2 teaspoons vanilla extract
8 large egg yolks
4 large eggs
2 cups sugar, divided
⁄ cup water
- Preheat the oven to 350°F. Heat milk in a medium pot over medium-high heat to scalding (just below
the boiling point). Remove from heat and add vanilla.
- Whisk eggs and 1 cup of sugar in a large bowl. Slowly whisk a ladle of milk into the eggs. Keep ladling milk, until all the milk is incorporated into the eggs. Let cool.
- Have twelve (3-inch) ramekins ready to fill. Bring remaining sugar and water to a boil in a small nonstick saucepan over medium-high heat. Reduce the heat to medium. Do not stir the sugar; gently swirl the pan instead. The water will evaporate and the sugar will darken and turn to caramel. Don’t walk away from the pan because the sugar will burn quickly. When the sugar turns a dark golden caramel, remove the pan from the heat and divide the caramel evenly among the ramekins. Let the
- Distribute the custard evenly among the ramekins. Set ramekins in a large baking pan. Add hot water
to pan until it reaches halfway up the side of the ramekins.
- Bake the custards for 25–30 minutes or until the custard is set. Carefully remove the ramekins from the water. Let the ramekins cool completely, and then refrigerate them for 8 hours or overnight.
- To serve the Crème Caramel, run a small knife around the edge of each ramekin and unmold it by
inverting the ramekin over a dessert plate.