This is the easiest recipe ever! It achieves a perfect balance of creaminess and... egginess? Just 5 ingredients and 10 minutes to prepare and off into the oven. It's foolproof. Serves 6-8.
Preheat Oven @ 350 degrees F
Caramel: Heat 1 cup sugar and water to moisten in a saucepan until it begins to caramelize (turn golden brown). Pour into a mold in which the creme will cook.
Creme:
5 eggs + 1 Egg yolk
1/2 cup sugar
Beat together.
1 cups milk
1/2 cup half and half
1 Vanilla bean scraped
Heat in the saucepan the caramel was made in. When it begins to bubble turn off the flame and stir in the egg and sugar mixtrue. Pour the creme into the mold on top of the caramel. Place mold into a deep pan and fill with hot water half way up the mold. Bake for 1 hour. Remove from the oven and cool completely. Best served chilled so if you have time refrigerate for up to a day. Before serving, score with a knife around the sides of the mold and place the serving dish on the mold. Flip quickly (over the sink is best) and when you feel a "plop" the creme has released. Remove the mold
Preheat Oven @ 350 degrees F
Caramel: Heat 1 cup sugar and water to moisten in a saucepan until it begins to caramelize (turn golden brown). Pour into a mold in which the creme will cook.
Creme:
5 eggs + 1 Egg yolk
1/2 cup sugar
Beat together.
1 cups milk
1/2 cup half and half
1 Vanilla bean scraped
Heat in the saucepan the caramel was made in. When it begins to bubble turn off the flame and stir in the egg and sugar mixtrue. Pour the creme into the mold on top of the caramel. Place mold into a deep pan and fill with hot water half way up the mold. Bake for 1 hour. Remove from the oven and cool completely. Best served chilled so if you have time refrigerate for up to a day. Before serving, score with a knife around the sides of the mold and place the serving dish on the mold. Flip quickly (over the sink is best) and when you feel a "plop" the creme has released. Remove the mold
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