Recipe
Why make it
A silky baked egg custard with a glossy golden caramel that pools around it when turned out. It uses simple pantry ingredients and can be made a day ahead.
Serves 6
+ 1 more in the full recipe
Step 1 of 10
Heat the oven to 160°C (140°C fan). Place six ramekins in a deep baking tray and boil a kettle of water for the water bath.
Step 2 of 10
Put 100 g sugar and 3 tbsp water in a small heavy saucepan over medium heat. Let it dissolve without stirring, swirling the pan gently now and then.
Step 3 of 10
Cook until the syrup turns deep golden amber, about 6 to 8 minutes. Pour it at once into the ramekins, tilting each to coat the base, and set aside; it will harden.
Step 4 of 10
Warm the milk in a clean pan until steaming at the edges, not boiling. Remove from the heat.
Step 5 of 10
In a large bowl, whisk the whole eggs, yolks, 70 g sugar and salt just until combined. Avoid whisking in too much air, or the custard will have bubbles.
The last 5 steps are in the full recipe.
Cook’s tip
Stop the caramel at amber; if it turns dark brown it will taste bitter.
Ready to cook?
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