Crème Caramel

Steps

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1. 1
   Place 100g granulated sugar in a pot and heat over medium heat. Do not stir—allow the sugar to melt naturally and turn amber colored. Watch carefully to prevent burning.
   ▶ ≈1:07
2. 2
   Once the caramel reaches amber color, immediately pour it into heat-resistant ramekins. Allow it to flow and set naturally as it cools.
   ▶ ≈1:47
3. 3
   In a bowl, combine 300ml milk and 200ml heavy cream. Add 50g granulated sugar, 1 tsp vanilla extract, and 1 heaping tsp cornstarch.
   ▶ ≈2:05
4. 4
   Add 2 whole eggs to the mixture and stir gently. Then separate 2 more eggs and add only the yolks. Stir gently by hand to avoid creating excessive foam.
   ▶ ≈2:21
5. 5
   Pour the custard mixture evenly over the cooled caramel.
   ▶ ≈2:50
6. 6
   Place the ramekins in a water bath with hot water, maintaining a temperature around 100°C. Bake for approximately 1 hour until the custard is set but still jiggles slightly when gently shaken.
   ▶ ≈3:08
7. 7
   Remove from the oven and allow to cool, then refrigerate. Gently score around the edges with a knife to help with unmolding.
   ▶ ≈3:34
8. 8
   Gently invert the ramekin onto a plate. The caramel sauce will naturally flow over the top. Garnish with fresh fruit and serve.
   ▶ ≈3:59