Crème Caramel

Preheat the oven to 160°C (320°F) and arrange two ramekins inside a deep baking pan.

In a small saucepan, combine 20 gr Sugar and 10 ml Water over medium heat without stirring, until the sugar is completely dissolved.

Gently simmer the sugar syrup until it turns a deep, golden-amber caramel color, then quickly divide it evenly among the bottoms of the ramekins.

In another saucepan, heat 150 ml Milk (whole) with 3 ml Vanilla Extract over low heat until hot, but do not let it boil.

In a bowl, gently whisk 1 ¹/₄ pieces Eggs size M with 20 gr Sugar until fully combined, taking care not to create excess foam.

Slowly pour the warm milk into the eggs in a thin stream while whisking constantly, then strain the mixture through a fine-mesh sieve.

Pour the strained custard mixture over the caramel in the ramekins, then pour hot water into the baking pan until it reaches halfway up the sides of the ramekins.

Bake in the preheated oven for 35–40 minutes, until the custard is set but still slightly jiggly in the center. Allow the crème caramel to cool completely before unmolding and serving.