Crème Caramel Recipe

Preheat the oven to 325°F (160°C).

In a small saucepan, melt 1/2 cup of sugar over medium heat until it turns into a golden caramel.

Carefully pour the caramel into 4 ramekins, tilting them to coat the bottoms evenly. Set aside.

In a mixing bowl, whisk the eggs and the remaining 1/2 cup of sugar until well combined.

Heat the milk in a saucepan until hot but not boiling. Gradually pour the hot milk into the egg mixture, whisking constantly.

Stir in the vanilla extract.

Pour the custard mixture into the caramel-coated ramekins.

Place the ramekins in a baking dish filled with enough hot water to reach halfway up the sides of the ramekins.

Bake in the preheated oven for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool to room temperature.

Once cooled, refrigerate the crème caramels for at least 2 hours, or overnight.

To serve, run a knife around the edges of each ramekin and invert onto serving plates, allowing the caramel to drizzle over the custard.