How to make it
7 steps. Take it one step at a time.
Combine the sugar and water
In a small saucepan over medium heat, combine the sugar and water for the caramel. Cook without stirring until the mixture turns a deep amber color.
8 minImmediately pour the hot caramel
Immediately pour the hot caramel into the bottoms of 6 ramekins, swirling each to coat the base evenly. Let them sit and harden.
Whisk the eggs and vanilla extract gently
In a large bowl, whisk the eggs and vanilla extract gently. Avoid creating foam or bubbles.
Heat the milk and condensed milk
Heat the milk and condensed milk in a pot until just warm to the touch (about 110°F (43°C)), then slowly pour into the egg mixture while whisking continuously but gently.
Strain the custard mixture through a fine-mesh sieve twice
Strain the custard mixture through a fine-mesh sieve twice to remove any solids or bubbles, then pour into the caramel-lined ramekins.
Cover the ramekins
Cover the ramekins with foil. Steam on low heat for 20-30 minutes. If baking, place ramekins in a deep tray filled with hot water and bake at 325°F (163°C) for 35 minutes.
30 minRemove from heat, let cool
Remove from heat, let cool to room temperature, and then refrigerate for at least 4 hours before serving.
4 hr
A little kitchen wisdom
To ensure a perfectly smooth custard without air bubbles, whisk the eggs very gently and always strain the mixture through a fine-mesh sieve at least twice. For the caramel, do not stir the sugar once it starts melting to avoid crystallization.
