- Butter the ramekin moulds
- For the caramel: put the sugar and water in a saucepan. Completely melt the sugar on a low heat and then heat it rapidly on a high heat until you obtain a brown coloured caramel. Remove from the heat and immediately coat the base and the sides of the ramekin moulds. Allow to cool.
- For the cream: pour the milk into the saucepan in which you made your caramel. Add the vanilla extract. Bring almost to the boil and then allow to stand while you prepare the eggs.
- Break the eggs into a large bowl and add the sugar. Beat with the whisk until you obtain a smooth, creamy mixture and then add the warm milk. Pour the mixture onto the caramel.
- Prepare the bain marie: half fill a rectangular dish (large enough to hold 10 ramekin moulds) with hot water. Heat the oven to 150°C/300°F.
- Place the ramekin moulds in the bain marie without covering them. Place the bain marie in the centre of the oven and cook for 45 minutes. Check that the cream is properly cooked by piercing it with the end of a knife. If the blade is clean when you take it out, the cream has set, and a little caramel will appear on the surface.
- Remove your crème caramels from the bain marie and allow them to cool. Serve chilled or at room temperature.
- If the cream is served chilled, run a knife around the edge and then dip the base of the mould in hot water for a few seconds, to make it easier to remove. You can also use a single large mould instead of the individual ramekin moulds when preparing this recipe.