Baked Creme Caramel Custard with Caramel

Classic Crème Caramel

Caramel Preparation

1. Heat sugar in a saucepan over medium heat until it turns into a golden liquid caramel.
2. Pour the hot caramel into a glass rectangular mold, tilting it to coat the bottom evenly.

Custard Base

3. In a medium mixing bowl, whisk together 6 eggs and sugar until well combined.
4. Heat the milk in a separate saucepan until warm, then slowly pour it into the egg and sugar mixture, whisking constantly to prevent the eggs from scrambling.
5. Strain the custard mixture through a fine-mesh sieve into a pouring jug to remove any air bubbles or solids.

Baking and Serving

6. Pour the strained mixture into the caramel-coated glass dish.
7. Cover the dish with a piece of aluminum foil.
8. Place the glass dish into a larger roasting pan and create a water bath (bain-marie) by pouring hot water into the larger pan until it reaches halfway up the sides of the glass dish.
9. Bake in the oven until the custard is set; test by inserting a knife into the center, which should come out clean.
10. Remove from the oven, allow it to cool, and then invert it carefully onto a serving plate to unmold. Slice and serve.