Crème caramel

1. 1Preheat the oven to 100°C.

Preparing the caramel:

1. 2Prepare the caramel by melting the sugar over medium heat in a heavy-bottomed saucepan.
2. 3Be careful not to burn the caramel.
3. 4Once ready, pour the liquid caramel into the bottom of a cake pan or individual ramekins.
4. 5Spread the caramel evenly over the bottom by swirling the pan.

Preparing the crème caramel custard:

1. 6In a saucepan, heat the milk and vanilla extract over medium heat until it simmers.
2. 7In a bowl, whisk the eggs with the sugar until the mixture turns pale.
3. 8Add the hot milk to the egg mixture, stirring constantly.

Baking the crème caramel:

1. 9Pour the mixture over the caramel in the cake pan or individual ramekins.
2. 10Bake for about 1 hour until the custard is set but still slightly wobbly.
3. 11Let cool at room temperature before refrigerating for at least 2 hours.
4. 12To serve, run a knife around the edge of the pan to help unmold.
5. 13Turn out onto a serving plate.