Serves 6
Prep time: 20 minutes
Bake time: 45 to 55 minutes
Chilling time: 4 hours to overnight
INGREDIENTS
For the caramel:
1/2 cup (100 g) granulated sugar 2 tablespoons water
For the custard:
3 large egg yolks 2 large eggs
1/2 cup (100 g) granulated sugar
1 cup (250 mL) 2% milk
1 cup (250 mL) heavy (35%) cream
1 teaspoon pure vanilla extract
Special Equipment
Six 1/2-cup (125 ml) ramekins