Classic French Crème Caramel

1.Preheat the oven to 325°F (160°C).

2.Prepare the caramel: In a medium saucepan over medium heat, melt 1 cup granulated sugar without stirring until it turns a deep amber color. Swirl the pan gently to ensure even caramelization. Immediately pour the caramel into the bottom of six 6-ounce (180ml) ramekins, tilting each to coat the bottom evenly. Set aside to harden.

3.In a mixing bowl, whisk together the eggs, egg yolks, 1/2 cup sugar, and a pinch of salt until well combined but not frothy.

4.In a separate saucepan, heat the milk over medium heat until just below boiling (small bubbles form around the edges). Remove from heat and stir in the vanilla extract.

5.Slowly pour the warm milk into the egg mixture in a thin stream, whisking constantly to temper the eggs and prevent curdling.

6.Strain the custard mixture through a fine sieve into a large measuring cup or bowl to ensure smoothness.

7.Pour the custard evenly over the set caramel in the ramekins.

8.Place the ramekins in a large baking dish or roasting pan. Pour hot water into the pan to come halfway up the sides of the ramekins, creating a water bath (bain-marie).

9.Carefully transfer the baking dish to the oven and bake for 40-45 minutes, or until the custard is just set but still slightly wobbly in the center.

10.Remove the ramekins from the water bath and let cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set and chill.

11.To serve, run a thin knife around the edges of each ramekin to loosen the custard. Place a serving plate on top of the ramekin and invert quickly to release the crème caramel with the caramel glaze on top.

12.Serve chilled, optionally garnished with fresh berries or a sprig of mint.