Ingredients
- 1 cup granulated sugar
- 5 large eggs
- 3 cups whole milk
- 2 teaspoons vanilla extract
Instructions
- In a medium skillet over medium heat, melt half of the sugar while stirring occasionally and swirling the pan. Remove from heat when it turns into a medium amber brown syrup.
- Quickly pour the hot caramel equally into 8 buttered ramekins, swirling to coat the bottoms evenly.
- In a large bowl, beat the eggs and the remaining 1/2 cup sugar until the color lightens. Gradually mix in the milk and vanilla extract.
- Distribute the custard mixture among the caramel-lined ramekins.
- Place ramekins in a large baking pan and add hot water to reach halfway up the sides of the ramekins. Bake at 300°F for about 60 minutes or until custards are set.
- Remove from oven, cool to room temperature, and then refrigerate. To serve, run a knife around the edge of each custard and invert onto plates.
