Directions
- Prepare the Caramel
In a small saucepan, combine the sugar and water.
Heat over medium heat without stirring.
Cook for 10–15 minutes until the caramel reaches a deep amber color.
Immediately pour the caramel into 6 ramekins (6-ounce size) or one baking dish.
Let stand for about 10 minutes to set.
- Prepare the Custard
Preheat the oven to 350°F (180°C).
Heat the milk until hot but not boiling.
In a bowl, whisk together the eggs, sugar, salt, and vanilla.
Gradually add the hot milk while whisking continuously.
Strain the custard mixture for an extra smooth texture.
- Bake
Place the ramekins in a large baking pan.
Pour the custard mixture over the caramel.
Sprinkle with nutmeg if desired.
Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins.
Bake for about 45 minutes, or until a knife inserted in the center comes out clean Bim Bim’s Notes Remove the ramekins from the water bath and let cool completely.
Refrigerate for at least 3–4 hours.
Run a knife around the edges and invert onto serving plates.
Serve chilled and enjoy.
