- 5 Tbs. water
- 1 cup sugar
- 2 eggs
- 2 egg yolks
- 1 1/2 cups milk
- 1/2 tsp. vanilla extract
Preheat an oven to 350°F. Have a pot of boiling water ready.
In a bowl, beat the eggs and egg yolks until just blended.
In a small saucepan over medium-low heat, warm the milk until steam begins to rise. Add the milk a little at a time to the eggs, whisking constantly until blended. Add the remaining 1/2 cup sugar and whisk until dissolved. Strain the custard through a fine-mesh sieve set over a clean bowl or large measuring cup and stir in the vanilla.
Divide the custard among the preparedramekins. Set the ramekins in a roasting pan or baking dish 2 to 3 inches deep and add boiling water to fill the pan halfway up the sides of theramekins. Cover the pan loosely with aluminum foil and bake until the custards are set, 30 to 35 minutes. Transfer the ramekins to a wire rackand let cool to room temperature. Refrigerate for at least 2 hours before serving.
Just before serving, run the tip of a paring knife around the inside edge of the ramekins to loosen the custard. Invert an individual dessert plate over each ramekin, hold the plate and ramekin together and invert again. Lift off the ramekin, shaking it gently, and let the caramel fall out onto the plate and the juices run down and around the custard. Serve immediately.