Vanilla Creme Caramel

Makes 6 servings.

With this rich recipe, from the March 2012 issue of Chatelaine magazine, you don't need to broil the caramel on top of the custards. The caramel is baked on the bottom and the custards are inverted after refrigeration.

Bake the custards in 6 ungreased 3/4-cup ovenproof ramekins. If you don't have them, use one 8-inch round straight-sided cake pan instead, and increase baking time to 70 minutes.

This dessert can be made in the morning and refrigerated all day to serve at dinner.

• 3/4 cup granulated white sugar (for caramel)
• 1/2 cup granulated white sugar (for custard)
• 1 cup whipping cream (35% or heavy cream)
• 1 cup Homogenized (whole) milk (3.25% fat)
• 3 large eggs
• 3 large egg yolks
• 1 tsp vanilla
• 1/8 tsp salt

1. Place oven rack in the centre of the oven and preheat oven to 325 degrees F.
2. Ready a large roasting pan by folding a dishtowel to fit the bottom of the pan and placing inside.
3. Cut a piece of  foil that will fit loosely over the roasting pan.

Make caramel:

1. In a medium saucepan over medium-high heat, bring 3/4 cup sugar and 1/4 cup water to a boil, swirling the pan occasionally until the syrup turn s a deep amber colour, about 9-10 minutes.
2. Immediately remove from heat so syrup doesn't over-brown.
3. Pour caramel into 6 oven-proof ramekins, coating bottoms, OR into an 8-inch round straight-sided cake pan.
4. Set ramekins or cake pan in the dishtowel-lined roasting pan and set aside.

Make custard:

1. Separate 3 cold large eggs into whites and yolks. Cover the whites and refrigerate for another use.
2. In a large bowl, whisk the 3 egg yolks with 3 more eggs and 1/2 cup sugar, 1 tsp. vanilla, 1/8 tsp salt. Set aside.
3. In a medium saucepan, over medium heat, stir together 1 cup whipping cream and 1 cup whole milk.
4. In 3-4 minutes, when bubbles form around the edges of the pan, gradually whisk the hot milk mixture into the whisked egg mixture until just combined but not foamy.
5. If there are any lumps, strain the mixture through a fine sieve into a large measuring cup.
6. Pour smooth custard mixture into ramekins (or cake pan) on top of caramel layer.
7. Carefully place the roasting pan with ramekins or cake pan inside, in the centre of the preheated oven.
8. Carefully pour 8 cups boiling water into the pan around the ramekins so the water reaches partway up the exterior sides of ramekins.
9. Cover the entire pan loosely with foil.
10. Bake until custards are firm but slightly jiggly, 40-45 minutes for ramekins OR about 70 minutes for an 8-inch cake pan.
11. Remove foil and carefully let steam escape before jiggling ramekins to check.
12. Remove from oven and transfer individual ramekins or cake pan to a wire rack to cool.
13. After cooling 15 minutes, refrigerate at least 2 hours until chilled.
14. Fill a small bowl with very hot water and dip the base of the cake pan or of each chilled ramekin in water for about 10 seconds, then run a paring knife around the edge of custard to loosen. Hold a plate over the baking dish and invert.
15. Gently shake the baking dish to release custard and caramel. This is easier to do if you are using the smaller ramekins instead of the cake pan.