Whatever you call it, it’s delicious and easy to make.

Before you even start buying ingredients though I recommend getting a scale.  It’s so much easier and more accurate to weigh your ingredients then to rely on measuring.  There are a few things that I measure but if I can I weigh.  It makes reducing or expanding your recipe a lot easier and if you get distracted you don’t lose count.

J  That is my major problem with measuring…1, 2, 3, ohhh shiny what number was I on?   Also the custard needs a night to set up so make it a day ahead at least and up to four days. 

For 6 portions

1)  4 oz sugar – sprinkle sugar in a dry, thick bottomed pan.  At medium to med low heat, melt sugar until all is liquid and dark brown but not black in color.  If you get black start over.  At that point I would put water in the pan and boil out the sugar, clean and dry the pan and try again.  If you get water in the pan it will crystalize and never melt so avoid water. You can gently stir the sugar once or twice before it all melts but the more you stir the higher your chances at crystals. 

Distribute the caramel into ramekins equally and allow to cool completely.  If you don’t allow the caramel to cool and you add the egg mixture it will cook the eggs too fast and be gross.

2)  16 fl oz milk  (measuring cup for liquid)

4 oz sugar

pinch of salt

1 teaspoon

6 oz eggs

1.25 oz egg yolk

Combine milk,  2 oz sugar, and salt and bring to a simmer.  Meaning the milk will have a few bubbles around the edges not a boil.  Remove from heat and add the vanilla. Bring the milk mixture to a boil.  Meanwhile blend the eggs and egg yolks and 2 oz sugar.  Once the milk has just come to a boil temper it slowly into the egg mixture.  Add about ¼ – 1/3 of the hot milk at a time whisking constantly.  Once incorporated add a little more milk.  Repeat.  Repeat until all milk is in the eggs. 

Divide the mixture equally between all ramekins.  Place ramekins into an oven safe pan with high edges (think brownie pan) and into a 325* oven.  Add water to the pan carefully not spilling into the custard (this is called a water bath).  Bake 25-35 minutes depending on how much custard is in each cup.  The top should feel firm with a little pressure.  If your finger dips right into it and the custard is still liquid keep cooking. When they are done, remove from the water bath and cool overnight. 

TO unmold, run a sharp knife around the edges of the custard and invert onto the plate.  If that little guy resists, while the cup is inverted use your fingertips to wiggle it a little and it should fall right out.  The caramel should end up on top with some extra “sauce”. 

Enjoy!