Creme Caramel

To make crème caramel, first prepare the caramel: pour the sugar into a thick-bottomed saucepan 1 and let it melt over medium-low heat by swirling it around the saucepan and without stirring 2. When the caramel has taken on an amber color, carefully pour it into six 3/4-cup (180 ml) molds placed inside a high-sided baking pan, swirling them to coat the base evenly 3. Set the molds aside and continue with the recipe.

Pour the milk into a bowl and add both the seeds and the vanilla bean 4 5, then bring it to a boil in a small pot 6. Once the boiling point has been reached, remove it from the heat and let it steep for half an hour. 

Now remove the vanilla bean 7  and add the cream 8, stir and set aside for a moment. In a separate bowl, beat the eggs and sugar, but without whipping them to prevent air bubbles from forming 9.

Pour in the milk and cream mixture in a stream, filtering it through a strainer 10, then mix again with a whisk to obtain a homogeneous mixture 11. Take the baking tray with the molds and distribute the milk and eggs mixture inside using a ladle 12.

Pour boiling water into the baking tray up to one third the height of the molds 13. Now bake in a bain-marie in a static oven preheated to 350°F (180°C) for about 50 minutes. Once cooked, leave to cool 14 and transfer the molds to the fridge to cool for at least 4 hours. 

After the cooling time has elapsed, remove the crème caramel from the molds with a small knife and serve 15!