Vanilla Creme Caramel

Step 1

In a heavy-bottomed saucepan, evenly spread the Redpath® Organic Granulated Sugar over the bottom of the pan and add the water.

Step 2

Place pan over medium-high heat and bring mixture to a boil. Once the sugar begins to change colour, gently swirl to evenly distribute the sugar as it’s caramelizing; make sure not to stir with a utensil. Keep pot on the heat until the sugar turns a deep amber colour. Remove from heat.

Step 3

Immediately pour the caramel into the ramekins. Tilt each ramekin to ensure that the caramel covers the bottom of each. Place ramekins into a 9x13 inch (23x33 centimeters) baking dish. Set aside to harden; do not refrigerate.

Step 1

In a medium bowl, whisk together eggs and half of the Redpath® Organic Granulated Sugar.

Step 2

Meanwhile, in a heavy-bottomed saucepan, combine milk, the remaining Redpath® Organic Granulated Sugar and salt together.

Step 3

Stir milk mixture over medium heat until it just begins to boil.

Step 4

While whisking, slowly add a ladle of the hot milk into the egg mixture. Continue process until all of the milk is whisked together with the eggs. Strain mixture into a large measuring cup or bowl. Gently stir in the pure vanilla extract.

Step 5

Evenly divide the custard amongst the 6 ramekins. Place the baking dish into the oven with the 6 ramekins evenly-spaced apart. Fill the baking dish with boiling water, at least halfway up the sides of the ramekins to ensure the custards bake evenly.

Step 6

Bake for 35 to 45 minutes, or until the majority of the custard is set. When finished, the outside of the custard will be firm, but you will notice a quarter-sized section in the middle that still jiggles when shook.

Step 7

Carefully remove the baking dish from the oven. Allow to cool slightly until ramekins can be safely handled. Remove ramekins from the baking dish. Cool completely.

Step 8

Place into the fridge to chill; at least an hour or until cold. Run a sharp knife or small palette knife around the edge and invert the dessert onto a plate. If chilling longer than an hour, cover each cooled ramekin with plastic wrap before placing into the fridge.