Prep Time: 5 minutes
Total Time: 10 minutes (not including inactive time)
2 cups/430g whole milk
4 eggs, beaten
1/2 cup/115g sugar
1/4 t salt
1/2 cup/230g sugar
1 tablespoon water
- Pre-heat oven at 325F.
- For the custard base, combine milk, eggs, sugar, and salt, with a blender or whisk.
- To make caramel, heat sugar and water until an appealing brown. Pour it into ramekins and swirl the ramekins to make sure it covers the bottom. Cool down completely into a hard candy.
- Set up an ovenproof roasting pan and fill the pan so that the water comes half-way up the sides of the pan. Pour in the custard base and place the ramekins inside the roasting pan. Cover the roasting pan with a tin foil.
- Bake the custard for 30 minutes. Once the custard is set, remove them to a rack to cool, and then refrigerate for several hours until thoroughly chilled.