Vanilla Bean Créme Caramel

Crème caramel is a classic French custard that relies on the simple technique of tempering for its signature smooth texture. The individual desserts are gently baked in a water bath so the custard is silky smooth, while a layer of caramel melts to become a delicate sauce. Prepared in Mini Cocottes for perfectly baked results, they make serving effortless from oven to refrigerator to table.

Caramel:

3/4 cup granulated sugar

1 tablespoon water

Few dashes lemon juice

Custard:

1 1/2 cups whole milk

1/2 cup heavy cream

1 vanilla bean, split and seeds scraped or 1 tablespoon vanilla bean paste

3 large eggs

1 egg yolk

1/2 cup granulated sugar

Pinch salt

For the caramel:

Heat the sugar, water and lemon juice in a small saucepan over medium-low heat. Cook without stirring, swirling the pan occasionally, until the sugar melts and turns a deep amber color, about 5-8 minutes.

Immediately pour the caramel into the Mini Cocottes to cover the bottom of the dish, dividing the caramel evenly between all dishes. Place Mini Cocottes in a medium oven-safe baking dish and set aside while making the custard.

For the custard:

Preheat oven to 325°F.

Place the milk, cream, vanilla bean seeds and vanilla bean pod (if using) in a small saucepan. Heat just until steaming, stirring often. Do not allow liquid to boil. Remove from heat and steep for 10 minutes. Strain liquid and remove vanilla bean pod (if using).

Place the eggs, egg yolk, sugar and salt in a large mixing bowl and whisk to combine, trying not to incorporate too much air. Slowly pour in the warm milk mixture, a little a time, while whisking constantly until the milk mixture is fully incorporated into the egg mixture.

Divide custard evenly between the Mini Cocottes. Set the baking dish on a rack inside the preheated oven and add enough hot water to come halfway up the sides of the Mini Cocottes. Bake, uncovered, until custard is just set and the center is still wobbly, about 30-40 minutes.

Remove baking dish from the oven and carefully remove the Mini Cocottes from the water bath. Cool on the countertop for about 30 minutes, then refrigerate covered for at least 4 hours (overnight is best).

To serve, run a knife around the edge of the custard, and invert onto a plate. If the caramel is sticking to the bottom of the dish, gently heat the bottom of the dish in hot water until the caramel melts.