Crème Caramel

Makes 6

1 ½ cups sugar

½ cup water

250ml 35% cream

250ml milk

½ cup sugar

1 vanilla bean

4 egg yolks

1 whole egg

• In a saucepot place sugar and water
• Boil over medium heat until it turns a dark amber colour
• Immediately divide the caramel into 6 ramekins
• Combine cream, milk and vanilla bean; bring just to a boil then turn off, cover, remove from heat and allow to steep for 30 minutes
• Whisk the egg yolks and eggs together with the sugar
• Uncover the cream mixture, return to a boil then slowly pour into egg mixture, whisking constantly
• Ladle mixture into ramekins
• Place in a 9 by 13 pan and fill with warm water so that it reaches about halfway up the sides of the ramekins
• Bake at 325°F for 30-40 minutes.   The custards should be almost set, but still slightly soft in the centre.
• Completely chill the baked custards before serving (about 3 hours)
• To unmold, run a small knife around the edge of the custard, invert onto the serving plate and give a firm shake sideways to loosen