Vanilla Crème Caramel
Makes 6 5oz ramekins
Recipe can be doubled

For the caramel:
1 cup sugar
2 tablespoons light corn syrup
water, approximately 1/4 cup (the amount doesn’t effect the recipe)

For the custard:
1 cup (8 oz) milk
1 1/4 cups (10 oz) heavy cream
1/2 vanilla bean or 1 tsp vanilla extract
1 cinnamon stick (optional)
1/2 cup (4 oz) sugar, separated
3 large eggs
3 egg yolks (from large eggs)
pinch of salt

Make the caramel:
1. Have the ramekins ready and waiting. Pour the sugar, and corn syrup into a sauce pan, one with a light metal finish, so you can see your sugar caramelizing. Add just enough water to achieve a slushy, sandy mixture. Don’t worry if you add too much water. It needs to evaporate anyway before your sugar starts to color.
2. Bring to a boil over high heat. Do not stir. Swirl the pan occasionally to heat evenly. (Stirring increases the danger of the sugar crystallizing, where the sugar is no longer clear.)
3. The edges begin to get golden. At this point, the sugar starts coloring very quickly, so stand over it and watch. Swirl the pan to encourage even caramelization.
4. Keep cooking until it turns a deep amber color.
5. Pour about a tablespoon’s worth into each of your reserved ramekins and swirl ramekins to coat their bottoms. Set ramekins aside and make the custard.

For the custard:
1. Preheat oven to 325°F.
2. Pour milk, cream, 6 T of the sugar (hold the other 2 T sugar on the side), and cinnamon stick into a small pot. Split the vanilla bean in half lengthwise, and scrape the seeds into the pot. Throw the scraped vanilla husk in there with it. Bring to a simmer. Stay close by. This mix has a tendency to boil over just when you get distracted.
3. Pour the eggs into a large bowl. Whisk the remaining sugar into the eggs.
4. Working quickly, temper the milk mixture into the eggs in a steady stream, whisking the entire time.
5. Fill a larger, separate bowl with ice and cold water.
6. Strain the custard through a fine mesh sieve into a medium bowl that will nest well in the ice-filled bowl and cool. Whisk occasionally to help it cool faster.
7. Once chilled, fill the ramekins, place them in a baking pan with high sides and pour enough hot water in the pan to come half way up the sides of the ramekins.
8. Cover the entire pan tightly with foil, and carefully transfer to the oven. You don’t want the water in the pan to slosh into the ramekins. Bake at 325°F degrees for about 35 minutes. The custards tend to bake at varying speeds. To decide if they’re done, tap each cup. If the centers jiggle like jell-o, they’re done. They will firm up considerably more when chilled. If the centers still look liquidy, rewarp in foil and keep baking for 5 minute intervals, check again, and remove each cup as it’s finished.
9. Cool on a rack, then refrigerate for at least 4 hours, uncovered to prevent condensation. After 4 hours, wrap the cups in plastic so they don’t form skins.
10. When ready to serve, run a knife around the custard’s edge in one smooth swoop. Invert onto a plate. Sometimes it is a little stubborn about sliding out and requires a jolt. Give it a jerk like a martini shaker.
Enjoy!