9 medium eggs
4 tablespoons sugar
4 cups homo milk
1 cup whipping cream
To make the custard, beat the cream, milk, sugar and eggs in a bowl.
For the caramel, put 1/2 cup sugar in a saucepan, with just enough water to dissolve the sugar, and set the pot over high heat.
Swirl the pan around, and once the sugar starts to caramelize and become dark, remove the pot from the heat.
Pour the custard into the caramel lined pan (or ramekins), place the pan in a baking dish filled with water to halfway up the sides of the custard pot/ramekins. Bake for 1 hour in a 375 degrees oven on middle rack.
Let cool and then refrigerate 2 hours to up to 2 days.
To serve, loosen the sides of the custard by tipping the pan/ramekin and make sure all edges are loose. If not, run a thin knife along the edge. Place a serving dish on top of the custard and flip the pan/ramekin upside down.
Let cool and then refrigerate 2 hours to up to 2 days.
To serve, loosen the sides of the custard by tipping the pan/ramekin and make sure all edges are loose. If not, run a thin knife along the edge. Place a serving dish on top of the custard and flip the pan/ramekin upside down.