Crème Caramel A classic, elegant dessert — soft, creamy, and topped with golden caramel.

Instructions:

1. Make the caramel:
   In a saucepan, combine the sugar with 20 ml of water and heat until it turns golden brown.
   Add 15 ml of hot water carefully to thin the caramel.
   Immediately pour the caramel into your baking dish or ramekins, tilting to coat the bottom evenly. Let it rest.

2. Prepare the custard:
   In another saucepan, heat the milk with the sugar and vanilla extract, stirring gently until the sugar is dissolved. Don’t boil.

3. In a bowl, whisk together the eggs, yolks, and sugar. Slowly pour in the warm milk mixture, whisking constantly to avoid curdling the eggs.

4. Strain the custard mixture through a fine sieve to ensure it’s smooth, then pour it into the caramel-coated mold(s).

5. Bake in a water bath:
   Place the mold(s) in a larger baking dish and pour boiling water around them until it reaches halfway up the sides.
   Cover the top of the mold with foil.
   Bake at 150°C (300°F) for about 50 minutes, or until the custard is set but still slightly jiggly in the center.

6. Let the crème caramel cool, then refrigerate for at least 4 hours (overnight is even better).

7. Prepare the whipped cream:
   Whip cream with a bit of sugar and vanilla extract to taste.

8. To serve:
   Run a knife around the edge of the mold, then invert onto a serving plate. The caramel will flow over the custard.
   Decorate with whipped cream as desired.

Pro tip: Straining the custard and baking it gently in a bain-marie (water bath) at low temperature are the keys to a smooth, creamy texture without bubbles.