Crème Caramel is a traditional French dessert with the silky smooth texture of custard but deep flavours, with a thick layer of caramel on top. Often referred to as flan in some regions, this decadent custard dessert perfectly combines sweetness and creaminess, an absolute classic for informal or special occasions. It starts with a layer of runny golden caramel pouring onto the ramekins' bottom. Sugar is gently melted into an amber colour and thickened to give you the perfect caramel. Over this, the rich custard mixture of eggs, sugar, milk, and vanilla is poured to flow smoothly. The secret to the perfect crème caramel recipe is a delicate creaminess that is achieved when the custard bakes in a water bath (bain-marie). After a slow baking process, it is chilled for hours for the flavours to meld and for the caramel to infuse into the custard. The dessert is tipped onto a plate when set for the creamy caramel sauce to drench the custard, giving a genuinely irresistible glossy finish. Crème Caramel is the epitome of comfort in sophistication: melting-in-the-mouth texture and rich, velvety flavour. It's the perfect accompaniment to a cup of coffee or tea and never fails to draw the crowds at every gathering.

• 1/3 cup sugar
• 2 cup milk
• 3 eggs
• 2 tsp vanilla extract

• First, preheat the oven to 350 F or 180 C. Place the rack at the mid position for balanced heating.
• Add 3/4 cup of sugar and 1/4 cup of water.
• Boil the mixture undisturbed until the sugar dissolves and caramelises.
• The sugar will melt and slowly darken in colour to a deep golden amber colour.
• This may take several minutes. When your caramel reaches the colour you want, pour equal quantities into six 1/2-cup (125 ml) ramekins so each forms a thin layer at the bottom of a ramekin.
• Allow the ramekins to sit until the caramel has hardened.
• In a separate saucepan, bring to a boil 2 cups of milk, 1/2 cup sugar, and one Tsp vanilla extract, stirring often over medium heat.
• Observe the milk so it does not boil over or scorch. When the mixture heats up and the sugar dissolves, remove the saucepan from the heat.
• Meanwhile, beat three large eggs in a bowl. Whisk in the warm milk mixture into the eggs slowly, taking care not to cook the eggs by pouring it too quickly.
• Pour the mixture over the caramel in the prepared ramekins through a fine sieve.
• Prepare a water bath. Line the bottom of a large baking dish with a tea towel to stabilise the ramekins. Carefully place the ramekins in the dish.
• Fill the dish with hot water to halfway up the height of the ramekins, which cooks the custard evenly.
• Place the baking dish in the preheated oven and bake for 40 minutes. When the edges are set, and it is still a little soft in the centre, the crème caramel is done.
• Try to ensure the water below doesn't boil when baking the custard. If unsure, insert a knife into the edge of one ramekin for a peek; it should come out clean with a slight jiggle in the centre.
• Once the crème caramel has baked, remove the ramekins from the water bath and cool to room temperature.
• Let it sit at room temperature for about 30 minutes, and then cover and refrigerate for at least 6 hours, or overnight, and that custard will firm up and be perfectly smooth and chilled.
• Loosen the custard around the edges of each ramekin with a knife. When you are ready to serve, upturn the ramekin onto a plate and let the caramel flow over the custard.
• This should produce a perfectly smooth and glossy crème caramel. Serve chilled for the perfect texture and flavour.
• This recipe of creme caramel makes individual servings of this elegant treat perfect for any occasion or special dinner, or just the indulgence of a good dessert.