Creme Caramel

Directions

1. 1
   Preparation.
2. 2
   - coat inside of the molds with some unsalted butter.
3. 3
   Custard(1).
4. 4
   - heat milk and sugar over medium~low heat, stir constantly.
5. 5
   - remove from heat when all sugar dissolves
6. 6
   - add vanilla
7. 7
   - cool to room temperature.
8. 8
   - pre heat oven to 140 degree Celsius.
9. 9
   Caramelized Sugar.
10. 10
    * do not stir or shake the sauce pan in this whole step.
11. 11
    - prepare a sauce pan and a larger container filled with cold water.
12. 12
    - heat and mix sugar and water in a sauce pan over high heat.
13. 13
    - remove immediately from heat when caramelization begins (amber, not brown).
14. 14
    - dip sauce pan in cold water briefly to cool and stop caramelization, do not leave it in or sugar will crystallize.
15. 15
    - slowly mix in the hot water to thin out the caramelized sugar.
16. 16
    - pour a thin layer of caramelized sugar into the pudding molds, cool molds in fridge and let the sugar solidify.
17. 17
    Custard(2).
18. 18
    - beat eggs gently, without stirring in air bubbles.
19. 19
    - mix evenly egg with the milk/sugar mixture from (1).
20. 20
    - sift/strain the mixture to remove and solid chunks.
21. 21
    - pour mixture into the molds.
22. 22
    - place molds evenly in a deep oven pan.
23. 23
    - pour hot water into the pan, to 1/2 height of the molds
24. 24
    - place into the oven for 30 minute.
25. 25
    - turn off oven, do not open oven.
26. 26
    - remove from oven after it has cooled down.
27. 27
    - cool in fridge.
28. 28
    Serving.
29. 29
    - to remove from mold, insert a small knife between custard and the mold, cut around and drop custard onto a plate.