Silky Caramel Custard Dessert

Preheat your oven to 160°C. Have four 150ml ramekins ready.

For the caramel, combine 100g of granulated sugar and 30ml of water in a small saucepan over medium heat. Cook without stirring, swirling the pan occasionally, until it turns a rich amber color. Immediately pour the hot caramel into the bottom of each ramekin, tilting to coat the bottom evenly. Set aside to cool and harden.

In a separate saucepan, combine the whole milk, heavy cream, and vanilla extract. Heat gently over medium-low heat until just simmering around the edges, but do not boil. Remove from heat.

In a medium bowl, whisk together the remaining 50g of granulated sugar, whole eggs, egg yolks, and a pinch of salt until just combined and pale. Do not overwhisk or create too much foam.

Gradually pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs. Strain the custard mixture through a fine-mesh sieve into a clean bowl or pitcher to remove any potential lumps or cooked egg bits, ensuring a silky texture.

Place the caramel-lined ramekins in a deep baking dish. Carefully pour the strained custard mixture over the set caramel in each ramekin. Pour hot water into the baking dish to come halfway up the sides of the ramekins, creating a bain-marie (water bath).

Bake for 35-45 minutes, or until the custards are just set around the edges but still have a slight jiggle in the center. Carefully remove the ramekins from the water bath and let them cool completely on a wire rack.

Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly and allow the caramel to liquefy. To unmold, run a thin knife around the edge of each custard, invert onto a serving plate, and enjoy your silky caramel creation.