Recipe from Michael Ruhlman's Ratio
For the caramel:
1/2 C. sugar
2 Tablespoons of water
For the custard:
2 C. of milk
8 oz eggs ( 4 large eggs)
1/2 C. of sugar
1 tsp. vanilla
1/4 tsp of salt
The recipe is enough to fill 5 (6oz) ramekins.
Combine the ingredients for the caramel in a saucepan over medium heat. Cook until sugar turns brown, swirling the saucepan to mix the color. Keep a close eye on the sugar since it can turn from caramel to burnt sugar in seconds.
Pour the caramel into the ramekins and swirl around to evenly coat the bottom to about 1/8 inch thick. Set aside to cool and harden. Preheat oven to 325 degrees
Combine the ingredients for the custard and whisk until well combined. Pour the mixture into the prepared ramekins and place them into a roasting pan.
Pour boiling water into the roasting pan, 3/4 way up the sides of the ramekins. Cover the pan with foil loosely and into the oven and bake for 30-60 minutes. The cooking time will depend on the thickness of your ramekins, so make sure to keep checking. When it's done, the custard should be almost set; not runny, but jiggly when you shake it. Let it cool in the water bath for 5 minutes before you chill it in the fridge. ENJOY!!