Timeless French Crème Caramel

Preheat oven to 325°F (160°C). Place six 6-ounce ramekins in a large baking dish with high sides.

To make the caramel, combine 1 cup granulated sugar and 1/4 cup water in a small saucepan over medium heat. Cook without stirring until the sugar dissolves and the mixture turns a deep amber color, about 8-10 minutes. Immediately pour the hot caramel evenly into the bottom of each ramekin, swirling to coat the bottom.

In a separate saucepan, heat the whole milk and 1/2 cup granulated sugar over medium heat until the sugar dissolves and the milk is warm but not boiling. Remove from heat and stir in the vanilla extract.

In a large bowl, whisk together the 4 large eggs and 2 egg yolks until just combined. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent scrambling.

Strain the custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup to ensure a smooth texture. Pour the strained custard evenly over the caramel in each ramekin.

Carefully pour hot water into the baking dish around the ramekins, reaching about halfway up their sides. This creates a water bath (bain-marie) for even cooking.

Bake for 40-45 minutes, or until the custards are just set but still slightly wobbly in the center. A knife inserted near the edge should come out clean.

Carefully remove the ramekins from the water bath and let them cool completely on a wire rack. Once cool, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

To serve, run a thin knife around the edge of each ramekin. Place a serving plate upside down over the ramekin and invert, allowing the crème caramel to slide out onto the plate with the caramel sauce on top.