Crème Caramel

Preheat the oven to 350°F.

Step 2

Caramel: In a small pot, on medium high heat, stir together sugar and water until mixture turns into an amber color. Remove from heat, set aside.

Step 3

Butter 2 ramekins and place in a deep baking dish.

Custard

Step 4

In a small pot on low heat, add yogurt and slowly whisk in the milk until completely combined.

Step 5

Bring pot to a boiling point while stirring constantly.  The texture will become a little curdled - that's OK! Remove from heat and set aside.

Step 6

In a large bowl, add the milk and yogurt mixture from Step 5 and add in eggs. Whisk vigorously until blended.

Assembly

Step 7

Divide the caramel between the ramekins and then do the same with the custard. Place the ramekins in a baking dish and fill it halfway up with hot water (not boiling). Cover with foil and bake in the oven for 35 minutes.
 

Step 8

Remove from oven and cool for ten minutes before removing ramekins from the baking dish. Place the ramekins in the fridge for at least 4 hours or until set.
 

Step 9

Once ready to eat, run a knife around the inside of the ramekin to loosen the filling and flip over onto a plate.