Crème Caramel

Instructions

1. Step
   Preheat the oven to 350°F.
2. Step
   In a small pot, heat sugar and water on high for 14 minutes, until caramel turns amber.
3. Step
   In the meantime, butter 2 small ramekins and place in an 8 inch oven safe dish.
4. Step
   In a small pot, add yogurt and slowly whisk in the milk until completely combined.
5. Step
   Heat pot on low heat, bring to a boiling point stirring constantly. This will be a little curdled.
6. Step
   In a large bowl while continuously stirring, combine eggs with the milk and yogurt mixture. Whisk vigorously until blended.
7. Step
   Divide caramel between the ramekins and then do the same with the custard. Fill the 8 inch pan with hot water (not boiling) halfway up the ramekins. Cover with foil and bake in the oven for 35 minutes.
8. Step
   Let cool for ten minutes in the pan with water and place the ramekins in the fridge for at least 4 hours.
9. Step
   Once ready to eat, run a knife around the edges and flip over on a plate.