Crème Caramel

Serves: 2
Prep Time: 10 min
Cooking Time: 35 min
Total Time: 4 h 45 min

Ingredients:

• ⅔ cup sugar
• ⅓ cup water
• ½ cup Ontario milk
• ⅓ cup Ontario Greek yogurt
• 2 tbsp Ontario butter
• 2 eggs

Directions:

1. Preheat the oven to 350°F.

2. In a small pot, heat sugar and water on high for 14 minutes, until caramel turns amber.

3. In the meantime, butter 2 small ramekins and place in an 8-inch oven-safe dish.

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

5. Heat pot on low heat, bring to a boiling point stirring constantly. This will be a little curdled.

6. In a large bowl while continuously stirring, combine eggs with the milk and yogurt mixture. Whisk vigorously until blended.

7. 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. Let cool for ten minutes in the pan with water and place the ramekins in the fridge for at least 4 hours.

9. Once ready to eat, run a knife around the edges and flip over on a plate.

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