Creme Caramel.
Ingredients.
1 3/4 cups heavy cream
1 cup whole milk
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup granulated sugar
1/3 cup water
4 teaspoons yogourt
7 tablespoons granulated sugar
Preparation.
Position rack in center of oven and preheat to 350F (175C).
Combine cream, milk and salt in medium saucepan. Bring to a simmer over medium heat. Remove from heat stir in vanilla and set aside.
In another medium saucepan, combine 1 cup sugar and 1/3 cup water. Stir over low heat until sugar dissolves. Increase heat to high and cook, without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
Quickly pour caramel into six 3/4 cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13 x 9 x 2-inch baking pan. Add yogourt and 7 tablespoons sugar in medium bowl just until blended.Gradually and gently whisk cream mixture into yogourt mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly.
Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until centers are gently set, about 40 minutes. Transfer to wire rack and cool. Chill until cold, about 2 hours or cover and chill overnight.