Ingredients

Caramel

• 1 1/2 cups granulated sugar
• 1/2 cup water
• 2 Tablespoons corn syrup
• dash of lemon juice

Custard

• 3 cups half-and-half
• 3 large eggs
• 2 large egg yolks
• 2/3 cup granulated sugar
• 1 vanilla bean with seeds scraped, or 1½ teaspoons vanilla extract
• pinch of Kosher salt

Instructions

Caramel

In a medium saucepan, bring sugar, corn syrup, water, and lemon juice to a simmer over medium-high heat. Do not stir once you have started the cooking process.

Cook until syrup turns from clear to golden, swirling the pan gently (not stirring) to ensure an even browning, anywhere from 5-10 minutes. 

Continue to cook, swirling the pan gently and constantly, until large, slow bubbles on the mixture’s surface turn amber-caramel in color. 

Remove pan immediately from heat and, working quickly, pour 1-2 Tablespoons of the caramel into eight four-ounce ovenproof ramekins. Work carefully - the caramel is hot and will burn if it touches skin. Allow caramel to cool and harden, about 5 minutes. 

Custard

Heat the half-and-half and vanilla bean seeds (including the outer pod). Stir occasionally in a medium saucepan over medium heat until steam appears and/or an instant-read thermometer registers 160°F, 6 to 8 minutes. Remove from heat. 

While the dairy is heating up, whisk eggs, egg yolks, and sugar in a large bowl until just combined. Off heat, whisk the warm milk mixture, salt, and vanilla into eggs until just combined but not at all foamy. Remove the vanilla bean pod if using. Strain the mixture through a fine mesh sieve into a large measuring cup with a pouring spout.

Divide the custard mixture evenly amongst ramekins and place on the perforated pan. Place in the Wolf Convection Steam Oven in rack position 2, and set the steam mode at 190°F. Set a timer for 40 minutes and start. 

Once cooked, transfer custards to a wire rack and cool to room temperature. The dessert can be covered with plastic wrap and refrigerated for up to 5 days.

To unmold the dessert, slide a paring knife around the mold perimeter, pressing the knife against the side of the dish, but not digging all the way to the bottom of the ramekin. 

Hold a serving plate over the top of the ramekin and invert. Set the plate on a work surface and shake the ramekin gently to release the custard. Serve immediately.