Classic crème caramel

Instructions

1. Preheat the oven to 325°F.
2. Combine 1⁄3 cup of the sugar and the water in a heavy medium saucepan and set over medium heat. Cook, stirring, until the sugar is dissolved. Increase the heat to high. Boil, without stirring, brushing down the side of the pan with a pastry brush dipped in cool water and swirling the pan to even out the color, until the caramel is dark amber, about 8 minutes. Immediately pour the caramel into four 5-ounce ramekins or 6-ounce custard cups, dividing it evenly and tilting the ramekins to evenly coat the bottoms and about halfway up the sides. Set aside until the caramel is cool and hard.
3. Meanwhile, bring the half-and-half just to a boil in a medium saucepan set over medium heat. Whisk together the egg substitute, the remaining 3 tablespoons of sugar, the vanilla, and salt in a medium bowl. Whisk 1⁄2 cup of the hot half-and-half into the egg mixture, then return the mixture to the saucepan and set over medium-low heat. Cook, stirring, until thickened and smooth, about 2 minutes. Immediately pour the custard through a fine-mesh sieve set over a medium bowl.
4. Divide the custard evenly among the ramekins and place in a 9-inch square baking pan. Put the pan in the oven and add enough boiling water to the pan to come halfway up the sides of the ramekins. Bake until the custards are just set around the edges and still jiggle in the center, 35 – 40 minutes.
5. Carefully transfer the ramekins to a rack and let cool, then refrigerate, covered, until thoroughly chilled and set, at least 4 hours or up to 1 day. Run a thin knife around the edges of the ramekins to loosen the custards. Unmold onto rimmed plates or dessert dishes to catch all the custard sauce. Yields 1 custard per serving.