La Crême Caramel

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 eggs
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 1/2 cups milk, warm
• 1 teaspoon vanilla

Recipe

• 1 caramel: pour ½ cup granulated sugar in a medium-size, heavy-bottomed frying pan and place over medium-high heat.
• 2 let sugar cook 3-5 minutes till it reaches an evenly golden brown colour stirring with a wooden spoon to remove any lumps. do not overcook since caramel will continue browning in the oven; overcooking will give it a bitter taste.
• 3 once the caramel has reached the proper colour, add 1tbsp water (may splatter) to pan to keep caramel from becoming too hard. remove from heat and carefully cover bottom of a 2-qt mould. tilt mould from side to side if necessary to completely cover bottom.
• 4 when caramel has cooled, butter sides of mould. set aside.
• 5 crème: preheat oven to 350*. beat together lightly eggs, sugar and salt. pour over warm milk; add vanilla and stir to blend.
• 6 pour the mixture over caramel in mould.
• 7 place mould in pan containing 2 inches hot water.
• 8 place pan in oven; bake about 1 hour until set.
• 9 custard is done when knife blade inserted comes out clean.
• 10 you can also use ramequins for individual desserts.