Creme Caramel

1. 1

   Butter eight 6 ounce custard cups.

2. 2

   In small skillet over medium heat, melt 1/2 cup sugar, stirring, until it is a light brown syrup.

3. 3

   Pour syrup into buttered cups.

4. 4

   Place cups in shallow baking pan for easy handling.

5. 5

   Glass is best.

6. 6

   Preheat oven to 300u00b0.

7. 7

   In large bowl with mixer at low speed, beat eggs, salt and 1/2 cup sugar until lemon colored.

8. 8

   Gradually beat in milk and vanilla extract.

9. 9

   Pour mixture into prepared cups; put hot water into pan to within 1-inch of top of cups; bake 1 hour until knife inserted in center comes out clean.

10. 10

    Cool on wire racks.

11. 11

    Refrigerate.

12. 12

    When ready to serve, use knife to loosen custard from cups and invert onto dessert plates, letting syrup run down sides onto dish.

No additional tips available.