Creme Caramel

1. 1

   Preheat oven to 350 degrees.

2. 2

   Butter eight 6-ounce custard cups.

3. 3

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

4. 4

   Pour syrup into buttered cups.

5. 5

   Place cups in baking pan for easy handling.

6. 6

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

7. 7

   Gradually beat in milk and vanilla.

8. 8

   Once mixture has settled, with all air bubbles out, pour mixture into cups.

9. 9

   Put hot water into baking pan to within 1 inch of top of cups.

10. 10

    Bake 1 hour or until knife inserted in center comes out clean.

11. 11

    Cool, loosen custard with knife; invert.

12. 12

    Sprinkle ground nutmeg on top of each custard before baking.

* Per serving · 4 servings · Values may vary.

No additional tips available.