La Creme Caramel

1. 1

   Caramel: Pour 1/2 Cup granulated sugar in a medium-size, heavy-bottomed frying pan and place over Medium-High heat.

2. 2

   Let sugar cook 3-5 minutes till it reaches an evenly golden brown colour stirring with a wooden spoon to remove any lumps.

3. 3

   Do not overcook since caramel will continue browning in the oven; overcooking will give it a bitter taste.

4. 4

   Once the caramel has reached the proper colour, add 1Tbsp water (may splatter) to pan to keep caramel from becoming too hard.

5. 5

   Remove from heat and carefully cover bottom of a 2-qt mould.

6. 6

   Tilt mould from side to side if necessary to completely cover bottom.

7. 7

   When caramel has cooled, butter sides of mould.

8. 8

   Set aside.

9. 9

   Creme: Preheat oven to 350*.

10. 10

    Beat together lightly eggs, sugar and salt.

11. 11

    Pour over warm milk; add vanilla and stir to blend.

12. 12

    Pour the mixture over caramel in mould.

13. 13

    Place mould in pan containing 2 inches hot water.

14. 14

    Place pan in oven; bake about 1 hour until set.

15. 15

    Custard is done when knife blade inserted comes out clean.

16. 16

    You can also use ramequins for individual desserts.

No additional tips available.