Creme Caramel

Directions

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.