Creme Caramel

Directions

1. 1
   Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups.
2. 2
   Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F.
3. 3
   Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract.
4. 4
   Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.
5. 5
   Bake for 1 hour until a knife inserted in the centre comes out clean.
6. 6
   Remove ramekins from Baking pan & cool on wire rack; refrigerate.
7. 7
   To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish.