La Creme Caramel

Directions

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.