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Creme Caramel

desserts

----Caramel----
1 cup granulated sugar
1/4 cup cold water
----Custard----
2 egg yolks
4 eggs
1/3 cup granulated sugar
1 cup hot whipping cream
1 cup hot milk
1 teaspoon pure vanilla extract

Caramel: In heavy saucepan, combine sugar with water; heat, stirring occasionally, until sugar has dissolved. Stop stirring and cook until mixture turns dark caramel color; do not allow mixture to burn. Divide caramel among six 6-ounce custard cups, swirling to spread over bottoms. (Do not worry if caramel becomes hard.) Custard: In bowl, beat together egg yolks, whole eggs and sugar. Beat in hot cream, milk and vanilla; strain. Divide custard evenly among caramel-lined cups. Place cups in large pan and pour in enough boiling water to come halfway up sides of cups. Bake in 350°F oven for 30 to 40 minutes or until knife inserted in custard comes out clean. Remove cups from water, let cool completely and refrigerate until chilled. To unmould, run knife around edge of custards and invert onto serving plates.

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: 6 servings

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