Creme Caramel

Method

1. I

   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. II

   Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F.

3. III

   Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract.

4. IV

   Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.

5. V

   Bake for 1 hour until a knife inserted in the centre comes out clean.

6. VI

   Remove ramekins from Baking pan & cool on wire rack; refrigerate.

7. VII

   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.