Creme Caramel

Start by heating your oven to 350°F.

Scald the cream and milk mixture until you see bubbles on the sides of the pan. Take it off the heat.

In a bowl, mix 1 cup sugar, with the eggs and yolks. Now add salt and vanilla to your cream mixture. Slowly temper the egg mixture with your scalded cream until everything is mixed.

This is a good time to arrange your 6 ramekins in a baking dish and boil water that you will put in the dish.

Now put the 1/2 cup of sugar in a saucepan over high heat with enough water to cover it. Slowly stir while it dissolves. Watch closely cause this can burn. It will start to boil and as the water evaporates it will get thicker and thicker and start to turn colors. Keep going until you’ve got that yummy caramel color.

Take caramel and put enough in each ramekin to coat the bottom. Be careful. The stuff is hawt!

Now take your custard mixture and put it in the ramekins. Put the boiling water in the baking dish to reach halfway up the sides of the ramekins.

Bake for 40 min or depending on your oven – when the thing looks set.

Now this is the most difficult part. Take it out of the oven and let it cool down until the ramekins are cool to the touch. THEN (oh the torture) cover each one with cling wrap and refrigerate for at least 1.5 hrs

To serve, run a butter knife along the edges and put your serving plate on top..flip…voila. All the gooey caramel will pool around the plate and your perfect creme caramel. Enjoy.