Creme Caramel

A creme caramel recipe, baked custard in individual dishes with caramelized sugar topping.

Ingredients

1 cup sugar, divided
3 whole eggs
3 egg yolks
2 cups milk, very warm
1 ½ teaspoons vanilla extract

Preparation

In a heavy saucepan over medium heat, melt 1/2 cup sugar, stirring constantly, until golden brown. Remove from heat; immediately pour about 1 tablespoon into each of 6 (6-ounce size) custard cups. Set aside.

In a bowl, combine eggs, egg yolks, and remaining sugar; blend well. Gradually stir in the heated milk, then stir in the vanilla. Pour into prepared custard cups. Set cups in a large baking pan, place on the oven rack, then add very hot water to the pan, up to within about 1/2-inch of top of custard cups. Bake custard at 350° for 45 to 50 minutes, or until a knife inserted in center comes out clean. Remove cups from hot water right away. Cool for 5 to 10 minutes; gently and carefully loosen sides of custard with a narrow spatula then invert on serving plate. Drizzle and spoon any remaining caramel in cup over the custard.

Refrigerate and unmold to serve the creme caramel cold. Serves 6.