La Crême Caramel

Caramel: Pour ½ Cup granulated sugar in a medium-size, heavy-bottomed frying pan and place over Medium-High heat.

Let sugar cook 3-5 minutes till it reaches an evenly golden brown colour stirring with a wooden spoon to remove any lumps. Do not overcook since caramel will continue browning in the oven; overcooking will give it a bitter taste.

Once the caramel has reached the proper colour, add 1Tbsp water (may splatter) to pan to keep caramel from becoming too hard. Remove from heat and carefully cover bottom of a 2-qt mould. Tilt mould from side to side if necessary to completely cover bottom.

When caramel has cooled, butter sides of mould. Set aside.

Crème: Preheat oven to 350*. Beat together lightly eggs, sugar and salt. Pour over warm milk; add vanilla and stir to blend.

Pour the mixture over caramel in mould.

Place mould in pan containing 2 inches hot water.

Place pan in oven; bake about 1 hour until set.

Custard is done when knife blade inserted comes out clean.

You can also use ramequins for individual desserts.