
Adapted from mama
Caramel
3/ 4 c granulated sugar 2 tbs water
Creme
2 1/2 c whole milk
1 vanilla pod or 1 ts extract 3 eggs, beaten
3 egg yolks
Serves 6
To make the caramel, put the sugar and water in a heavy-bottomed saucepan and heat until it melts and turns amber.
Tip the pan from side to side as the sugar cooks to keep the coloring even. Remove from heat and pour into six ramekins.
Preheat oven to 350° F. Put the milk and vanilla into a pot and just bring to a boil. Whisk the sugar, eggs, and egg yolks. Strain the hot milk over the egg mixture while stirring all the way.
Ladle into the ramekins and place in a roasting pan. Pour hot water halfway up the tin. Cook for 40 min or until firm to the touch. Let cool for 15 minutes.
U nmold onto plates and pour over any leftover caramel sauce.