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Dessert: Creme Caramel

Source of Recipe


Paula Deen



List of Ingredients



• 1 cup sugar
  
• 5 eggs
  
• ¼ tsp salt
  
• 3 cups milk
  
• 1 tsp vanilla
  
• .
  
• -- Optional --
  
• Fresh whipped cream, for garnish
  
• Sprigs of mint, for garnish
  






Instructions



1. Preheat oven to 350° F. Butter eight 6-ounce custard cups. In a small skillet over medium heat, melt ½ cup sugar with a couple drops of water, stirring constantly, until it is a light brown syrup. Pour syrup into buttered cups. Place cups in baking pan for easy handling.
   
   
2. In large bowl with mixer on low speed, beat eggs, salt, and remaining ½ cup sugar until lemon-colored. Gradually beat in milk and vanilla. Once mixture has settled, with all air bubbles out, pour mixture into cups.
   
   
3. Pour hot water into baking pan to within 1 inch of top of cups. Bake one hour, or until knife inserted in center comes out clean. Cool; loosen custard with knife; invert onto serving plates. If desired, garnish each serving with whipped cream and a sprig of mint.
   
   Makes 8 servings.