Crème de la Crème Caramel

Makes 12 portions

Irene

Ingredients
Caramel:
250 ml sugar, 1 cup
15 ml water, 1 tablespoon

Custard:
5 eggs, whole
7 egg yolks only
125 ml sugar
2 ml salt
1.25 liters of milk
7 ml vanilla

Instructions
Caramel:
Place the sugar and water in a heavy saucepan on a low to medium heat on the stove. Bring to boil and stir until the sugar is like caramel. Distribute the syrup in 12 individual custard cups.

Custard:

Beat the eggs and the egg yolks with the sugar and the salt. Incorporate the milk and the vanilla. Pour on top of the caramel in the custard cups. Place the custard cups in a large bain-marie. The custard cups must be in about a large pan with about one-inch of water in the bottom. Cook at 150 C or 300 F for about one hour or until the cream is set. Chill until ready to serve. To remove from custard cups, quickly soak (for a short moment) in hot water; flip over onto a dessert plate and serve.