Creme Caramel

Course : Candy
Serves: 6
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1 cup sugar -- divided
3 large eggs
3 large egg yolks
2 cups milk -- heated until very warm
1 teaspoon pure vanilla extract

Preparation / Directions:

1. Melt 1/2 cup sugar in heavy saucepan over medium heat, stirring constantly until a deep golden brown. 2. Remove from heat; immediately pour about 1 tablespoon into each of six 6-ounce custard cups; set aside. 3. Mix eggs, egg yolks and remaining sugar together until well blended; gradually stir in milk; add vanilla. 4. Pour into prepared custard cups over caramel; set cups in large baking pan. 5. Pour very hot water into pan to within 1/2-inch of top of custard; bake in preheated 350 F. oven 45 to 50 minutes or until knife inserted near center comes out clean. Remove promptly from hot water. 6. To serve warm: Cool 5 to 10 minutes at room temperature; gently loosen custard from cups at sides with spatula and invert on serving plate. To serve cold: Chill in refrigerator and unmold.

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