Creme Caramel

Ingredients

• 1 c white granulated sugar divided
• 5 eggs
• 14 tsp salt
• 3 c milk
• 1 12 tsp vanilla extract

Directions

1. Butter eight 6 ounce custard cups
2. In small skillet over medium heat melt 12 cup sugar stirring until it is a light brown syrup
3. Pour syrup into buttered cups
4. Place cups in shallow baking pan for easy handling
5. Glass is best
6. Preheat oven to 300
7. In large bowl with mixer at low speed beat eggs salt and 12 cup sugar until lemon colored
8. Gradually beat in milk and vanilla extract
9. Pour mixture into prepared cups put hot water into pan to within 1-inch of top of cups bake 1 hour until knife inserted in center comes out clean
10. Cool on wire racks
11. Refrigerate
12. When ready to serve use knife to loosen custard from cups and invert onto dessert plates letting syrup run down sides onto dish