Creme Caramél

preparing carmel

• 1

  Combine sugar, water, and corn syrup in a glass measuring cup. Cook on high in microwave until it turns golden brown. Watch closely to prevent burning.

• 2

  Pour evenly into eight 6 ounce ramekins or one 1 quart baking dish.

• 3

  Swirl to coat the bottom evenly.

• 4

  This must be done quickly because the carmel will harden.

preparing custard

• 1

  Line a baking dish with a dish towel and preheat oven to 350°. Boil water in tea kettle.

• 2

  In a 4 cup glass measuring cup, combine milk and cream. Heat in microwave until almost simmering.

• 3

  In a medium bowl, stir eggs and yolks together just until blended. Gradually stir in sugar.

• 4

  Gradually add heated milk/cream mixture. Strain back and forth between the bowl and measuring cup, twice.

• 5

  Place ramekins in lined pan and then into oven. Carefully pour boiling water into pan to 1/2 the height of the ramekins.

• 6

  Bake for about 35 to 40 minutes until a knife inserted into the middle of the custard comes out clean.

• 7

  Remove custard from water bath and cool to room temperature. Cover with plastic and refrigerate. Can be made up to two days in advance.