Creme caramel

The Goods*:

1 cup milk

4 oz. eggs (2 large eggs)

1/4 cup sugar

1 tsp vanilla extract

1 pinch salt

Caramel

1/4 cup sugar

1 tbsp water

Combine the water and sugar for the caramel in a small non-stick pan over medium-high heat**. Cook until the sugar has melted and browned. Carefully pour the caramel, evenly divided, into three ramekins. It should provide a 1/8" coating on the bottom of the ramekins. Allow the caramel to cool and harden into a candy.

Preheat the oven to 325 F. Place the ramekins in a large pyrex (or other suitable for the oven baking vessel) dish. Add water to the pyrex dish until the level is three-quarters of the way up the ramekins. Remove the ramekins and put the pyrex dish in the oven.

Combine the custard ingredients in a large mixing bowl. Whisk vigorously until the eggs are thoroughly beaten and the mixture is well incorporated. Add the liquid to each ramekin. Place the ramekins in the pyrex dish in the oven. Bake for 30-40 minutes, until the custard is almost set. Remove from the oven and cool. Once the ramekins are at room temperature, refrigerate for several hours before serving.

To serve, use a butter knife to cut along the edge of the ramekin wall. Place a small plate over the ramekin upside down, then invert both. The custard should slip out with

*Yet another item straight out of Ratio.

**The first time I tried this, I was scared to death of somehow burning the sugar. Of course, that is exactly what you are trying to do here. Caramel is burnt sugar. If the heat is too low, the water will simply cook off before the sugar has browned, leaving behind an ugly white paste.