Creme Caramel

Caramel

• 1/2 cup sugar
• 2 Tbsp water

Custard

• 2 cups whole milk
• 4 eggs
• 1/2 cup sugar
• 2 tsp pure vanilla extract
• 1/4 tsp kosher salt

To make the caramel, combine the sugar and water in a small pan over medium heat and cook until the sugar has melted and the mixture turns an appealing shade of brown, gently swirling the sugar. If it foams up, take it off the heat and let it calm down so that you can evaluate the color and doneness. Pour the caramel into four 4-5 ounce ramekins; it should coat the bottom to about 1/8 inch. Allow it to cool completely into a hard candy.

Preheat the oven to 325 F.

Place the ramekins in a large roasting pan and pour water into the pan so that it comes three quarters of the way up the sides of the ramekins.  Remove the ramekins and place the pan of water in the oven.

Combine the custard ingredients and whisk them by hand until the mixture is uniform. Divide the custard evenly among the ramekins. Place the ramekins in the water bath in the oven. Bake until the custards are almost set, with just a little jiggle at the center, 30 to 40 minutes. Remove them to a rack to cool, then cover the ramekins and refrigerate until thoroughly chilled, several hours at least.

To serve, use the tip of a knife to loosen the edges where the custard adheres to the ramekin and invert them onto plates. Serve immediately.

Makes 4 servings, 10 WW PointsPlus each.