MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alban's Creme Caramel
 Categories: Five, Desserts, Dairy
      Yield: 8 servings
 
  1 1/2 c  Sugar, divided
      3 c  Whole milk
      2 lg Eggs
           +=PLUS=+
      3 lg Egg yolks
    1/8 ts Fine salt
      2 ts Pure vanilla extract
 
  Set oven @ 325°F/165°C.
  
  Place eight 4 ounce ramekins in a large roasting pan.
  Add 4 tablespoons water to a small pot. Add 1 cup sugar
  and stir to dissolve. Cook over medium-high, swirling
  occasionally, until caramel begins to turn amber, 6 to 8
  minutes. Working quickly, divide caramel between
  ramekins, swirling ramekins to coat bottoms evenly, set
  aside.
  
  In a medium pot, heat milk over medium until hot, but
  not boiling. In a medium bowl whisk together whole eggs
  and yolks, salt, and remaining 1/2 cup sugar. While
  whisking, ladle some milk into the egg mixture. Whisk in
  remaining milk, one ladle at a time. Strain through a
  fine sieve into a large liquid measuring cup, and stir
  in vanilla. Divide custard evenly among ramekins.
  
  Transfer roasting pan to oven. Add enough boiling water
  to come halfway up the sides of the ramekins. Bake until
  custards are just set, about 35 minutes.
  
  With tongs, remove ramekins from hot water and let cool
  slightly. Cover and refrigerate until cold, at least 3
  hours (or up to 3 days). To unmold, run a sharp knife
  around inside of each ramekins and invert onto a serving
  plate, gently shaking to release.
  
  RECIPE FROM: https://www.marthastewart.com
  
  Uncle Dirty Dave's Archives
 
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