Recipe:  Creme Caramel



Ingredients:

1 1/4 Cup Sugar  (Caramelized)
4   Cups Half and Half
1   Cup Milk (2%)
2   Tbs. Vanilla
     Dash Salt
4   Whole Eggs
1 pat  Butter

Instructions:

Preheat oven to 300 degrees.

This CAN be a difficult preparation if you are not careful.

First, butter the rim and half way down the inside of 3-4 oz. ramekin.
Place the
ramekin in a deep baking pan and add enough water to the PAN to rise
halfway up
the side of the ramekin. Caramelize the sugar in a skillet on the stovetop.
(To
caramelize sugar you add enough water to cover the sugar, then bring the
combination to a boil....be patient it takes roughly 20 minutes depending on
altitude.  The sugar is caramelized when a uniform dark brown color
appears.)  BE
CAREFUL THE SUGAR SYRUP IS EXTREMELY HOT!!
Immediately ladle 1 oz. of the syrup into the bottom of the ramekins that
are in
the pan of water, making SURE that no syrup touches the sides of the
ramekin. Let
sit for about 2-3 minutes to cool.  Combine all other ingredients into a
pouring
pitcher and mix well.  Pour the mixture into the ramekins up to the lip.
CAREFULLY place the pan onto the middle shelf of your oven...then add water
until
the level is JUST below the lip of the ramekins.  You will need to pour the
water
while the pan is sitting on the shelf of the oven then push the pan the
rest of
the way into the oven.  YOU MUST NOT LET ANY WATER GET INTO THE
RAMEKINS...or the dessert will be ruined.   Bake for roughly 2 hours, again
depending on
altitude....The white top will be firm when finished.
After baking, remove a portion of the water from the pan before removing
the pan
from the oven. Let cool at room temp. for 10 minutes then chill for an hour
in the refrigerator.
To serve :  With a thin knife, separate the desert from the ramekin by
skimming
between the dessert and the wall of the ramekin.  Place a dessert plate on
top of
a ramekin and turn upside down.  The caramel SHOULD slip out easily, if it
doesn't, tap it gently on top with the handle of your knife.....

Place a mint leaf, a cluster of blueberries or anything handy for a
garnish....

It's time consuming but worth it....the caramels can be made up to 2 days in
advance and held in the refrigerator.  Makes 8 , 3 oz. servings.