Classic Crème Caramel

• 1/3 cup sugar
• 3 tablespoons water
• Cooking spray
• 3 large eggs
• 1 large egg white
• 2 cups 2% reduced-fat milk
• 1 tablespoon vanilla extract
• 2/3 cup sugar
• 1/8 teaspoon salt
• Fresh raspberries (optional)

1. Preheat oven to 325u0b0.
2. Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking an additional 4 minutes or until golden. Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Set aside.
3. Beat eggs and egg white in a medium bowl with a whisk. Stir in milk, vanilla, 2/3 cup sugar, and salt. Divide the mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch. Bake at 325u0b0 for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.
4. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup over custards. Garnish with raspberries, if desired.

sugar, water, cooking spray, eggs, egg white, milk, vanilla, sugar, salt, fresh raspberries

Taken from www.myrecipes.com/recipe/classic-crme-caramel (may not work)