Caramel Custard (Creme Caramel) Recipe

• 1 1/4 c. Sugar
• 4 x Large eggs
• 1 can (14.5 ounce.) evaporated lowfat milk, undiluted
• 1/2 c. Heavy cream
• 1 tsp Clear vanilla extract

1. Preheat oven to 350 degrees F.
2. Spread 1/2 c. sugar proportionately over the bottom of an 8-inch round baking dish.
3. Heat the dish in the oven for 30 to 35 min, or possibly till sugar is melted to a golden brown-brown syrup.
4. Remove from the oven and let cold till hardened.
5. Meanwhile, beat Large eggs well with a mixer in a medium bowl.
6. Add in remaining 3/4 c. of sugar, the evaporated lowfat milk, cream, 1 c. of water, and the vanilla extract.
7. Make sure sugar is dissolved.
8. Pour mix into the prepared baking dish.
9. Place this dish in a shallow pan, and pour warm water to the 1-inch level around dish.
10. Bake for about 1 hour, or possibly till knife inserted in the center of custard comes out clean.
11. Chill till well chilled.

sugar, eggs, milk, heavy cream, vanilla extract

Taken from cookeatshare.com/recipes/caramel-custard-creme-caramel-99587 (may not work)