Creme Caramel

• 1 cup sugar
• 5 eggs
• 1/4 teaspoon salt
• 3 cups milk
• 1 teaspoon vanilla
• Fresh whipped cream, for garnish
• Sprigs of mint, for garnish

1. Preheat oven to 350 degrees F.
2. Butter 8 (6-ounce) custard cups.
3. In a small skillet over medium heat, melt 1/2 cup sugar with a couple drops of water, stirring constantly until it is a light brown syrup.
4. Pour syrup into buttered cups.
5. Place cups in baking pan for easy handling.
6. In large bowl with mixer at low speed, beat eggs, salt, and remaining 1/2 cup sugar until lemon-colored.
7. Gradually beat in milk and vanilla.
8. Once mixture has settled, with all air bubbles out, pour mixture into cups.
9. Pour hot water into baking pan to within 1-inch of top of cups.
10. Bake 1 hour or until knife inserted in center comes out clean.
11. Cool, loosen custard with knife; invert.
12. Cook's Note: Try sprinkling ground nutmeg on each custard before baking.

sugar, eggs, salt, milk, vanilla, fresh whipped cream, mint

Taken from www.foodnetwork.com/recipes/paula-deen/creme-caramel-recipe.html (may not work)