Crème Caramel
1/4 cup water
1/2 cup sugar
2 cups milk
1 1/2 tsp. vanilla
1/3 cup sugar
2 eggs
2 egg yolks
4 1 cup souffle cups or ramekins
Prepare the caramel to line the cups with. In a heavy bottomed saucepan, stir together the sugar and water and bring it rapidly to a boil, it should start browning near the edges. Turn down the heat and cook till it is a nice dark caramel color. Watch it closely so that it doesn't burn or smoke. When it is the desired color, take off the heat and dip the pan in ice water to stop any further cooking. Pour the hot caramel into the ramekins and swirl to coat the bottoms and sides evenly. It will start to set right away.
Next, prepare the custard. In another saucepan, bring the milk to a boil and take off heat. Add the sugar and vanilla to the heated milk, stir well. Beat the eggs and yolks well and stir them into the milk mixture and let it cool down. Strain the custard to remove any eggy lumps and pour into the prepared cups or ramekins. Place the cups in a water bath, a pan filled with water to come up about halfway on the cups. Bake in 350*F(175*C) oven for 20-25 minutes, or until a knife inserted in the center comes out clean. Before serving, run a knife along the side to loosen the custard then invert it onto a plate. The caramel sauce will surround the custard and you can then eat it as is or do as my good friend Chef Andy Bacigalupo does it and add whipped cream to the side with fresh berries and for a really "fancy restaurant" effect.
