Recipe - Creme Renversee (Caramel Custard)

One half cup Granulated sugar
One fourth cup Water
2 cup Milk
One fourth Teasp. vanilla extract
3 Eggs plus 2 egg yolks
One half cup Granulated sugar

1. Start heating oven to 350ø F. With One half cup sugar and water, make Caramel
Syrup as above. Pour into bottom of 6 custard cups.

2. In saucepan, scald milk, vanilla. Meanwhile, with fork, beat eggs and
egg yolks with One half cup sugar.

3. While stirring with fork, slowly pour hot milk into eggs. Then turn
mixture into custard cups; place cups in shallow pan; pour in boiling water
to come within 1" of tops of cups.

4. Bake custards 20 to 25 min. or until silver knife inserted in center
comes out clean. Refrigerate.

5. To serve, unmold custards; caramel will run down over them as sauce.
Makes 6 servings.