Creme Caramel

Ingredients

3/4 cup sugar

1 liter milk

3/4 cup sugar

8 eggs (or 10 egg yolks)

Instructions

Prepare 12 ramekins and line a large, semi-deep, baking pan. Set aside. Place 3/4 cup sugar into saute pan on medium heat. Rotate pan around so the sugar does not burn. Continue until it is caramelized and amber brown in color. Pour caramel equally into each ramekin. Put aside. Take a large bowl and mix eggs with the other 3/4 cup sugar until fully incorporated. Add milk and stir thoroughly or use an electronic mixer. Distribute mixture evenly into ramekins and place into the oven. Pour water into pan, about 3/4 of the pan's height. Set oven to 360 f and bake until a knife comes out clean from the center.

*Optional* With a knife, carefully cute around the edges of the Creme and place a plate on top of it. Turn upside down and serve.

 *If water boils while baking, add cold water. 

*Baking time depends on how much mixture is in each ramekin. Mine were overfilled and thus took, roughly, two hours to bake.