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| 1 egg yolk |
| 3 whole eggs |
| 1/2 cup sugar |
| 1 tsp vanilla |
| 2 cups milk, scalded |
| Garnish: fresh berries (optional) |
- Preheat oven to 325 degrees.
- In a saucepan, boil the water and sugar until dark brown, then pour and coat the bottom of 4 ovenproof custard molds.
- Whisk eggs, sugar, and vanilla together. Stir in the hot scalded milk.
- Pour mixture over the hardened caramel in the custard dishes.
- Place the dishes in a hot water bath, and bake in the oven at 325 degrees for approximately 40 minutes, or until the custard sets.
- To serve, run the blade of a paring knife along the top edge of the crème caramel, and invert onto a plate. Garnish with fresh berries if you like.
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