Creme Caramel

This dessert is one of my favorites to order after a meal in a restaurant. It is light and after a meal, when you really don't have room for dessert, this is the sweet touch that can satisfy.

This makes 6-8 servings.

Prepare these ingredients:

• 1/2 cup sugar
• 1 tbsp water
• 4 eggs
• 1 1/2 cups water
• 1 can (300 ml) condensed milk
• 1 tsp vanilla

In a small saucepan, combine sugar and water. Heat until mixture turns golden and caramelizes. Pour into 4 cup souffle or round baking dish. Swirl over bottom and up the sides of the dish. (take care not to burn or splash the hot sugar on yourself...HOT) In a medium bowl, lightly beat the eggs; stir in water, condensed milk and vanilla until smooth. Pour through a sieve into prepared dish. Set in shallow pan; pour hot water into pan about 1 1/2 inches up the side of the dish. Bake in 325 degree F oven for 1 hour 15 minutes or until toothpick inserted comes out clean. Cool to lukewarm in water bath, then cover and refrigerate about 4 hours until chilled. Run knife around inside edge of dish. Place serving dish over custard dish. Hold mold and dish together and invert. Shake gently to release custard and lift off dish allowing caramel sauce to drizzle over custard. Serve with strawberries or other fruit if desired.