Creme Caramel

ž170 g- Fine sugar
ž200 ml- Water (to dissolve)
—Combine sugar and water in saucepot.  Bring to a rapid boil and cook until caramel colour.
ž250 ml- milk
ž2- Eggs
ž1- Egg yolk
45 g- Fine sugar
žPinch of salt
ž¼ vanilla bean
—Infuse milk with vanilla bean and  heat to warm.  Allow bean to infuse for 15 minutes
—Combine eggs, yolk, sugar and salt
—Add milk mixture to egg mixture and strain through a sieve
—Pour mixture into ramekins which has caramel
žYield:  3 portions
žBake @ 325F (160C) in water bath

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