Different creme caramel



1/2 cup sugar

5 eggs

2 1/2 cups milk

5 Tablespoons sugar



Heat the 1/2 cup sugar, in the top half of the saucepan, over a medium

flame, shifting the pan all the time, to coat the sides with the

caramel as the sugar melts. Break up any lumps. Don't leave the pan

directly on the gas, you have to hold it by the handle, an inch or two

over the heat, and move it constantly. Once the top pan is evenly

coated, set it aside. In a blender, whisk the eggs, milk and 5 T.

sugar till thoroughly mixed. Fill the bottom half of the saucepan

with water and bring to a boil. Then pour the milk mixture over the

caramel-coated top half. Lower the flame so the water is simmering

gently, cover the top half, and let the creme cook for 2 hours. It's

worth checking now and then to see if you need to add more water.

Once the pan has cooled a little, put the top pan + lid in the fridge

and let it cool for some hours. To serve (an impressive performance!)

hold a shallow bowl over the top, and turn the saucepan upside down,

so the creme caramel slides out on the plate. Wait for applause. NB:

I've been making this for over 20 years, starting as a totally

useless, novice cook, and it always comes out whole and intact.