Crème Caramel

To make the caramel: Put the sugar and water in a saucepan and swirl to dissolve. Cook over medium heat until the mixture turns the color of maple syrup. Remove and cool to room temperature.

To make the custard: Scald the milk with the vanilla. Beat the eggs and egg yolk with the sugar until the mixture is thick and lemon colored. Stir a spoonful of hot milk into the egg mixture to temper, then slowly pour the hot milk into the eggs, whisking vigorously until slightly cooled. Strain through a fine-meshed sieve.

To assemble and serve: Preheat the oven to 350 F. Divide the caramel among the custard cups, pouring a little into the bottom of each. Add the strained custard. Place the cups in a baking dish and add hot water half way up the sides of the cups. Bake for 35 to 40 minutes. To test for doneness, insert a knife near the edge of the cup; if the knife comes out clean, the custard is done. Or, shake a cup: if the custard trembles it has not completely set. When done, remove from heat.

This dessert may be served warm or cold, unmolded or in the cups.