Caramelized Sugar

1 c. granulated sugar
1 tbsp. water

Place sugar and water in a small pan. Cook over medium heat; stirring constantly, until sugar is golden. Pour immediately into bottom of six ovenproof ramekin cups.


6 tbsp. granulated sugar
6 large eggs
1 tsp. pure vanilla extract
1 strip lemon peel
1 cinnamon stick
2 c. milk
Pinch of kosher salt

Boil milk with lemon peel and cinnamon stick. Lightly beat eggs with wire whisk. Blend in sugar, vanilla, and salt. Add milk gradually; strain. Pour into ovenproof ramekins filled with caramelized sugar. Place cups in a pan of hot water two inches deep, and bake in a 300* oven for 1 hour. Remove and cool in the refrigerator.

To serve, un-mold custard by running a butter knife around the edges and turn upside down onto serving plate. ENJOY!