Lisa's Southern Kitchen

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Ingredients:

Caramel:

• 2/4 cup Granulated Sugar

• 1/2 Fresh Lemon Juice from Lemon

• 1/2 cup Water

Custard:

• 1/2 cup Granulated Sugar

• 1/4 tsp. Salt

• 2 tsp. Vanilla Extract

• 2 cups Water

• 1 1/2 cups Heavy Cream

• 1 cup Milk

• 1 Egg

• 3 Egg Yolks

Instructions:

1. Preheat oven to 300 degrees and grease 4 ramekin with cooking spray.
2. Make the custard, in a bowl of stand up mixer add in egg yolks and egg, sure, salt, beat well until combined.
3. In a saucepan over med high heat add in heavy cream, milk and simmer for 5 minutes. Take off heat add in vanilla extract and stir occasionally.
4. Slowly pour in the egg mixture, stir for 1 minutes until foam form. Set aside.
5. Make caramel, in a saucepan over med high heat add in sugar and water, cook for 12 minutes and turn off the heat.
6. Pour the caramel sauce in ramekins and then pour in the custard. Pour water in a baking dish and place ramekins inside and cover ramekins with tin foil.
7. Bake in oven for 45 minutes until still jiggly and take out of the oven , uncover and let cool at room temperature.
8. Wrap each ramekins with plastic wrap and place in the fridge to chill for 6 hours.
9. Serve in plate for a delicious dessert.