Crème Caramel

1. In a heavy bottomed pan, combine sugar and water together and stir until combined (from here on out, no more stirring). Cook the mixture over medium heat until the sugar dissolves. Raise the heat to medium high, and cook until it turns amber. Add butter and wait a few seconds for that to melt and stop sputtering.

2. Carefully pour the caramel into the ramekin just enough to coat the bottom (1 or 2 tablespoon)

3. Combine the eggs, sugar, vanilla and salt into a bowel and whisk

4. Pour milk in a pot and heat to a scalding point. Temper into egg mixture, strain, and pour the mixture carefully into each ramekin.

5. Bake the creme caramel in a water bath at 325F until it sets. (approx. 45 minutes)

6. Remove from the oven, remove from the water bath and let it cool

7. Carefully cut around the edge of the chilled custard and flip on top of a plate

8. Garnish with chocolate or strawberry sauce, whipped cream and berries