INGREDIENTS

INSTRUCTIONS

Mix sugar and water in a 2-cup Pyrex measure. Boil on high in the
microwave for 3-5 minutes, watching carefully at the last through the
window. When the syrup reaches a dark golden color, turn off the
power.  For Creme Caramel: Pour the syrup (carefully! It's HOT!) into
individual custard cups and swirl the cups around to line with the
syrup, which will immediately harden. Or, line a larger baking dish.
Pour the custard over and bake in the oven according to your
traditional recipe. (I have cooked the custards themselves in the
microwave as well without problem, but I seem to prefer the oven
method.)  For Creme Brulee: Pour the syrup slowly over the top of a
baked  custard so that it makes a thin smooth layer of hardened
caramel.  (This is a non-traditional way to get the "burned" sugar
topping, but  it's a lot easier than all the other complicated ways I
have tried  with varied results. I love tapping the hard caramel with a
spoon  when I eat it. It crackles and shatters, making a wonderful
contrast  with the rich and smooth custard underneath -- my favorite
dessert!)  Posted to EAT-L Digest  by Jo McGinnis
<jmcgin@AZSTARNET.COM> on Feb  15, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 387
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 2.8mg
Potassium: 2.6mg
Carbohydrates: 100g
Fiber: 0g
Sugar: 99.8g
Protein: 0g