Sharon's Creme Caramel
1 quart milk
2 vanilla beans split or
3 tsps vanilla extract
2 cups sugar
3 TBSP water
1 drop lemon juice or vinegar
8 large eggs plus,
4 large egg yolks
In a large saucepan over low heat scald the milk and vanilla. Remove from the heat cover and let sit 30 minutes. Then remove beans if using.Place 1/2 cup sugar the water and lemon juice or vinegar in small saucepan and cook over low heat until golden.Carefully pour into an 8 cup mold or glass baking dish. Tilt the dish to cover the entire bottom (not the sides) Let the caramel harden
Meanwhile preheat oven to 300°F. Place the eggs, yolks, remaining sugar and salt in a bowl. Whisk until pale yellow, slowly stir in milk until well blended. Carefully pour egg mixture into mold.
Place mold in a larger pan and place on the oven rack. Fill larger pan with boiling water halfway up the mold. Bake for 1 1/2 - 2 hours or until a knife inserted comes out clean.
Cool, then refrigerate. To serve run a knife around the edge of the bowl/mold and carefully invert onto a serving dish (caramel side up!) The carmel is very runny and will run out on to the dish.
If preferred this can be made in individual ramekins.