Crème Caramel

1 ½ cups sugar, divided

2 cups milk

¼ teaspoon salt

6 egg yolks

½ teaspoon vanilla extract

Dash freshly grated nutmeg

Preheat oven to 350 degrees.

In a medium skillet, caramelize 1 cup of sugar. Evenly divide the burnt sugar among 6 ramekins. Set the ramekins in a deep pan or glass baking dish that is at least two inches deep.

Combine the remaining ½ cup sugar, milk, and salt in a pot. Heat over medium heat until it just starts to boil.

While the milk mixture is heating, whisk the egg yolks to ribbon stage.

Once the milk mixture is hot, temper the egg yolks by adding a little of the hot milk to the eggs at a time, stirring constantly. Continue until all of the hot milk has been incorporated. Stir in the vanilla extract and nutmeg.

Pour the custard mixture over the burnt sugar in each ramekin.

Pour hot water around the ramekins, so that it is one inch deep. Cover with foil.

Bake for 45 to 55 minutes, until the custard is set.

Carefully remove the ramekins from the water bath, and let them cool to room temperature. Once they have cooled to room temperature, wrap each ramekin in plastic wrap and refrigerate.

After the custards have been refrigerated for at least 24 hours, unmold by running a knife between the custard and the ramekin. Turn upside down to serve so that the caramel pours over the top.