CP Cream Caramel

1 cup sugar
1/4 cup water
12 ounces evaporated whole milk -- 1 can
14 ounces sweetened condensed milk -- 1 can
4 large eggs
1 teaspoon vanilla extract

Combine the sugar and water in a small saucepan. Cook over medium heat,
swirling the pan occasionally, until the sugar is dissolved. Simmer the
mixture without stirring until it begins to turn brown. Gently swirl the
pan until the syrup is evenly caramelized.

Protect your hand with an oven mitt and pour the hot syrup into a 6-cup
souffle dish, turning the dish to coat the bottom evenly. Let cool until
the caramel is just set.

Whisk together the evaporated and condensed milks in a large bowl. Beat in
the eggs and vanilla until blended. Pour the mixture into the souffle
dish.

Place a rack in the insert of a large slow cooker. Place the dish on the
rack. Pour hot water around the dish to a depth of 1 inch. Cover and cook
on high for 2 to 2 1/2 hours, or until a knife inserted near the center
comes out clean.

Carefully remove the dish from the slow cooker. Let cool slightly, then
cover and refrigerate until chilled, several hours or overnight.

To serve, run a knife around the inside of the dish. Invert a serving
plate on top of the dish and quickly turn the dish over. Carefully remove
the dish, allowing the caramel to drizzle over
the custard. Cut into wedges and serve.

Serves 8

AuthorNote: A French classic, creme caramel is one of the simplest
desserts. Made with evaporated milk and sweetened condensed milk, this
version is the best I have ever tried - and I have tried quite a few. I
keep the canned ingredients in the pantry so I can serve it any time.

To chill it quickly, and serve it sooner, place the dish in a shallow bowl
filled with ice and water.