Creme au Caramel
1.2 cup sugar, divided
2 cups whole milk
4 egg yolks
Preheat oven to 350F.
In a small saucepan, melt 3 tbsp sugar to make a light gold caramel.
Pour caramel into ramekins.
Bring the milk to a boil.
Beat the eggs and the yolks with the remaining sugar until the mixture lightens in color.
Gently add the boiling milk, whisking constantly to keep from cooking.
Pour the custard mixture into the ramekins and bake in a water bath for about 30 minutes.
Cool completely and serve.