Crème Caramel

Preheat oven to 325°F (170°C). In small heavy-bottom saucepan set over medium heat, combine 1/4 cup (60 mL) water, 1/4 cup (60 mL) sugar, and corn syrup; cook, swirling pan occasionally, for 2 to 3 minutes or until sugar has dissolved. Increase heat to medium-high; cook, swirling pan without stirring, for about 6 minutes or until mixture turns deep golden brown colour. Immediately spoon 1 tsp (5 mL) into each of six 6-oz (175 mL) ramekins.

In saucepan set over medium heat, heat milk, remaining sugar, vanilla and salt until mixture begins to simmer. Meanwhile, in bowl, whisk eggs and yolks together. Whisking constantly, stir about 1/2 cup (125 mL) of the hot milk mixture into eggs until blended. Slowly whisk in remaining milk mixture; strain through fine-mesh sieve. Pour evenly over caramel in ramekins.

Place ramekins in large roasting pan; carefully pour enough hot water into pan to come about halfway up sides of ramekins. Place on rack in middle of oven. Bake custards for 35 to 40 minutes or until just set and knife inserted 1-inch (2.5 cm) from centre comes out clean.

Transfer ramekins to rack; let cool. Cover and refrigerate for about 4 hours or until well chilled.

To serve, run tip of small knife around edge of each ramekin. Invert custards onto serving plates.