Stacy has a dynamite Flourless Chocolate Torte recipe

I happen to love Creme Carmel, one of my favourites.

Crème Carmel

1 Qt milk
2 vanilla beans split lengthwise or 3tsp pure vanilla extract (I use the extract but use the good stuff)
2 Cup sugar (divided into ½ cup and 1 ½ cups)
3 Tbl water
1 Drop lemon juice or white vinegar
8 large eggs
4 egg yolks
pinch salt

In large saucepan , over low heat, scald the milk with the vanilla. Remove from the heat and let steep 30 minutes. Then remove beans and discard.

Caramelize an 8 cup round baking dish. Place ½ cup of sugar, water and vinegar or lemon juice in a small sauce pan and cook over high heat until jit just starts to turn golden.

Carefully pour the caramel into the baking dish, tippingthe dish to ensure the bottom is all covered. Let the caramel harden.

Preheat your oven to 300. Place the eggs, yolks , 1 ½ cups sugar and salt in a bowl. Whisk together until the mixture is pale yellow and thickens (I use my KA~mixer). Strain the milk mixture into the egg mixture and stir to blend. (be sure the milk has cooled. Sometimes I strain the custard if I think there are any solid bits. Pour this custard mixture into the caramelized baking dish. Place the baking dish in a larger dish and pour boiling water half way up the outside of the baking dish. Bake 1 ½ to 2 hours or until a knife inserted in the centre comes out clean.

Let cook and then refrigerate until ready to serve. T serve run a knife around the edge and invert onto a deep plate. The carmel will run out an fill the dish.Note: I often make these in individual ramekins. Just adjust the cooking times

DRESSING:

3/4 c. mayonnaise
1/4 c. sugar
2 tbsp. vinegar

Combine salad ingredients together in large bowl; set aside. Combine dressing ingredients together thoroughly. Pour dressing over salad ingredients; stir to blend. Serve chilled.
Linda C