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Place sugar in a medium saucepan and bring to a boil, without stirring, over medium heat until it melts and turns into a deep caramel color.
Pour caramel into a 11¨(28 cm) round tube pan and tilt and swirl the pan to cover bottom and sides evenly.
Mix evaporated milk with condensed milk and vanilla extract. Strain eggs into milk and mix thoroughly. Pour mixture into caramelized tube pan and bake in a preheated moderate oven to 300°F (150°C) over hot water for 2 hours.
After this time the crème caramel will not be completely set. Remove from the oven and cool completely. Refrigerate overnight or from 12 to 24 hours.
Invert into a serving dish the following day.
Heat tube pan over low heat so hard caramel melts. Pour over Crème Caramel.
Sprinkle with praline on top.
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