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<text id="inplace_id" click="false"><![CDATA[Vanilla Crème Caramel]]></text>
<text id="ingredients-list-id"><![CDATA[
125 ml (1/2 cup) sugar
30 ml (2 tablespoons) water
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<click css="table[class='ingredients-list'] > thead:nth-of-type(1) span" />
<text id="inplace_id" click="false">Caramel</text>
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60 ml (1/4 cup) sugar
10 ml (2 teaspoons) vanilla extract
500 ml (2 cups) milk, hot
3 eggs, lightly beaten
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<text id="inplace_id" click="false">Flan</text>
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<text id="inplace_id" click="false">Caramel</text>
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Preheat the oven to 180°C (350°F).
In a saucepan, cook the sugar and water until it is a dark golden brown (mahogany).
Divide among six capacity ramekins (125 ml).
Let cool.
]]>
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Add the sugar and vanilla extract to the hot milk.
Stir until the sugar has dissolved.
In a bowl, beat the eggs.
Whisk in the hot liquid.
Pour into the ramekins.
Prepare a water bath by laying a towel in the bottom of large baking dish.
Place the ramekins in the dish and fill halfway up with simmering water.
Bake for about 40 minutes.
The water should never boil.
Remove from the oven and water.
Cool then refrigerate.
Run the blade of a knife around the ramekins, invert and serve very cold.]]>
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<text id="inplace_id" click="false">Flan</text>
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<text id="recipe-author-name">Ricardo Larrivée</text>
<text id="recipe-author-url">http://www.ricardocuisine.com/</text>
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<text id="photograph-author-name">Drew Hubbard</text>
<text id="photograph-author-url">http://lafoodie.com/</text>
<text id="photograph-image" click="false">/tmp/creme-caramel.jpg</text>
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<text css="input[name='book-author']">Dave Jarvis</text>
<text css="input[name='book-title']">Sweet Treats</text>
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