Instructions: Heat 1/2 cup of sugar in a heavy pan over moderate heat until it melts and browns, stirring it constantly. Add very slowly 1/2 cup of boiling water, stirring to keep it from boiling over. Simmer the caramel for 2 or 3 minutes and pour it into a china or glass baking dish, turning and tilting the dish to coat all the inside. Beat 2 whole eggs and 3 egg yolks in a bowl with a pinch of salt, 4 Tablespoons granulated sugar and 1 teaspoon of vanilla. Stir in gradually 1-1/2 cups of hot milk. Pour this custard into the baking dish. Set the dish in a shallow pan of water and bake the custard for 1 hour in a 250 degree oven. It will be done when a knife inserted in the center comes out clean. Serve the creme renversee chilled and turned out on a platter. The caramel will cover it like a sauce.

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