Crème Caramel

Preheat oven to 350 degrees F. Heat 4-quart saucepan of water to boiling on high to use for water bath later.

In 2-quart saucepan, heat 2/3 cup sugar with cold water on medium until melted and a light caramel color, swirling pan occasionally. Immediately pour caramel into eight 6-ounce custard cups or ramekins.

In large bowl, with wire whisk, beat eggs, egg whites, and remaining 1/3 cup sugar until well blended. Beat in milk and vanilla. Pour custard mixture into custard cups.

Place cups in large roasting pan (17" by 11 1/2"); pour boiling water in pan until it comes halfway up sides of cups. Bake 40 minutes or until center of custard is just set. Remove custard cups from water in roasting pan; cool on wire rack. Cover and refrigerate 4 hours or until custard is well chilled.

To serve, with small spatula, carefully loosen custard from sides of cups. Invert each crème caramel onto dessert plate, tapping cup to help release custard. Leave inverted cup on plate for several minutes to allow caramel syrup to drip from cup onto custard.