Creme caramel

3 slightly beaten egg yolks

2 slightly beaten eggs
1/3 c. sugar
1-2/3 c. milk
1/2 tsp. vanilla
1/3 c. sugar
Whipped cream
Strawberries

In bowl combine first 3 ingredients; stir in milk and vanilla. Set aside.

In a heavy skillet stir 1/3 cup sugar over low heat until melted, 8-9 minutes. When golden brown, remove from heat. Pour syrup into a 3-cup ring mold; quickly swirl to coat bottom and sides. Pour egg mixture into mold. Set in shallow pan on oven rack; pour hot water around mold 1 inch deep.

Bake at 325° F until knife inserted off center comes out clean, 50-55 minutes. Chill 2-3 hours. Unmold dessert onto serving platter. Garnish with whipped cream and strawberries.

Serves 6.