Creme Caramel (Flan)

Ingredients

• 1 1/4 cups sugar, divided
• 2 cups whole milk
• 1/2 cup heavy cream
• 3 eggs, plus 3 egg yolks
• 1 teaspoon vanilla extract
• Hot water, for water bath

Directions

1. Make caramel: Set aside six 6-ounce ramekins. In a small, heavy saucepan, bring 3/4 cup sugar and 3 Tbsp. water to a boil over medium-high heat, swirling pan until sugar dissolves, about 2 minutes. Let mixture boil undisturbed until caramel is a deep amber color, about 5 minutes. Immediately remove pan from heat and swirl to mix caramel. Distribute evenly into ramekins. Let cool.
2. Prepare custard: Preheat oven to 350 degrees F. In a saucepan, scald milk and cream over medium heat. In a bowl, whisk together eggs, yolks and remaining 1/2 cup sugar for 1 minute. Gradually whisk in hot milk mixture and vanilla. Pour mixture through a strainer into a large liquid measuring cup. Evenly distribute the custard among the six ramekins.
3. Place the ramekins inside a 13-by-9- inch baking dish. Pour hot water around custard dishes to come halfway up sides. Bake until custard is set and golden on top, about 35-40 minutes. Remove custard cups from water bath and let cool for about 1 hour. Refrigerate until cold, about 3 hours.