|Sugar||1 1⁄4 Cup (20 tbs)|
|Milk||1 Cup (16 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Egg yolks||3 Large|
|Pure vanilla extract||2 Teaspoon|
Preheat the oven to 325°F.
Add 1 cup of sugar to a small, dry skillet.
Place the skillet over medium-high heat and melt the sugar.
As the sugar caramelizes, press the unmelted sugar into the liquefied part with the bottom of a heavy spoon.
Reduce the heat to medium and continue cooking until you have a clear, deep amber liquid, 8 to 10 minutes.
Remove the syrup from the heat and immediately pour equal amounts into six 1/2-cup ramekins, tilting the cups to distribute the syrup evenly on the bottoms and sides.
In a saucepan over medium heat, combine the milk, cream and the remaining l/4 cup of sugar.
Heat the mixture over medium-high heat until it's hot but not boiling, stirring to dissolve the sugar.
Remove the pan from the heat and let the mixture cool slightly.
In a small bowl, whisk together the eggs and yolks until they're well blended.
Slowly pour the eggs into the heated milk mixture, whisking constantly.
Stir in the vanilla.
Place the ramekins in a baking pan and divide the milk mixture among the prepared ramekins.
Add boiling water to the pan to come about three-quarters of the way up the sides of the ramekins.
Bake the custard in the water bath for 35 to 45 minutes, or until it no longer trembles when moved.
Remove the ramekins from the pan, cool them, and refrigerate them, covered, for 3 to 4 hours.
To serve, unmold the custard by running a knife around the edge of the ramekins and transfer the custard onto dessert plates.