1 cup sugar
1/3 cup water
1 3/4 cups whipping cream
1 cup whole milk
pinch of salt
1 tsp vanilla extract
3 large eggs
3 large egg yolks
7 TBSP sugar
Combine cream, milk, vanilla and salt in a heavy medium saucepan and bring to a simmer over medium heat. Remove from heat and let steep.
Meanwhile, comine 1 cup sugar adn 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar disolves. Then increase the heat to high and cook WITHOUT stirring until syrup turns medium amber, brushing down the sides of the pan with a wet pastry brush and swirling pan occasionally about 10 minutes. Quickly pour the carmel into either a 9″ souffle pan or six 3/4 cup ramekins. Use oven mits to tilt pan or ramekins to coat bottom and sides. Set in a 9×13 baking pan.
Whisk eggs, yolks and 7 TBSP sugar in medium bowl just until blended. Gradually and gently whisk in cream mixture into egg mixture without creating a lot of foam. Pour the custard through a sieve into prepared pan (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of souffle or ramekins.
Bake until center of flan is set about 45-60 minutes for souffle pan and 40 minutes for ramekins.
Transfer to rack to cool. Chill until cold. If making ahead of time, chill until cold then cover and chill overnight.
To serve run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release. Carefully lift off pan(s) allowing carmel to run over the flan. Serve.
Can be make 2 days ahead of time
To help unmold place souffle pan or ramekin in bowl of hot water for 15 seconds to loosen flan carmel bottom.