Title: Caramel custard
 Categories: Desserts
      Yield: 8 Servings
 
      1 c  Sugar
    1/4 c  Water
           FOR THE CUSTARD:
      3    Eggs
      3    Egg yolks
    1/2 c  Sugar
      2 ts Vanilla
  1 1/2 c  Milk
  1 1/2 c  Half and half
 
  FOR THE CARAMEL: Heat the oven to 375F. For the caramel, combine the
  sugar and water in a small saucepan. Swirl the pan until the sugar is
  dissolved, then cover the pan and cook over medium high heat until
  thick and large bubbles form. Uncover the pan, and cook until a rich,
  brown color. Watch the caramel, since it burns very quickly once it
  begins to color. Pour the syrup into the bottom of a mold, and rotate
  to cover the bottom and up a few inches of the sides evenly. Set
  aside. For the custard, whisk the eggs, yolks and sugar in a mixing
  bowl. Heat the vanilla, milk and half and half until hot to the
  touch, about 150F. Slowly add this to the egg mixture, and pour into
  the prepared mold. Place the mold in a baking pan, and place in the
  oven. Pour boiling water into the baking pan so it is half way up the
  sides of mold. Bake for 20 to 30 minutes, or until a kniefe inserted
  in the center comes out cleam. Cool at room temperature, then
  refrigerate and serve chilled. To serve, invert the mold over a
  platter with sides to catch the caramel sauce. Note: The custard can
  be made up to two days in advance. If made in advance, refrigerate,
  covered with plastic wrap.