Serves 6 to 8
• 3 whole eggs
• 3 egg yolks
• 1¾ cups sugar
• 2 cups milk
• 1 cup heavy cream
• ½ tsp. vanilla extract
1. Beat the eggs and yolks with ¾ cup of the sugar until thick and creamy. In a small saucepan, combine the milk and cream and heat to just below the simmering point. Pour the hot milk and cream gradually into the egg mixture, beating as you do. Stir in the vanilla.
2. Slowly heat the remaining 1 cup of sugar in a heavy-bottomed saucepan until it starts to melt. Continue heating gently, stirring constantly, until the sugar has been turned into a light-brown syrup, or caramelized. This will probably take about 5 to 8 minutes. Divide the hot caramel between 6 or 8 custard cups, and quickly tilt them around so that it coats the bottoms and part of the sides. The caramel will set almost immediately.
3. When the caramel has set, pour the custard mixture into the cups. Place the cups in a baking pan half full of hot water, cover the tops of the custards with a sheet of aluminum foil to prevent them from browning too much, and bake in a preheated oven at 350 degrees for 45 to 50 minutes.
4. The custard is done when a sharp knife inserted in the center comes out clean. Cool the custards, then unmold them by running a thin knife around the edges and overturning them above rimmed plates or shallow bowls.
5. Serve the custard cool, or chilled, as you prefer.
