caramel flan

For custard

• 8 egg yolks
• 4 whole eggs
• 4 cups of whole milk (not reduced fat)
• 2 tablespoons vanilla extract 
• 2/3 sugar

For caramel

• 6 tablespoons water
• 1 cup sugar, for caramel

1. Pre-heat oven to 340 degrees
2. In a saucepan, heat the milk, sugar and vanilla and to dissolve the sugar. Do NOT bring the milk to a boil.  
3. Whisk the eggs. 
4. Slowly pour the heated milk into the egg while slowly whisking/mixing.  The milk should be warm (not hot) so as to not cook the eggs.  
5. In a saucepan, combine water and sugar for the caramel.  Heat on med/high heat.  Do not stir otherwise sugar will crystallize and clump
6. When sugar mixture becomes caramel, quickly pour into baking dish or ramekins to line the bottom
7. Pour custard mixture into baking dish or ramekins.  I like to pour over a strainer to remove any egg bits 
8. Place banking dish/ramekins into a water bath.
9. Bake 40 min for ramekins, 55 min for large baking dish or until toothpick comes out clean.