1 Preheat oven to 325F.

2 Prepare an ice bath and set aside.

3 Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.

4 Bring a large pot of water to boil; keep hot until ready to use.

5 Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about

5 minutes

6 Swirl pan occasionally, DO NOT STIR.

7 Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.

8 Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color

evenly

9 Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.

10 Dry bottom of pan.

11 Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.

12 In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.

13 In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.

14 Slowly add hot milk whisking constantly.

15 Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.

16 Stir in Vanilla, and pour custard into ramekins or cake pan.

17 Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.

18 Bake until center is set when gently touched with finger, 30 to 35 minutes.

19 Remove from oven transfer to a wire rack to cool completely.

20 Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.

21 To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.