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.
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 302 (35%)|
|Amt Per Serving||% DV|
|Total Fat 33.5g||45 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 1060.4mg||326 %|
|Sodium 197.8mg||7 %|
|Potassium 320.2mg||8 %|
|Total Carbohydrate 119.6g||35 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 119.6g|
|Protein 22.9g||33 %|
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Calories per serving: 858
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