Flan

Makes 10 individual servings

½ gallon whole milk
1 cup sugar
6 eggs
6 egg yolks
1 teaspoon vanilla extract

Caramel: 1 cup sugar
1/3 cup water

• Place the milk and 1 cup sugar in a large saucepan and bring to a boil. Allow to reduce by half, stirring often (45 minutes).
• Place 10 custard cups in a baking pan. To make the caramel, place the sugar in a small heavy saucepan and add the water. Bring to a boil, then, without stirring, allow the syrup to turn brown, swirling the pan until it is amber, then pour into the bottoms of the cups.
• Combine the eggs, yolks, and vanilla with a whisk in a large bowl. Slowly whisk in the hot milk, then strain and transfer into the molds.
• Surround the custard cups with hot water, then cover the pan lightly with foil and bake in a preheated 350° oven until knife in center comes out clean, about 30 minutes. Allow to cool in the water bath, then chill.
• To serve, run a knife around the edge of the custard and invert onto a plate.