Cream Caramel - sugar

Method

• Perfect amount to fit in a regular size glass/porcelain pie plate or ramekin or the same size. ONLY USE GLASS OR PORCELAIN.
• Preheat the oven to 325 degrees Fahrenheit.
• Place the sugar and water in a heavy-bottomed saucepan over low heat. Let the sugar dissolve. If need be, carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides.
• Increase the heat to medium-high and boil until the syrup turns golden brown.
• Remove from the heat promptly and pour carefully into pie plate or ramekin.
• Cool for at least 2 minutes.
• In a medium saucepan, bring the half and half and heavy cream to just below a boil over medium-high heat.
• Mix together the egg yolks, sugar, and alcohol free vanilla in a large mixing bowl.
• Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid.
• Gently whisk 2 tablespoons of the hot cream mixture into the egg mixture.
• Slowly whisk in the remaining hot cream mixture 1/3 at a time, trying to prevent excess bubbles.
• Strain though a sieve!
• Pour into caramel-coated pie plate or ramekin.
• Place into a large baking pan or dish of a larger size.
• Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the pie plate or ramekin. (Be careful not to get any water in the custard mixture.)
• Cover the baking dish with aluminum foil. Very gently place it towards the center of the middle oven rack.
• Bake for about 1 hour and 10 minutes, or until the custards are almost fully set.
• Remove from the oven.
• Remove from the hot water bath without getting water into the custard. I know this is the tedious part. Maybe let it cool a bit before that; I haven't found the perfect way yet.
• Let stand at room temperature for 5 minutes.
• Refrigerate until well chilled, about 3 hours.
• To serve, dip the ramekin in very hot water for 15 to 20 seconds.
• Run a sharp knife around the sides.
• Invert onto a serving plate.
• The caramel will pool around the inverted custard.
• Serve immediately. Enjoy!