Creme Caramel - sugar

Method

• Preheat the oven to 350.
• Set six 6-ounce ramekins in a small roasting pan.
• In a medium saucepan, combine 1 cup of the sugar with the water and bring to a boil over moderate heat, stirring, until the sugar dissolves.
• Cook, swirling the pan occasionally, until the syrup turns a deep amber, about 6 minutes longer.
• Carefully pour the hot caramel into the ramekins, tilting them to evenly coat the bottoms.
• Let cool.
• In a medium saucepan, combine the cream with the milk and vanilla seeds.
• Cook over moderate heat, stirring occasionally, until bubbles appear around the edge.
• Remove from the heat and let stand for 5 minutes.
• In a medium bowl, whisk the eggs with the egg yolks and the remaining 1/3 cup of sugar.
• Gradually whisk in the hot cream.
• Strain the custard and ladle it into the ramekins.
• Pour enough hot water into the roasting pan to reach halfway up the side of the ramekins.
• Bake for about 40 minutes, or until the custards are set but still wobbly.
• Remove the ramekins from the water bath and let cool completely on a rack, then refrigerate until chilled, for at least 6 hours or for 3 days.
• To unmold, run a thin knife around the edge of the custards.
• Set a small plate on top of each and invert.
• Serve cold or at room temperature.