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1
Line two 1-quart tin charlotte molds with caramel: Dissolve 1/2 cup sugar with 2 tablespoons water in each mold by swirling the water into the sugar.
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2
Do not stir.
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3
Cover mold and place on low heat until sugar is completely dissolved.
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4
Uncover and raise heat.
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5
Boil syrup until it begins to turn a golden color.
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6
Swirl pan over heat, and when desired caramel color is reached, remove from heat and plunge bottom of mold into cold water for a few seconds to stop the cooking.
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7
Swirl the caramel around the sides of the mold and invert on a plate to cool.
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8
Preheat oven to 325.
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9
Simmer the cream and milk with the vanilla for 5 minutes.
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10
Beat the remaining 1 cup sugar into the eggs and yolks and continue beating until the mixture is light and fluffy.
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11
Gradually, add the hot milk and cream, beating continually.
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12
Strain the mixture into the prepared molds.
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13
Put the molds in a pan and pour boiling water into the pan to come halfway up the molds.
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14
Bake for about 45 minutes, or until custard is firm.
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15
Cool.
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16
To unmold, run a sharp knife around the edge of the custard.
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17
Put the serving dish over the mold and quickly invert.
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18
Pour the remaining caramel around the custard.
