Crème Caramel

• 2 cups sugar
• 2 ½ cups cream
• 2 ½ cups milk
• 1 teaspoon vanilla extract
• 6 eggs
• 6 egg yolks

Heat ¾ cup sugar in a heavy mold or pot until the sugar starts to dissolve and turn golden. Swirl pot over heat until caramel changes to desired color. Remove from heat and plunge bottom of mold into cold water for a few seconds, keep on swirling the caramel on the side of the mold until it cools.
Preheat oven to 325.
Beat the remaining sugar with the eggs & egg yolks; continue beating until the mixture is light and frothy. Gradually add the milk, cream and vanilla extract, beating continually.
Strain the mixture into the prepared mold.
Put the mold into a pan and pour boiling water into the pan to come halfway up the mold.
Bake for about 45 minutes or until custard is firm.
Refrigerate after it cools down.
To unmold run a sharp knife around the edge for the custard
Put the serving dish over the mold and quickly turn upside down
Pour the remaining caramel around the custard.