Burnt Sugar Flan (aka Creme Caramel)

6 1/2 cups whole milk
3/4 cup sugar
5 whole eggs
5 egg yolks
1.5 teaspoons vanilla extract
pinch of salt

1. Combine the milk and sugar and simmer in a large, heavy saucepan. Simmer for about 45 minutes until reduced to 3 1/4 cups, stirring frequently to avoid scalding.
2. Beat the eggs, yolks, vanilla extract and salt in a large bowl. Slowly whisk in the hot milk so as to avoid cooking the eggs. Strain very thoroughly (see discussion above).
3. (If you like, you can do this all the day before and refrigerate, just gently warm it before baking.)

For the caramel and to bake the flan:

* 2/3 cup sugar
* 1/4 cup water

1. Preheat the oven to 350. Place a 1.5 quart, deep round casserole (a standard CorningWare size) or 8 individual ramekins, in a big roasting pan, deep enough to hold two inches of water safely.
2. Combine the sugar and water in a small saucepan. Stir once. Bring to a boil, then reduce to a simmer. Cook without stirring until it begins to brown, and then swirl until it gets deep, dark brown. The picture above is deceptive because there is light shining through it. In your pot, it will look really quite dark and begin to have that distinctive burnt sugar smell.
3. Working quickly and carefully (melted sugar gives *horrible* burns), pour the caramel into the casserole or divide it among the ramekins. Immediately swirl them so that the sugar coats the sides and the bottom (if doing ramekins, swirl after filling each one). It will harden right away.
4. Pour in the custard.
5. Carefully fill the baking pan with 2" of boiling water. You might want to do that already on your oven rack. Cover with tinfoil.
6. Bake until a knife inserted in the center comes out cleanly, but stop when there is still some jiggle if you shake the mold. That will take about 30 minutes for ramekins or 45 minutes for a big one.
7. Cool thoroughly - overnight is best, but fot least several hours.
8. To serve, run a knife around the edge all the way to the bottom, cover with a plate, and invert. If necessary, give it a little thwack with your hand and it should come out beautifully, surrounded with a pool of burnt sugar caramel.