6 large eggs
6 large egg yolks
2 1/2 c. sugar
2 tsp. vanilla
2 c. half and half
1 can sweetened condensed milk
1 recipe Caramel

Prepare Caramel first using 1/2 cup water and 1/2 cup sugar mixed in a small saucepan. Cook on medium, rinsing the sides of the pan down with a squirt bottle of water when sugar condensed on sides of pan. Keep cooking water and sugar mixture until it turns an amber color (will take a good 10 minutes or so) and immediately pour into the bottom of custard cups or large round casserole dish.

Preheat oven to 325°F. In a large mixing bowl, gently whisk together whole eggs and egg yolks, sugar, vanilla and half and half. Whisk together without incorporating any air. In a saucepan, warm the can of condensed milk. Don't let it burn! Add this to egg mixture a little at a time so not to curdle egg mixture. Pass through a strainer into the caramel coated dishes.

Place the dishes in a pan of hot tap water to make a "bain marie" or water bath.

Bake for 1 hour until the center feels firm when pressed. Set aside to cool in the water bath. When cool, remove from water and cover with plastic wrap and refrigerate overnight or for at least 4 hours. To serve, run a knife along the inside of the dish and invert on a serving plate and serve with cold whipped cream.

Well worth the work. ENJOY!