Flan or Caramel Custard

CARAMEL:
3/4 cup(150g)granulated sugar
1/4 cup(60 ml)plus 1/4 cup(60 ml)water
Pinch of cream of Tartar or few drops of lemon juice

CUSTARD:
3 cupss(750 ml)whole milk
3 large eggs
3 large egg yolks
3/4 cup sugar
1/4 tsp vanilla extract

METHOD:
Set eight 4- to 6-ounce(125-to 180-ml)ramekins or custard cups in a roasting pan or deep baking dish.

To make the caramel, spread the 3/4(150g) cup sugar in an even layer in a medium heavy bottomed skillet or saucepan.Pour 1/4 cup(60 ml)water evenly over the sugar to dampen it,but dont stir.cook over medium heat until sugar dissolves,then add the cream of tartar or lemon juice.continue to cook without stirring,but swirl the pan if the sugar begins to brown unevenly.when the caramel turns dark amber color and begins to foam bit,remove from the heat and immediately add the remaining 1/4 cup water.the caramel will bubble up vigorously,then the bubbling will subside.stir with a heatproof untensil until any hardened bits of caramel completely dissolves.Divide the hot caramel evenly among the 8 ramekins,then carefully swirl each ramekin so that the caramel coats the sides halway up.Let cool completely.

Preheat the oven to 325 degree F(160 degree C).

To make the custard,in a medium saucepan.heat the milk until warm.In a medium bowl whisk together the egg and egg yolks.Gradually whisk the warm milk into the eggs,whisking constanly as your to prevent the eggs from cooking(Dont whisk to vigorously,which will create air bubbles)Add the sugar and vanilla extract and whisk until the sugar completely dissolves.Pour the mixture through a mesh strainer into a large measuring cup or pitcher.Divide the custard mixture evenly among the caramel lined ramekins.Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins.Cover the pan tightly with aluminium foil and bake until the perimeters of the custards are just set and the centers are slightly jiggly,25 to 35 mins.

Transfer the custards from the water bath to a wire rack and let cool completely.Cover with plastic wrapand refrigerate until chilled.

To unmold,run a sharp knife around the inside of each ramekin to loosen the custard,invert a serving plate or bowl over the ramekin,and then turn them over together.shake a few times to release the custard,then lift of the ramekin.Pour any caramel remaining over the flan.
Serve the flans cold.

STORAGE:
The baked flans will keep for upto 3 days in the refrigerator.