Instructions

1. Preheat oven to 300°F. Cook sugar, water, and salt in a large heavy saucepan over medium-low heat, stirring often, until sugar dissolves.
2. Increase heat to medium-high, and boil gently, without stirring, until syrup turns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirling pan (about 8 minutes). Swirling the pan, instead of stirring, promotes more even cooking.
3. Immediately pour caramel into 5 (8-oz) ramekins; set aside to cool.
4. Whisk together eggs, egg yolks, both milks, and vanilla in a large bowl; pour mixture over caramel in ramekins.
5. Place ramekins in a large roasting pan lined with a kitchen towel; pour enough hot water in roasting pan to come half way up sides of ramekins. Place pan in oven.
6. Bake 45 to 55 minutes or until center of each flan is just set. Remove ramekins from water bath; cool to room temperature. Chill flans at least 4 hours. Run a knife around edges of ramekins to loosen. Invert ramekins onto plates to serve.