Pre-heat the oven to 325°F (160°C). Arrange eight (6oz) ramekins in a deep baking pan.

Dissolve the sugar in the water and simmer until you reach a deep caramel. (Watch how to troubleshoot caramel for step-by-step instructions)

Once you've reached your desired color immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally. Quickly and carefully swirl each ramekin to coat the bottom evenly. Set aside at room temperature to let the caramel harden.

Combine the milk, cream, sugar, and salt in a heavy bottomed saucepan and bring to a simmer over medium heat. Remove the pan from the heat.

In a separate large bowl, whisk the eggs, egg yolks, and vanilla together.

While constantly whisking, slowly add the hot milk mixture to the eggs. Doing this slowly is called ‘tempering’ the eggs. 

Divide the custard evenly between 8 ramekins.

Pour the hot water from the kettle into the baking pan until it comes one-third of the way up the sides of the ramekins (be careful not to splash water into the custards).

Bake the custards for roughly 35 minutes or until the edges are set but the centers still jiggle slightly when gently shaken. Note the custards will set firm once they have completely cooled down. (See video for notes on perfectly baked creme caramel).

Carefully transfer the ramekins to a wire rack and cool completely. Cover the ramekins with cling wrap and refrigerate for at least 12 hours or up to 3 days. 

Serve as is in the caramel sauce that comes from the ramekin. Add a little cream and fruit if you want to go crazy. Heaven!

Cover and store the flan in the fridge for up to 4 days.