My Creamy Caramel Flan is a very tricky dessert to make. Why should it be - it hails from Ancient Rome. The dessert has no margin for error in execution.
Combine cream, milk and salt in medium saucepan. Add the vanilla into cream mixture. Bring to simmer over medium heat. Once combined, remove from heat and let steep 30 minutes.
Now, begin making the caramel sauce (directions below).
To finish the custard, whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually add the cream mixture into egg mixture. Mix gently, creating an airy filling.
Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. This should take about 10 minutes but watch carefully. Quickly pour caramel into eight 3/4-cup ramekins. Using oven mitts as aid, immediately tilt each ramekin to coat some of the sides.
Set ramekins into 13x9x2-inch baking pan filled with water about halfway up the side of the ramekins.
In a 350 degree oven, bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Place in the fridge and chill for 2 hours. To serve, run small sharp knife around the side of the ramekin to loosen the flan. Turn over the ramekin onto the serving plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve. Enjoy!