Caramel 1/2 cup sugar Custard 2 1/2 cups half and half 1/2 cup sugar 1/2 tsp vanilla 3 whole eggs 3 yolks
Preheat oven to 375. Spray 8 small ramekins with pan spray and set aside.
In a small saucepan, combine the 1/2 cup of sugar with a few tablespoons of water. Use a wet pastry brush to brush any crystals of sugar from the sides and begin to cook over medium high heat until light brown. Immediately remove from heat. Pour a small amount of caramel into the bottom of each ramekin to coat the bottom.
Bring the half and half to a simmer. Meanwhile combine the remaining ingredients, do not overwhisk. When the half and half is steaming hot pour it into the egg mixture in a thin steady stream while whisking. Once combined divide the custard amoung the ramekins.
Place the ramekins in a cake pan and add water to the cake pan until it comes half way up the sides of the ramekins. Bake until set, usually 25 to 35 minutes depending on the size of your ramekins and starting temperature of your water bath.