1 cup sugar 2 cups half & half 3 cups milk 4 eggs and 8 egg yolks 1 cup powdered sugar 2 teaspoons vanilla
Caramel: Melt 1 cup sugar in a heavy pot. Cook sugar until it is a golden color - pour into custard cups. Custard: Bring cream and milk to a boil. Beat eggs, yolks and sugar until thick, slowly add hot milk to egg mixture. Mix well. Pour into cups. Bake at 325 degrees in a water bath for 1 hour.
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