Serve with a light, honeyed dessert wine from Navarre.
- 3 Tbs. plus 1 cup sugar
- 2 Tbs. water
- 2 1/2 cups milk
- 1 vanilla bean, split lengthwise, or a few drops
of vanilla extract
- 2 whole eggs plus 6 egg yolks
Pour an equal amount of the caramel syrup into each of six 1/2-cup flaneras, ramekins or custard cups, tipping and rotating the molds until the sides are coated about halfway up.
Pour the milk into a saucepan, add the vanilla bean and place over low heat until small bubbles appear along the edges of the pan, about 7 minutes. Do not allow the milk to boil.
Preheat an oven to 300°F. Have a pot of boiling water ready.
In a bowl, using a balloon whisk, beat together the eggs, egg yolks and the 1 cup sugar until a pale, creamy mousse forms. Add a little of the hot milk, whisking constantly to prevent the yolks from curdling. Add the remaining milk a little at a time while continuing to whisk. Strain the custard through a fine-mesh sieve into the prepared molds, dividing it evenly.
Place the filled molds in a large baking dish and carefully add boiling water to reach halfway up the sides of the molds.
Bake the custards until they are set but the centers still jiggle just slightly, 50 to 60 minutes. Touch the surface of the custard lightly with the point of a knife; it should come away cleanly when set. Remove the baking dish from the oven and lift the molds out of the water. Let cool to room temperature, then cover and refrigerate until well chilled, at least 2 hours or up to 6 hours.
To serve, run a sharp, thin knife blade around the inside of each mold and turn out the custards onto individual plates.