Make caramel: Set aside a 1 1/2- to 2-quart baking dish. In a small, heavy saucepan, bring 3/4 cup sugar and 3 Tbsp. water to a boil over medium-high heat, swirling pan until sugar dissolves, about 2 minutes. Let mixture boil undisturbed until caramel is a deep amber color, about 5 minutes. Immediately remove pan from heat and swirl to mix caramel. Pour into dish. Let cool.
Prepare custard: Preheat oven to 350°F. In a saucepan, scald milk and cream over medium heat. In a bowl, whisk together eggs, yolks and remaining 1/2 cup sugar for 1 minute. Gradually whisk in hot milk mixture and vanilla. Pour mixture through a strainer onto caramel.
Place dish inside a 13-by-9- inch baking dish. Pour hot water around custard dish to come halfway up sides. Bake until custard is set and golden on top, about 45 minutes. Remove dish from water bath and let cool for about 1 hour. Refrigerate until cold, about 3 hours.
To unmold, run a thin sharp knife around sides of loaf. Invert a platter on top of loaf and flip over to turn out custard.
so many times I have tried making creme caramel from so many recipes, sometime too light, sometime too much creamy, sometime I tasted too much eggy, and sometime too many hole. But I never give up to find the perfect creme caramel. Finally I found this recipe and I just making it today and it comes out sooooo perfect. First impression is NO HOLE AT ALL ! Second, the taste is so smooth and creamy enough and not eggy. My mouth is dancing and I really enjot it. Definately I will make this again.