Flan de Vainilla

Heat the first half cup of sugar in a heavy saucepan over medium heat without stirring. Let it melt and caramelize, swirling the pan occasionally until it turns deep amber. (The caramel should be the color of piloncillo — dark amber but not burnt. Don't rush this step.)

Quickly pour the hot caramel into five ramekins, tilting each to coat the bottom evenly. Set aside to cool and harden.

In the same saucepan, gently heat the cream and half-and-half until barely simmering — you'll see small bubbles around the edges.

Add the remaining half cup of sugar to the warm milk mixture and stir until completely dissolved.

In a bowl, gently whisk the eggs. Slowly pour about a third of the warm milk mixture into the eggs, whisking constantly to temper them. (Go slowly here — you want to warm the eggs gradually so they don't scramble.)

Pour the tempered egg mixture back into the saucepan and whisk until smooth. Strain through a fine-mesh sieve to remove any lumps.

Stir in the vanilla and salt, then divide the custard among the caramel-lined ramekins.

Place the ramekins in a large baking dish and pour hot water halfway up their sides. Cover the entire dish tightly with foil.

Bake at 325°F for 40-45 minutes, until a knife inserted near the center comes out clean. The centers should still have a slight jiggle.

Cool completely, then refrigerate for at least 4 hours or overnight. To serve, run a thin knife around the edges and invert onto serving plates.