Flan

Preheat oven to 350°. In a large bowl or measuring cup, whisk cream, milk, vanilla, and salt until combined.

In a medium saucepan over medium-high heat, cook 1 c. sugar and 1/3 c. water, gently swirling pot but not stirring, until mixture turns a deep golden color, 10 to 15 minutes. (Tip: Use a pastry brush dipped in water to clean inner sides of pan and avoid burning.)

Working quickly, pour caramel into an 8" round cake pan. Gently lift and tilt pan to coat inside with caramel. (Don't worry if the sugar hardens at this point! It will melt down while baking.) Place pan in a large, deep baking dish.

In a large bowl, whisk eggs, egg yolks, and remaining 1/2 c. sugar until combined. Gently mix in cream mixture until just combined. Pour mixture over caramel. Pour enough hot water into baking dish to come about halfway up sides of cake pan.

Bake flan until just set and center slightly jiggles, 50 to 55 minutes. Transfer pan to a wire rack and let cool. If desired, refrigerate until chilled, at least 2 hours and up to overnight.

When ready to serve, using a small knife or offset spatula, carefully loosen edges of flan. If refrigerated, let flan sit at room temperature before inverting. Invert pan onto a plate with a shallow rim, gently shake to release flan, and remove pan.