Classic Creme Caramel

Preheat oven to 325 degrees F. Combine 1 cup sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves.

Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Pour syrup into 6-cup souffle dish. Cool.

Whisk milk, cream, eggs, yolks, vanilla, salt and remaining 1 cup sugar in large bowl until well blended. Pour over caramel. Place souffle dish in large baking pan. Pour enough hot water into pan to come halfway up sides of souffle dish. Cover souffle dish with foil.

Bake until center of custard moves only slightly when pan is shaken, about 1 1/2 hours. Remove souffle dish from water. Cover and chill overnight.

Run small sharp knife around sides of souffle dish. Place platter atop dish. Turn platter and dish over, inverting custard onto platter and letting caramel run over top of custard. Remove souffle dish and serve.

NOTES : * do not use low-fat or nonfat milk in this recipe.