2/3 cup sugar for caramel
5 eggs
2 egg yolks
4 cups half and half
1/4 teaspoon salt
1 cup sugar
1 tablespoon Mexican vanilla

Have a 2-quart pudding dish ready. Be sure it is dry. Melt and caramelize the 2/3 cups of sugar in a heavy skillet. When sugar melts and turns a light golden color, which usually takes about five minutes, pour into the pudding dish and tilt back and forth with a swirling motion to cover the bottom and sides of the dish. Set aside and allow to cool.

Beat eggs and yolks into the half and half and add salt and sugar. Stir until sugar disolves. Add vanilla. Pour into prepared pudding dish. Set in a pan of hot water and bake covered with foil in a preheated 325 degree oven for 1 1/2 hours or a little longer. Inert knife in center, if knife comes out clean, the flan is done. Remove from oven and allow to cool slightly.

Place a round, rimmed platter over the flan and flip over slowly. Do this carefully, as the caramelized sugar syrup will pour out along with the flan. Cool. Cut in wedges with some of the syrup.