1. Pre heat oven to 325°F Heat a 5 ½ to 6 cups ring mold in oven for 10 minute or until hot. Heat ½ cup of sugar in heavy medium skillet over medium-high heat, 5 to 8 min or until sugar is completely melted and deep amber color, stirring constantly. Do not allow sugar to brown. Immediately pour caramelized sugar into ring mold, with a potholder, quickly rotate to coat the bottom and sides evenly with sugar. Place mold on wire rack. 2. Combine half & half, and milk in heavy saucepan. Heat over med heat until almost simmering; remove from heat. Add remaining ½ cup of sugar and vanilla, stirring until sugar is dissolved. 3. Lightly beat eggs and egg yolks in a big bowl until blended but not foamy, gradually stir in milk mixture. 4. Pour custard into ring mold. Place mold into large baking pan; pour hot water into baking pan to depth of ½ inch. 5. Bake 35 to 45 min until knife inserted into center of custard comes out clean. Remove mold brom water bath; place on wire rack. 6. Let stand for 30 minute Cover and refrigerate 1½ to 2 hrs until thoroughly chilled. 7. To serve, loose inner and outes edges of flan with tip of small knife. Cover mold with rimmed plate, invert and lift. 8. Garnish with strawberries (sliced and/or whole) and spoon caramel on top. ---------------------------------------------------------------------------
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