Vanilla Flan With Raspberries

Ingredients:

2 cups sugar
1/2 cup water
6 eggs
6 egg yolks
2 tablespoons vanilla
2 cups whipping cream
2 1/2 cups milk
1 1/2 cups sugar
2 cups raspberries

Directions:

1 Preheat oven to 325°F.

2 In a saucepan over low heat combine 2 cups sugar and 1/2 cup water, stirring until sugar dissolves. Increase heat to high and boil without stirring until sugar caramelizes, swirling pan occasionally. Immediately pour into 2 (9-inch) pie dishes. Turn dishes, so bottom and sides are coated. Set aside.

3 In a large bowl whisk together eggs, egg yolks and vanilla.

4 Stir in whipping cream, milk and 1 1/2 cups sugar.

5 Divide mixture among pie dishes.

6 Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes.

7 Bake for 50-60 minutes or until knife inserted in center comes clean. Remove custards from water and cool. Refrigerate overnight (*can be prepared up to 2 days ahead.).

8 Invert custards on platters; sprinkle with raspberries to serve.
                                         Source : food.com