1
Preheat oven to 350°F (180°C).
2
In a medium saucepan, combine the sugar, granulated sugar, and 1/2 cup of the heavy cream. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
3
In a large bowl, whisk together the eggs, whole milk, and vanilla extract.
4
Gradually add the sugar mixture to the egg mixture, whisking until well combined.
5
Pour the mixture into 6 (1/2 cup) ramekins or custard cups.
6
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
7
Bake for 45-50 minutes, or until the edges are set and the centers are still slightly jiggly.
8
Remove the ramekins from the water bath and let cool to room temperature.
9
Cover and refrigerate for at least 2 hours, or overnight.
10
To serve, run a knife around the edges of each ramekin and invert onto plates.