Creme Caramel

Preheat oven to 325 degrees F.

Combine 1/2 cup sugar with water in a small heavy saucepan and bring to a simmer over low heat, stirring occasionally. Increase heat to medium-high and cook, without stirring, until the syrup turns a deep amber color, 5 to 7 minutes. (Watch it carefully at this point so that it does not burn.) Carefully pour the caramel into six 3/4-cup ramekins and tilt the ramekins to coat the bottom and sides evenly.

Let saucepan cool for a minute or so, then add the milk and evaporated fat-free milk to the caramel coating the saucepan. Bring to a simmer, stirring to dissolve the caramel. Remove from heat.

Lightly whisk whole eggs, egg whites, the remaining 1/3 cup sugar and vanilla in a medium bowl Gradually whisk the milk mixture into the egg mixture. Divide the custard mixture between the caramel-lined ramekins. Skim off any bubbles.

Place the ramekins in a roasting or baking pan. Pour hot water two-thirds of the way up the sides of the ramekins. Bake until a knife inserted in the center of the custard comes out clean, 25 to 30 minutes.

Transfer the ramekins to a rack and cool. Cover and refrigerate until chilled, at least 1 hour or for up to 2 days.

To serve, run the tip of a small knife around the edge of the mold and invert onto a plate.