Caramel Cup Custard

1 cup sugar
2 cups half & half
3 cups milk
4 eggs and 8 egg yolks
1 cup powdered sugar
2 teaspoons vanilla

Caramel: Melt 1 cup sugar in a heavy pot. Cook sugar until it is a
golden color - pour into custard cups.
Custard: Bring cream and milk to a boil. Beat eggs, yolks and
sugar until thick, slowly add hot milk to egg mixture. Mix well. Pour
into cups. Bake at 325 degrees in a water bath for 1 hour.

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