THE BEST FLAN!! (or Creme Caramel)

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INGREDIENTS:
Yields: 8 servings (cut recipe in half if you only want 4)
2/3 cup sugar
2 cups heavy cream
1 cup milk
1 can sweetened condensed milk
6 eggs
pinch of salt
1 tbsp vanilla bean paste (or vanilla extract)

DIRECTIONS:
Blend the heavy cream, milk, condensed milk, eggs, salt, and vanilla bean past together.
*Do not blend for too long because if you beat too much air into your flan it will create holes in it when it's baked.
Run the mixture through a sieve to make sure the mixture is perfectly smooth. Then let it sit and rest to get out an bubbles that may have been created (you can avoid this step by mixing it by hand, but it takes a little longer)
In a sauce pan over medium heat, add in the sugar. Do not add in any utensils to stir the sugar around, otherwise the sugar will crystalize. You can just stir the sugar, by moving the pan in a circular motion. Once the sugar starts to brown around the edges, lift the pan about 4-5 inches away from the flame, continue to move the pan in a circular motion, until all of the sugar has melted. Then take it off the flame and spoon the liquid into the bottom of your ceramic ramekins. Swirl the ramekins around to coat the bottom of them with the melted sugar.
Then add in the liquid. Add the ramekins to an oven safe dish. Add it to your oven, and then add some hot (not boiling) water to the outside dish to create a water bath, about half way up to the ramekins. Bake for 50-60 minutes at 350F
Let cool completely, and then add your ramekins to the refrigerator for at least 2 hours to completely cool.
To loosen the flan, let the bottom of the ramekins sit in hot water for about 30 seconds. Then place a plate on top of the ramekin, and flip both over. Give it a little tap if necessary and you should hear the flan release from the dish.
Garnish however you like!