For caramel:
Heat to boiling, stirring occasionally, once boiling don't stir
watch carefully and remove from heat when sugar turns a golden brown, pour into
three small ramikens, turning to coat
For flan:
Combine 2 eggs, 1 egg yolk beat with mixer, slowly add 1.25 cups scalded milk
add 1/4 cup sugar and 1 tsp vanilla extract. Pour into coated ramikens, if you have extra
you can make additional custards minus the carmel. Place in a casserole dish and
pour boiling water around ramekins, to about the halfway mark. Bake in a 350 F
oven for 40 mins or until set. Remove carefully and refrigerate at least 3 hours
and up to overnight. Use a knife to loosen flans around edges and invert onto plates
Serve with berries if desired