Custard - Preheat oven to 300°. Using an electric mixer on low, mix egg yolks and eggs in large bowl. Beat in condensed milk, then evaporated milk, then whole milk. Using a whisk, gently mix in remaining teaspoon sugar, salt and vanilla. Slowly pour an equal amount of custard into each ramekin or all of the mixture into flan cookware. Using a spoon, skim off any bubbles that form on top. Transfer ramekins or cookware to a baking dish filled with hot water, making sure the water comes 2/3 of the way up the sides. Bake in oven for 1 hour or until the center is firm to the touch. Cool for 10 minutes. Refrigerate to cool completely for at least 3 hours. To remove from mold, run a sharp knife very carefully around the edge of the custard. Place a dessert plate on top, flip it over and gently tap the flan loose. Serve chilled or at room temperate. Garnish with fruit if desired.
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