| 1 | Preheat oven to 350 F. |
| 2 | Make a caramel syrup with the sugar and water. |
| 3 | Pour caramel into the bottom of custard cups. |
| 4 | In a saucepan, bring milk to a boil, then add vanilla and remove from heat. |
| 5 | In a large bowl, beat eggs, egg yolks and sugar until creamy. |
| 6 | Slowly pour in the hot milk into the egg mixture while stirring constantly. |
| 7 | Pour milk mixture into the custard cups. Place cups in a shallow pan, then pour water until it comes within 1 inch of the top of the cups. |
| 8 | Bake custards 20-25 minutes until a knife inserted in the middle comes out clean. |
| 9 | Remove from heat and cool for about an hour, then refrigerate. |
| 10 | To serve, unmold custards and let the caramel run down over them as sauce. |
