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1
Bring 1/2 cup sugar and 2 1/2 tablespoons water to boil in a small, heavy saucepan, slowly swirling the pan by its handle until sugar has dissolved completely and liquid is perfectly clear.
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2
Continue to boil, swirling the pan frequently, until sugar turns a caramel brown, about 3 to 5 minutes.
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3
Immediately pour the hot caramel into a 6-cup charlotte mold or souffle dish and turn in all directions to film bottom and sides.
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4
Set aside until ready for use.
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5
If desired, individual ramekins may be used.
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6
When the sugar is caramelized, pour into 6 individual ramekins and swirl to coat as above.
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7
Preheat the oven to 350 degrees.
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8
Heat the milk to simmering in a small, heavy saucepan.
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9
Slit the vanilla bean (if using) with a knife and scrape the seeds into the milk.
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10
Add the shell to the milk and allow to steep for 10 minutes.
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11
Strain and discard the bean.
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12
Meanwhile, in a 2 1/2-quart mixing bowl, beat the eggs and the yolks with a wire whisk or electric mixer; gradually beat in the remaining sugar.
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13
When mixture is light and foamy, beat in milk in a very thin stream (beat in vanilla extract if using).
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14
Strain through a fine sieve into the prepared mold or souffle dish.
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15
Set in a hot-water bath and bake in lower third of the oven for 40 minutes, or until a knife comes out clean when stuck in the center of the custard.
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16
Check the water from time to time to make sure it never comes to a boil; adjust heat if necessary.
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17
This will insure a smooth custard.
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18
To serve warm, let settle for 10 minutes in a pan of cold water.
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19
Turn a warm serving dish upside down over custard, then reverse to unmold.
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20
To serve cold, let cool to room temperature; chill several hours, then unmold.
