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1
Preheat the oven to 350.
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2
Set six 6-ounce ramekins in a small roasting pan.
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3
In a medium saucepan, combine 1 cup of the sugar with the water and bring to a boil over moderate heat, stirring, until the sugar dissolves.
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4
Cook, swirling the pan occasionally, until the syrup turns a deep amber, about 6 minutes longer.
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5
Carefully pour the hot caramel into the ramekins, tilting them to evenly coat the bottoms.
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6
Let cool.
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7
In a medium saucepan, combine the cream with the milk and vanilla seeds.
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8
Cook over moderate heat, stirring occasionally, until bubbles appear around the edge.
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9
Remove from the heat and let stand for 5 minutes.
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10
In a medium bowl, whisk the eggs with the egg yolks and the remaining 1/3 cup of sugar.
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11
Gradually whisk in the hot cream.
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12
Strain the custard and ladle it into the ramekins.
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13
Pour enough hot water into the roasting pan to reach halfway up the side of the ramekins.
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14
Bake for about 40 minutes, or until the custards are set but still wobbly.
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15
Remove the ramekins from the water bath and let cool completely on a rack, then refrigerate until chilled, for at least 6 hours or for 3 days.
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16
To unmold, run a thin knife around the edge of the custards.
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17
Set a small plate on top of each and invert.
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18
Serve cold or at room temperature.
