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1
Preheat the oven to 325.
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2
Set four 8-ounce ramekins in a small roasting pan.
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3
In a small saucepan, combine 1/2 cup of the sugar with the water and bring to a boil over moderate heat, stirring to dissolve the sugar.
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4
Simmer over moderate heat until a rich brown caramel forms, about 15 minutes.
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5
Quickly pour the caramel into the ramekins to coat the bottoms.
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6
In a medium saucepan, combine the milk with the vanilla bean seeds and bring to a boil over moderate heat; reserve the bean for another use.
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7
Remove from the heat.
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8
In a medium bowl, whisk the remaining 1/2 cup of sugar with the egg yolks and eggs.
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9
Slowly whisk in the hot milk.
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10
Strain the custard through a fine sieve back into the pan and pour it into the ramekins.
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11
Add enough hot water to the roasting pan to reach halfway up the sides of the ramekins.
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12
Bake the custards for about 50 minutes, or until barely set.
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13
Transfer the ramekins to a rack and let cool to room temperature.
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14
Cover and refrigerate overnight.
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15
Run a thin knife around the edges of the custards, top with plates and invert, letting the caramel run onto the plates.
