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1
Arrange eight 1-cup ramekins in a large roasting pan.
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2
In a small saucepan, bring the sugar, corn syrup and water to a simmer over moderate heat, stirring lightly to dissolve the sugar.
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3
Simmer until a rich, amber caramel forms, about 25 minutes.
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4
Wash down any sugar crystals from the side of the pan with a wet pastry brush.
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5
Pour an equal amount of hot caramel into each ramekin; if the caramel gets too hard, gently reheat it.
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6
Preheat the oven to 300.
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7
In a large saucepan, bring the milk and sugar just to a simmer over moderate heat, stirring to dissolve the sugar, about 5 minutes.
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8
Let cool until warm.
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9
In a large bowl, thoroughly whisk the eggs with the yolks.
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10
Slowly whisk in the warm milk mixture and then the vanilla.
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11
Strain the custard and pour it into the prepared ramekins.
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12
Add enough hot water to the roasting pan to reach halfway up the sides of the ramekins.
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13
Cover the pan with 2 layers of plastic wrap.
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14
Bake the custards for about 1 hour, or until they are set but still slightly jiggly in the center.
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15
Remove the hot custards from the water bath and let them cool on a rack to room temperature, then cover and refrigerate the custards overnight.
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16
To serve, pour 2 inches of very hot water into a small bowl.
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17
Dip a ramekin in the hot water for about 10 seconds, then run a thin knife around the edge of the ramekin to loosen the custard.
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18
Invert the creme caramel onto a plate.
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19
Repeat with the remaining creme caramels and serve.
