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1
Preheat the oven to 350 degrees.
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2
In a small saucepan, combine 1/2 cup sugar with 1/4 cup water.
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3
Bring to a boil over low heat, stirring to dissolve the sugar.
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4
Increase the heat to high and cook, without stirring, until the syrup turns a light caramel color.
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5
Remove the saucepan from the heat and dip the bottom into cold water to stop the cooking.
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6
Pour the caramel into a 4-cup charlotte mold, and tilt so that it covers the bottoms and sides.
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7
Let cool.
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8
In a small saucepan, bring the milk and vanilla to a boil.
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9
In a heatproof bowl, beat the eggs, egg yolks and cup sugar until blended.
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10
Whisking constantly, pour the hot milk into the egg mixture; let rest for a few minutes, then strain.
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11
Pour the custard into the caramel-coated mold.
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12
Put the mold in a small but deep baking or roasting pan, and add hot water to come about two-thirds up the sides of the mold.
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13
Place the pan on the stove over medium heat, and bring the water to a simmer.
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14
Transfer the pan to the oven.
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15
(The water should stay at a low simmer at all times; do not let it boil or the custard will overcook.)
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16
Bake until a knife inserted into the center of the custard comes out clean, 40 to 50 minutes.
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17
Keep the custard in the baking pan until the water cools.
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18
Remove from the pan to finish cooling.
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19
To serve, run the tip of a knife around the top of the custard to loosen it.
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20
Invert a serving platter over the mold and quickly turn it over again.
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21
Carefully remove the mold.
