1 c  Sugar
1/4 c  Water
FOR THE CUSTARD:
3    Eggs
3    Egg yolks
1/2 c  Sugar
2 ts Vanilla
1 1/2 c  Milk
1 1/2 c  Half and half

FOR THE CARAMEL: Heat the oven to 375F. For the caramel, combine the sugar
and water in a small saucepan. Swirl the pan until the sugar is dissolved,
then cover the pan and cook over medium high heat until thick and large
bubbles form. Uncover the pan, and cook until a rich, brown color. Watch
the caramel, since it burns very quickly once it begins to color. Pour the
syrup into the bottom of a mold, and rotate to cover the bottom and up a
few inches of the sides evenly. Set aside. For the custard, whisk the eggs,
yolks and sugar in a mixing bowl. Heat the vanilla, milk and half and half
until hot to the touch, about 150F. Slowly add this to the egg mixture, and
pour into the prepared mold. Place the mold in a baking pan, and place in
the oven. Pour boiling water into the baking pan so it is half way up the
sides of mold. Bake for 20 to 30 minutes, or until a kniefe inserted in the
center comes out cleam. Cool at room temperature, then refrigerate and
serve chilled. To serve, invert the mold over a platter with sides to catch
the caramel sauce. Note: The custard can be made up to two days in advance.
If made in advance, refrigerate, covered with plastic wrap.