2/3 c. granulated sugar
1/2 c. water

Preheat the oven to 350 degrees.

For caramel: Place sugar and the water in a small saucepan over high heat. When mixture becomes light brown, pour it into the custard dishes.

CUSTARD:

2 c. milk
1 tsp. vanilla
1 tbsp. water
3 med. eggs, room temperature
3 egg yolks
1/2 c. granulated sugar

For custard: In a medium size saucepan, bring milk, vanilla and water to a boil. In a mixing bowl, beat the eggs and egg yolks lightly with a whisk. Add the sugar and continue to beat, with a whisk until well blended.

Gradually add boiling milk to the eggs, while whisking constantly. Strain the custard through a fine sieve and pour it into the custard dishes.

Place the custard dishes in a baking pan. make a "bain marie" by pouring enough boiling water into the baking pan to reach halfway up the side of the custard dishes.