Caramel: Blend sugar and water in a heavy saucepan and bring to a boil over low heat, stirring to dissolve the sugar. Raise the heat to medium high and cook, without stirring, until the syrup turns a light caramel color, about 12 minutes. Watch the caramel carefully�once it begins to color, it will darken very quickly and burn. Remove the saucepan from the heat and dip the bottom of it immediately into cold water to stop the cooking. Pour caramel into a 6-ounce Pyrex dish, and working quickly before the caramel sets, tilt the dish so that the caramel coats the bottom and sides. Repeat with 5 more 6-ounce Pyrex dishes. Allow the caramel to cool.

Custard: Preheat the oven to 350° F.

Blend the eggs, yolks, sugar and vanilla in a bowl with a whisk�stir; do not beat and create foam. Gradually blend in the hot milk and hot half and half to dissolve the sugar completely, again stirring rather than beating to minimize the foam. Pour through a tea strainer into the caramelized dishes. Skim any bubbles off the top of the custard. Set the custard dishes into a roasting pan. Surround with hot water and bake 30 minutes, or until a skewer plunged 1/8-inch from the edge comes out clean but the centers tremble slightly. Remove from the water and let settle at least 10 minutes before unmolding (May be prepared in advance up to this point and refrigerated). To unmold, run a think sharp knife between the custard and dish; turn the serving dish upside down over the mold and reverse the two�the custard will slowly slip out. Yield: 6 servings.