Step 1

Heat 2/3 cup of sugar with 2 1/2 tablespoons of water. Cook over medium heat until it begins to turn golden. Pour it into a round 8-inch mold.

Step 2

For the cream filling: Heat the milk, cream, and the vanilla bean pod opened lengthwise until everything almost comes to a boil. Combine the eggs and egg yolk with the rest of the sugar. Strain the milk and cream directly over the eggs; combine the mixture and strain again; pour it into the mold, on top of the caramel. Cook the crème caramel in a bain-marie at 285°F for about 1 hour. Remove it from the oven and let cool completely; heat the mold a bit in hot water, then turn it over onto a dish.