Step 1

Preheat oven to 350°F (180°C).

Step 2

Mix together all eggs and yolks, sugar, and vanilla in a mixing bowl until well blended.

Step 3

Heat milk in a medium saucepan over medium-high heat until hot.

Step 4

Pour hot milk slowly into egg mixture, stirring continuously.

Step 5

Make caramel sauce: Heat sugar and water in a small saucepan over medium heat, swirling pan frequently, until mixture begins to turn light nut color; watch carefully because it will turn very quickly.

Step 6

Pour caramel sauce immediately into an 8 x 8 x 2-inch (20 x 20 x 5-cm) baking pan, swirling it around to coat bottom. It is okay if the pan is not completely coated.

Step 7

Pour egg mixture through a strainer into baking pan.

Step 8

Place pan into a larger baking pan with 1-inch (2.5-cm) sides. Fill larger pan halfway with water to create water bath.

Step 9

Bake 1½ hours or until firm to the touch. Let cool at room temperature and serve, or refrigerate for a firmer custard.

Step 10

VARIATION

Step 11

Coconut custard with rum: Instead of 4 cups (1 L) milk, use 2 cups (500 ml) coconut milk and 2 cups (500 ml) milk, and use 1 tablespoon dark rum instead of vanilla extract.