Preheat the oven to 160°C (320°F).

In a saucepan, combine the sugar and water over medium heat. Cook without stirring until the sugar melts and turns a deep amber color.

Quickly pour the caramel into ramekins, tilting them to coat the bottoms evenly. Set aside to cool.

Heat the milk in a saucepan over low heat until warm, but do not let it boil.

In a separate bowl, whisk together the eggs, egg yolks, and sugar until pale and smooth.

Slowly pour the warm milk into the egg mixture while whisking continuously to avoid cooking the eggs.

Stir in the vanilla extract.

Strain the mixture through a fine sieve to ensure a smooth custard.

Pour the custard mixture over the caramel in the ramekins.

Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

Bake for 35-40 minutes or until the custard is set but still slightly jiggly in the center.

Remove from the oven and allow to cool to room temperature.

Chill in the refrigerator for at least 3 hours.

To serve, run a knife around the edges of the ramekins and invert onto a plate to release the caramel-topped custard.