In a saucepan, combine sugar and water. Heat over medium without stirring, gently swirling the pan until the caramel turns a dark amber color (5-10 minutes).

Pour the hot caramel evenly into ramekins and tilt to coat the bottom.

Heat milk with the vanilla pod and seeds until just simmering. Remove from heat and let infuse for 5-10 minutes.

In a bowl, whisk together eggs, egg yolks, and sugar until combined without adding too much air.

Remove the vanilla pod from the milk, then gradually whisk the warm milk and cream into the egg mixture.

Strain the custard mixture into the caramel-lined ramekins, filling about ½ inch from the top.

Place the ramekins in a large pan and pour boiling water until it reaches one-third up the ramekins.

Bake at 310°F (155°C) for about 50 minutes until custard is set but slightly jiggly in the center.

Remove from oven, cool to room temperature, then refrigerate for at least 3-4 hours.

Run a knife around the edges, invert onto plates, and serve.