3/4 cup sugar
3 tbsp water
6 large eggs
5 egg yolks
2/3 cup sugar
1 quart hot milk
1 tbsp vanilla extract
Pinch of salt
Blend ¾3/4 cup sugar and the water together in a saucepan, and bring to a simmer. Cover the pan tightly and boil the syrup for several minutes until the bubbles are thick. Uncover the pan and continue boiling, swirling the pan slowly by its handle. Soon the syrup will begin to color. Continue until it is a light caramel brown, then remove from heat and continue swirling — it will continue to darken. Set the bottom of the pan in cold water to stop the cooking.
Pour half the caramel into a deep 8-cup baking dish. Swirl it around slowly, running the caramel over the bottom and halfway up the sides of the pan, until it stops moving. Pour 1/3 cup water into the cooking pan and simmer several minutes to dissolve the caramel. Set the syrup aside until serving time.
Blend the eggs, yolks, and sugar in a bowl with a wire whip. Stir; do not beat and create foam. Gradually blend in the hot milk to dissolve the sugar completely. Add the vanilla and salt. Strain into the caramelized dish. Skim any bubbles off the top of the custard.
Set the baking dish in a larger dish and place it in the lower third of the oven; pour boiling water around to come halfway up the baking dish. Bake 3/4 to 1 1/4 hours at 350°.
The custard is done when a skewer pushed in 1″ from the edge comes out clean. The center should still tremble slightly. Let the custard settle at least 30 minutes before serving. To unmold, run a thin, sharp knife between the custard and the dish; turn the serving dish upside down over the mold and reverse the two.
* The custard will keep nicely in its mold for a day or two in the refrigerator, covered. Unmold before serving, as described.