Step 1: Make the Caramel

1. In a medium saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves.
2. Stop stirring and let the mixture simmer until it turns a deep amber color, swirling the pan occasionally for even caramelization.
3. Quickly pour the caramel into the baking dish or ramekins, tilting to coat the bottom evenly. Set aside to harden.

Step 2: Prepare the Custard

1. In a mixing bowl, whisk the eggs, egg yolks, and sugar until smooth and well combined.
2. In a separate saucepan, heat the milk and cream over medium heat until it’s warm but not boiling. Remove from heat and stir in the vanilla extract.
3. Gradually add the warm milk mixture to the egg mixture, whisking constantly to prevent curdling.

Step 3: Strain the Custard

1. Strain the custard through a fine sieve into a clean bowl to remove any lumps or cooked egg bits.
2. Pour the strained custard over the hardened caramel in the baking dish or ramekins.

Step 4: Bake in a Water Bath

1. Preheat your oven to 325°F (160°C).
2. Place the baking dish or ramekins in a large roasting pan. Pour hot water into the pan, ensuring it reaches halfway up the sides of the dish or ramekins.
3. Cover the custard loosely with aluminum foil to prevent browning.
4. Bake for 40-50 minutes, or until the custard is set but still slightly jiggly in the center.

Step 5: Cool and Chill

1. Carefully remove the dish or ramekins from the water bath and let them cool to room temperature.
2. Refrigerate for at least 3-4 hours, or overnight, to fully set.

Step 6: Unmold and Serve

1. Run a knife around the edges of the custard to loosen it.
2. Place a serving plate over the dish or ramekin and quickly invert. Gently lift the mold to release the custard and caramel.
3. Serve chilled, garnished with fresh berries, whipped cream, or mint leaves if desired.