Measure 3/4 cup sugar into small saucepan, dribble 1/3 cup water around and over sugar to moisten, and set over medium-high heat. let mixture come to a boil and reduce heat to medium. swirl pan over heat until syrup is a dark brown color but not quite burnt. pour syrup into bottom of round glass pan.
heat oven to 325 F
in a medium saucepan, combine sugar, milk, and condensed milk. Bring to simmer. in a bowl, whisk eggs and yolks until liquid. slowly whisk in warm milk mixture and add vanilla. pour into glass dish over syrup.
bake the custard in a pan of simmering water that some 2/3 of the way up the side of the custard dish. bake for 60 - 70 minutes until barely set in the middle. let custard cool in pan of water and then refrigerate for at least 2 hours. turn over onto a serving plate to serve.
you can also make it in a bunch of small containers instead of one large one.