In this dessert, the baked custard is surrounded with a caramel sauce. When making caramel custard, be sure the caramel is thoroughly cooked and quite dark, so that the finished dessert is not too sweet.
Make the caramel, and line the mold with it. The caramel will set at once. Heat the oven to 350°F/175°C and prepare a water bath.
For the custard: bring the milk to a boil with the vanilla bean, if using; cover and leave to infuse off the heat 10-15 minutes. Add the sugar and stir until dissolved. Meanwhile, beat the eggs and egg yolks until mixed. Stir