Make the caramel. Place the sugar and water in a small pan. Bring to the boil, then simmer until golden brown. Pour into the warm soufflé dish.
Place the milk in a pan and bring gently to the boil. Take off the heat.
Mix together the eggs, egg yolks, sugar and vanilla extract in a bowl. Pour this into the hot milk and stir well. Strain the mixture through a fine sieve into the caramel-lined soufflé dish.
Make a bain-marie: place the dish in a deep roasting tin and half-fill the tin with hot water. Carefully place in the oven and
To turn out the caramel, run a knife around the custard. Place a deep-sided serving plate over the top and invert the dish into the plate. Carefully remove the soufflé dish, and serve.