Preheat oven at 350 F. Prepare an 8" dia pan, 1 1/2" deep.
Place in the oven a larger pan, with 1/2" or 3/4" boiling water in it.
In a heavy pot pour 1/2 cup sugar and 1/4 cup water. Over moderate heat stir
until the sugar dissolves. Then increase heat and let the mixture boil
without stirring, until the sugar becomes light amber in colour.
Pour the sugar immediately into the 8" pan, and, wearing gloves, tilt it
fast until the sugar has coated the bottom uniformly, and perhaps some of
the walls.
If the sugar froze too soon, try to reheat it briefly over a heating element
.
Place 2 cups of milk and 1/3 cup sugar in the same pot and bring it almost to boiling.
Lightly whip the eggs and the yolk in a container. Pour slowly the hot milk
over the eggs, stirring constantly. Add the vanilla, still stirring.
Pour the mixture through a sieve into the pan containing the caramel
sugar.
Place the pan in the oven, inside the pan that contains water.
Bake for 60 minutes.
When baked, remove from the oven, cool it to room temperature, then place in the refrigerator for a few hours, or overnight.
At serving time, cover the pan with a larger serving dish, turn over RAPIDLY and serve.