1. Make the Caramel: in a saucepan, over medium heat, melt 3/4 cup of sugar in the water until the caramel is amber in color. Do not stir.
2. Remove the caramel from the heat and pour it into the ramekin or large mold. Coat the bottom and sides of the mold with caramel. Reserve.
3. To make the cream, pour the milk and cream into a saucepan. Add the vanilla seeds and heat until the mixture starts to boil on the edges.
4. Preheat the oven to 350F.
5. In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract.
6. Add 1/4 of the warm milk mixture to the eggs and whisk. Add the rest of the liquid and mix well.
7. Pour the cream into the ramekin. Place in a deep dish. Add hot water to the dish to about half the height of the ramekin.
8. Bake until the cream is just set, about 40 minutes.
9. Remove from the oven. Place on a rack and let cool for 30 minutes. Refrigerate for at least 4 hours before serving.
10. To serve: run a sharp knife around the mold. Place a plate on the mold. Holding it firmly, turn the crème caramel onto the plate. Lift the mold and serve.