Preheat the oven to 325 F (160 C).

The caramel:
Combine the sugar, water, and corn syrup in a saucepan with a thick bottom and place it over medium heat.
Stir to dissolve the sugar.
Bring to a boil and let boil for 5 to 7 minutes or until the caramel is golden. Remove from heat and pour immediately into 8 ramekins, taking care to spin them gently so that the caramel coats the bottom.
Let the ramekins rest until the caramel has hardened.

Mix the milk and dulce de leche in a large saucepan and heat.
Whisk until the mixture is very hot and homogeneous. Remove from heat.

Beat the eggs with the egg yolks in a large bowl.
Add the milk mixture to the eggs in a slow and constant stream, whisking continuously to prevent the eggs from curdling.
Add the vanilla and mix

Divide the mixture among the ramekins, then place them in a large baking dish.
Pour hot water into the baking dish to come halfway up the sides of the ramekins.
Cover the dish with parchment paper.
Bake for 50 to 55 minutes or until the creams are set but still slightly jiggly in the center. Refrigerate.

Unmold onto a serving plate with a rim.
If the caramel sticks to the bowl, place it directly on the stovetop over very low heat for 1 minute or a few seconds in the microwave. Serve the upside-down creme caramel with fruit, if desired.