Place six, 3/4 cup baking or soufflé cups in a shallow baking pan.
Place granulated sugar and water in a small pot. Boil the mixture over medium-high heat until golden brown (similar to the colour of corn syrup). Divide and carefully pour the hot caramel among the cups. Preheat the oven to 325 degrees F. Place the cream, milk and vanilla in a medium pot, set over medium heat and bring to just below a boil. Meanwhile, set a large bowl on a dampened kitchen towel. Add the eggs, egg yolks and icing sugar and whisk to combine. When the cream is hot, very slowly whisk 3 Tbsp. of it into the egg mixture. Very slowly whisk in the remaining cream mixture. Pour an equal amount of custard into each cup. Set the pan in the oven; pour hot water into the pan until it is two-thirds of the way up the sides of the cups. Bake 35 to 40 minutes, or until the custard is set. Carefully remove cups from the pan; cool to room temperature. Cover and refrigerate for 4 hours, or overnight. To serve, run a thin, sharp knife around the sides of each cup. Dip the bottom of each into very hot water for 15 seconds. One at a time, set a dessert plate over each cup and then invert to unmould the crème caramel.