Preheat oven to 180°C.
Bring milk and vanilla to the boil. Set aside for 10 mins and then remove the vanilla bean.
To make the caramel, bring 1 cup sugar and the water to the boil in a heavy-bottomed pot, carefully swirling until golden. Then place the pot in a bowl of cold water (to stop the cooking process).
Whisk eggs, extra yolks and 2/3rd cup sugar in a mixer until well combined. Then add the hot milk, little by little, continually whisking.
Cover the bottom of a roasting tray with folded newspaper. Then put 6-8 dariole moulds in and, while still warm, pour a little of the caramel into each one.
Transfer the creme mixture into a jug and three-quarter fill each mould. Pour in hot water to come halfway up the sides, place on a flame and bring to a simmer. Then cook in the oven for about 40 mins, checking if ready when the point of a small knife comes out clean.
Cool to room temperature in the tray and then refrigerate.
Run a knife around the edges to unmould and serve on individual plates with a dollop of cream.