The cream mold: Make a golden brown caramel with 1/2 ounce of sugar and 2 tablespoons of water in a saucepan. Stop the cooking by adding 2 tablespoons of cold water, pour the caramel into the Charlotte mold. Leave to cool. Touch with your finger, there must be no resistance and some caramel must stick to your finger. If not, heat the caramel again and add 1/2 tablespoon of water. Check again and avoid coating the mold. Only the bottom must be covered with a layer of caramel. Boil 4 1/4 cups of milk. Sweeten with 7 ounces of sugar and the vanilla sugar, pour over 5 egg yolks and 5 whole eggs, beat together. Once well combined, fill the mold after checking that the caramel is completely cold, pouring through a fine sieve. Bake in an oven in the top of a double boiler (150F) for 1 to 1 1/2 hours. It is important that the content does not boil and that the top of the cream mold does not brown or rise if you wish to obtain a firm cake without bubbles or holes. Check the baking with a knife which must come out clean. Cool, cover and put into the refrigerator (not in the freezer) for 48 hours.
The custard: Make it with 8 egg yolks, the remaining milk and 3 1/2 ounces of sugar. Cover and chill. To serve, turn out the cream mold, the syrup will flow. Carefully pour the custard to keep it on the surface.
