Caramel: In a small saucepan, bring sugar and water to boil over high heat stirring until sugar dissolves. Boil the syrup, gently tipping pan back and forth until the syrup turns a rich, golden tea-like brown. This may take 10 minutes or more. Temperature will be over 300°. As soon as syrup reaches the right color, remove the pan from heat and carefully pour all at once into a 6-cup metal or porcelain mold. Using pot holders, tip and swirl the mold to coat bottom and sides as evenly as possible, working quickly. When the syrup stops moving, turn the mold upside down on wax paper to drain and cool. 

Custard: Preheat oven to 325. In a large mixing bowl, beat the eggs and egg yolks with a whisk or rotary or electric beater until they thicken and turn a light yellow. Gradually pour in condensed milk, pineapple juice and sugar and beat until well combined. Pour into mold and set in pan of boiling water on middle shelf of oven. Bake for 1 hour. Remove From oven, let cool to room temperature & refrigerate at least 3 hours. 

To unmold: Run a knife around edge of mold. Place a chilled plate upside down over the mold and quickly turn over. Rap plate on table and custard should slide out easily. Pour any extra caramel remaining in pan over custard serve cold.