Preheat oven to 325 degrees. Combine sugar and water in a small saucepan. Bring to a simmer over low heat, stirring occasionally. Increase heat to medium-high and cook, without stirring, until syrup turns to a deep amber color, 5 to 8 minutes. Immediately pour syrup into a 1½- to 2- quart soufflé dish or 6 individual Pyrex custard cups. Tilt dish to coat with syrup. Whisk eggs and egg whites in a large bowl.  Blend in sweetened condensed milk, skim milk and vanilla. Pour egg mixture through a strainer into syrup-coated dish. Bake in a hot water bath 60 to 70 minutes. Cool to room temperature. Refrigerate at least 4 hours or overnight. Invert soufflé onto a platter. Serve immediately. Serves 6.