Preparation Steps

• Preheat oven to 325°F (160°C).
• In a saucepan, combine sugar and water over medium heat. Cook until the sugar dissolves and turns into a golden caramel. Pour evenly into ramekins.
• In a bowl, whisk together eggs, milk, heavy cream, and vanilla extract.
• Pour the custard mixture into the ramekins on top of the caramel.
• Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins.
• Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
• Let cool completely, then refrigerate for at least 2 hours before serving. To serve, run a knife around the edges of the ramekins and invert onto a plate.