• Lightly butter the insides of 2 ramekins or an appropriately sized oven bowl.

making caramel

• Place 2 tbsp of water and sugar in a saucepan over medium heat.

  Do not stir or mix at this time and leave it until it starts to boil.
• When it starts to boil from the edges, reduce the heat to low and start stirring.

  It will soon turn into a golden color.
• Watch by the stove and take off it as soon as it's about to turn golden.
• After removing it from the stove, leave it for about 1 minute, then pour it into buttered bowls and leave it to harden.

Custard

• Put the pot over medium heat, add the milk, cream and sugar and bring to boil until just about boiling.
• When bubbles start to form from the edges, turn off the heat immediately, add the vanilla extract, stir, and leave to cool.
• Mix 2 eggs and 2 egg yolks with a fork, add the cooled milk mixture and mix gently. (avoid bubbles)
• Sift through a sieve to strain the egg white lumps.

  Discard the strained egg white lumps.
• Meanwhile, the caramel hardens.

  At this point, preheat the oven to 160 ℃.
• Divide the milk-egg mix into the ramekins.

  Cut 2 piece of aluminum foil and cover them.
• Put them in a deep oven pan and pour hot water to a depth of about 1.5cm. Make sure the aluminum foil does not touch the water.

  Bake in 160℃ preheated oven for 50 minutes.
• Remove from the oven, cool at room temperature, and place in the refrigerator for at least 4 hours.
• When serving, soak the lower part in warm water for about 5 minutes. Melt the caramel on the bottom slightly.

  Cut around the edges with a knife.
• If you turn it over on a plate, the caramel flows over the cream custurd.