Technical Stages :

• Put the caramel, sugar and the water in a skillet. Cook the sugar until it turns blond. Spread over 8 glass ramequins.
• Preheat the oven at 200°C or 392°F.
• Bring the milk to a boiling point with the spliced vanilla pod.
• Meanwhile, whisk the eggs with the sugar until pale and foamy. When the milk is starting to boil, pour it on the sugar + eggs mix and whisk thoroughly. Pass the mixture through a chinois or a fine sieve.
• Put the ramequin in a baking dish and fill them up with the mixture. Add warm water in the baking dish to bake in a bain-marie.
• Bake for 30 minutes.
• When finished, leave to cool.
• Presentation:
• Unmold the cold caramel before serving. Just pass the blade of a knife on the inside of the ramequins and unmold on a plate. It is better to prepare the caramel the night before or the morning to eat them in the evening.