Prepare all ingredients.

Put the caramel sugar and the water in a skillet.

Cook the sugar until it turns blond.

Spread over glass ramequins. Preheat the oven at 180°C or 356°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 and add a little water to the bain-marie if necessary.

Bake for 30 minutes.

When finished...

...wipe the bottom of the ramequins...

...and leave to cool.

Presentation: Unmold the cold caramel before serving. Just pass the blade of a knife around the inside of the ramequins and unmold on a plate.