For the caramel

• 250 gr. Sugar

For the custard

• To prepare the caramel, add a small amount of the sugar to a medium-hot pan set over medium heated allow it to melt, then add the remaining sugar in small increments, allowing each addition to fully melt before adding the next. Continue this process until all the sugar has been added to the pan, and cook to the desired color. Carefully divide the liquid among the bottoms of the ramekins. To prepare the custard, warm the milk and cream and half of the sugar and remove from the heat. If using a vanilla bean, split the bean, scrape the seeds from the pod, add both the pods and seeds to the pan, cover, and steep for 15 minutes. Combine the eggs and yolks with the remaining sugar. Temper by gradually adding about one third of the hot cream and milk. Do not return to the heat. Strain and divide the custard mixture among the prepared ramekins. Bake in a water bath at 150⁰C until just set, 30 to 45 minutes. Remove the custards from the water bath and wipe the ramekins dry. Refrigerate until fully chilled. To remove from the ramekins delicately slide a knife around the inside of the ramekin to release the cream. Turn upside down onto a plate.