How to cook
Prepare bowls or custard cups. Pour the sugar for caramelization in a pan on the stove with 1 tablespoon water. Stir until caramelized but don't let it burn. Spread the caramel along the bottom of the cups.
Beat the eggs with the slightly warm milk and sugar. Optionally, strain the mixture to get a guaranteed smooth custard. Add the vanilla and spread the mixture into the cups.
Arrange the cups in a deep baking tray, pour in enough water to just above the middle of the cups and put them to bake in the warm oven for about 1 hour.
The temperature must not be high (300°F (150°C)) and the water must not come to a boil because the crème caramel will become bubbly. If necessary, during baking, add more water to the baking tray. Serve the crème caramel cooled and inverted onto a plate.