1-First, combine 100 grams granulated sugar and 3 tablespoons water in a saucepan. Shake gently to dissolve slightly, then cook over medium-high heat without stirring until it turns medium to dark brown, about 10 minutes. Once done, pour the caramel into 5-6 ramekins or one large dish to coat the base and let it cool while you prepare the rest.

2-Next, heat 500 ml whole milk with 1 vanilla pod/bean or 1/2 teaspoon vanilla powder/extract, letting it simmer without boiling. Remove the vanilla pod and scrape its seeds into the milk for extra flavor. In a separate bowl, whisk 2 large eggs, 3 egg yolks, and 70 grams sugar until pale, then gently whisk in the warm milk mixture and let it rest to settle any foam.

3-Place the ramekins in a roasting tin lined with baking paper, pour the custard mixture over the caramel in each one, and add hot water to the tin until it reaches halfway up the sides. Bake for approximately 40 minutes, or until the custard is set and a knife inserted comes out clean. Let it cool for 10 minutes, then cover and chill in the fridge for at least 2 hours, preferably overnight, to achieve that perfect texture.