• Preheat the oven to 180C/350F. Most ovens take around 20 minutes to reach the desired temperature.
• Start boiling water for the water bath while making the caramel sauce.

TO MAKE THE CARAMEL SAUCE

• In a pan, add the sugar and water. Do not mix yet.
• Turn on the heat to medium and let the sugar dissolves.
• Swirl the pan to cook the caramel evenly.
• When the color of the caramel sauce turns dark golden or amber, turn off the heat.
• Pour the caramel in 4 ramekins that can take 1 cup of liquid, or you can use an 8-inch cake pan to make one large Crème Caramel. Immediately tilt the pan or the ramekin in a circular motion to help the caramel spread and coat the ramekin's bottom evenly.

TO MAKE THE CUSTARD

• In a mixing bowl, add the eggs and vanilla. Whisk the mixture until the egg white is no longer visible. Keep aside.
• In a saucepan, add the milk and sugar. Let this mixture come to a simmer on low heat.
• Pour the milk slowly and gradually over the egg mixture while whisking to temper the eggs.
• Place a strainer over another bowl, pour through the custard mixture, and then pour it into the previously prepared ramekins.
• Cover each ramekin with aluminum foil and then place them in a large pan or a roasting pan.
• Fill the large roasting pan halfway with boiling water, and then place it in the preheated oven.
• The Crème Caramel is ready within 45 minutes, or if the ramekins are larger or the amount of custard you have poured is more than one cup, then the cooking time might go up 1 hour and 10 minutes.
• Place the ramekin over a cooling rack to cool completely and refrigerate overnight or at least for 2 hours.
• To serve this dessert, run the tip of a knife around the ramekin's edges to release the crème caramel. Place the serving plate over the ramekin. While holding both the ramekin and the serving plate, flip the ramekin.