Preheat oven at 160 °C.

Take a cooking pan, add 50 ml of sugar and heat it on low flame to melt the sugar.

Mix gradually to prevent sugar from burning. When sugar completely melted remove it from heat and add 1 tbsp. Of hot water and mix well in melted sugar.

Pour the caramel into ramekins and place aside to set well.

Take a clean pot, add 350 ml of milk in it, and heat it over low flame.

Add 2 tbsps. Of sugar and heat it until it gets to the boiling stage. Remove the milk from heat before starting cooking. We need just hot milk.

Add one tsp. of vanilla extract to the milk. Pour the warm milk into a mug or glass jug.

Take two large sizes of eggs along with one egg yolk. Whisk the eggs well.

Pour the hot milk gently into eggs and whisk gradually to remove any lumps.

Stain the egg and milk mixture to remove lumps and have silky smooth custard.

Pour the strained custard milk genteelly to the caramel ramekins and place it into the baking tray.

Cover the ramekins with the foil paper to avoid steam and burning of custard.

Add 500 ml water to the baking dish and place the custard-filled ramekins in a baking dish, the water bath will prevent the delicate custard from scrambling.

Bake the caramel custard for 50 minutes at 160°C.

Cool the caramel custard for 10 minutes.

Chill the yummy caramel custard before serving.