(A classic and silky dessert with a luscious caramel topping)
Ingredients:
For the Caramel:
150 g caster sugar (¾ cup) 
3 tbsp water 
For the Cream:
500 ml whole milk (2 cups) 
1 vanilla pod or 1 tsp vanilla extract 
3 whole eggs 
2 egg yolks
100 g caster sugar (½ cup)
Instructions:
Prepare the Caramel:In a saucepan, heat the sugar and water over medium heat without stirring until you obtain a golden caramel.
Immediately pour the caramel into the bottom of individual ramekins or a flan mold, tilting to distribute the caramel evenly. Let it harden.
Heat the Milk:In another saucepan, heat the milk with the split vanilla pod and its seeds (or vanilla extract). Bring to a simmer, then remove from the heat and let infuse for a few minutes.
Prepare the Cream Mixture:In a bowl, whisk the whole eggs, egg yolks, and sugar until the mixture is slightly frothy.
Remove the vanilla pod from the hot milk, then gradually incorporate the milk into the egg-sugar mixture, whisking gently to avoid cooking the eggs.
Assemble the Creams:Pour the mixture gently over the caramel in the ramekins or flan mold.
Cooking in a Bain-Marie:Preheat your oven to 150°C (300°F). Place the ramekins in a large baking dish and pour hot water halfway up the ramekins.
Bake in a bain-marie for 40-50 minutes, until the custards are just set (they should be slightly wobbly in the center).
Cool and Unmold:Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
To unmold, run a knife around the edges and gently invert onto a plate.
Serve:Serve chilled and admire the cascade of melted caramel! 
Prep Time: 20 minutes
Cooking Time: 40-50 minutes
Chilling Time: 4 hours
Total Time: ~5 hours 10 minutes
Servings: 6