Classic French Crème Caramel

Steps

1. Lightly grease 6 individual ramekins (or a cake tin) with butter or cooking spray.
2. Set aside a large baking dish or roasting pan for the water bath.
3. In a medium saucepan, combine sugar and water over medium heat. Let it melt without stirring, swirling the pan occasionally.
4. Cook until the sugar turns deep amber, then remove from heat immediately.
5. Pour the caramel evenly into the ramekins, tilting to coat the bottoms. Let cool and harden.
6. Preheat the oven to 300°F (150°C).
7. Warm the milk in a saucepan over medium-low heat with the vanilla, without letting it boil. Remove from heat and cool slightly.
8. Whisk together the whole eggs, egg yolks, and sugar until pale and slightly foamy.
9. Slowly whisk in about 1/4 of the warm milk to temper the eggs, then gradually add the rest of the milk while whisking.
10. Strain the custard mixture through a fine mesh sieve to remove any foam or cooked bits.
11. Pour the custard evenly into the caramel-lined ramekins and place them in the roasting pan.
12. Boil about 1 litre of water and carefully pour it into the roasting pan until it reaches halfway up the sides of the ramekins.
13. Bake for 40 minutes, until the custards are just set but still slightly jiggly in the center.
14. Remove the ramekins from the water bath and let them cool to room temperature on a rack.
15. Refrigerate uncovered for at least 6 hours or overnight to chill completely.
16. To serve, run a knife around the edges of each ramekin, invert onto a plate, and shake gently until the custard releases with the caramel sauce on top.