Keep 6 ramekins ready.

To prepare the caramel, add the sugar into a saucepan and sprinkle the water.

Keep on low flame, swirling the pan occasionally till the sugar melts and becomes amber color. Do not stir! It will burn quickly, so switch off as soon as the dark color is achieved.

Immediately distribute equally into the prepared ramekins.

In a large bowl, break the eggs and whisk well along with the sugar and vanilla, till the sugar is melted. Use your hands and balloon whisk for this process.

In a small saucepan, combine the evaporated milk and cream and whisk well. Scald the mixture - only heat, do not boil!

Now slowly pour this mixture into the beaten eggs while simultaneously whisking it to avoid the egg from curdling. Beat well for a couple of minutes.

Strain the mixture. Divide equally into the ramekins.

Preheat oven to 180 degrees. Place the ramekins into a larger pan and pour boiling water halfway to the ramekin.

Bake for 25 minutes till the top looks set. Switch off the oven and leave it for 10 minutes.

Take out the ramekins from the pan and let it come to room temperature.

Refrigerate for 2 hours till set.

To serve, run a knife on the edges of the ramekin. Reverse on a plate and slowly tap for it to fall off. Pour the caramel. If the caramel is stuck to the ramekin, slightly warm it till the caramel melts and pour over the custard. Enjoy!