How to cook
In a deep bowl, break the eggs, beat and add the sugar. Stir the mixture with a whisk or mixer until the sugar melts.
Add the boiled milk and vanilla, stir and leave it aside.
Pour the sugar in the tray and caramelize it on the stove, then leave it to harden, pour in the mixture.
Put the tray with the mixture in an even larger tray and pour in water to fill it halfway up.
Bake the creme caramel in a water bath at 212°F (100 °C). It all depends on the oven. All that matters is that the water comes to a boil.
This is the way I made my creme caramel (with the 3 types of milk). It turns out amazingly tasty and without bubbles.
Use free range products only - the taste is definitely better.