Pour the sugar to caramelize in a pan on the stove with a little water and heat it until you get a golden caramel. Distribute it into forms.
Beat the eggs, remaining sugar, vanilla and milk and spread this mixture into the forms. Arrange them in a deep oven dish, pour in water to reach halfway up the forms and put to bake until they get a nice brown crust on top.
Bake in a low oven, about 320°F (160 °C), because the water must not come to a boil. Otherwise, the crème caramels will get bubbles. Invert the crème caramels onto a plate before serving.