How to cook
Beat the eggs with the sugar and add the milk and vanilla sugar. Caramelize the remaining sugar, add 1 tbsp water at the end.
Pour the caramel into a cake form (I used a silicone one). Pour in the egg mixture and arrange the pieces of the sponge cake layers.
Bake in a water bath for about 50 min. at 320°F (160 °C). Be careful not to have the water in the container come to a boil - if this does happen, add a little cold water.
Invert the cooled crème caramel in a suitable plate.