How to cook
Put the sugar for the caramel in a container on the stove and heat it up to obtain a nice caramel.
Distribute the caramelized sugar in the cups/glasses you have prepared. Beat the other sugar and eggs in a deep bowl until homogeneous.
Pour in the milk, while stirring until the sugar is completely melted. Next, add in the vanilla powders.
Strain the mixture and distribute it into the cups. Arrange the cups in a deep oven dish, pour in water up to halfway the height of the cups, to create a water bath.
Bake in a water bath at 284°F (140 °C) until ready - or about an hour. Leave the creme caramel to cool.
Serve inverted into a plate.