How to cook
Beat the eggs with the sugar. To them pour in the milk and vanillas. For the caramel, melt the sugar with the water. Once caramelized, distribute it into the creme caramel bowls. Strain the milk mixture and fill the bowls.
Place them in a deep tray and put it in the oven. Pour in cold water 2/3 of the way up the bowls. Bake the creams at 284°F (140 °C) for 1 hour 30 min.
During baking, pour in cold water or add ice cubes so that the water in the tray doesn't come to a boil.
Let the creams cool in the tray and only then move them to the fridge. Optionally serve inverted onto dessert plates.