How to make caramel creme caramel

• In a pan or saucepan, heat sugar with water - you can stir with a wooden spoon.
  100 g sugar, 2 tablespoons water
• Wait until the sugar dissolves and turns an amber color.
• Pour the caramel into ramekins and spread evenly over the bottom.
• Heat the milk with sugar and vanilla - so that it is hot, but do not bring to a boil.
  500 ml milk, 0.5 teaspoon vanilla extract, 70 g sugar
• Whisk the eggs and yolks with a whisk, pour in the hot milk and mix.
  3 egg yolks, 2 eggs
• Strain the mixture through a sieve (!!!) into the prepared ramekins.
• Place the ramekins in a baking dish and pour water into the dish so that it reaches approximately 2/3 of the height of the ramekins.
• Bake the dessert at 170 degrees (top/bottom heat mode) for about 40 minutes.
• After baking, remove the dessert from the oven, let it cool, and then chill in the refrigerator for at least 2-3 hours.
• Before serving, carefully turn out the dessert onto plates - cut around the edges of the dessert, place a plate underneath and quickly invert - if necessary, tap lightly.
• If you have trouble removing the dessert from the ramekin, you can cut it lengthwise (as seen in some photos) - this will make it easier to remove.