Caramel

• Combine sugar and water in a heavy-bottom saucepan over medium heat, until sugar dissolve.
• Brush the sides of the pan with little water to prevent sugar from crystalizing.
• Shake the pan to ensure even distribution of heat and until syrup turns golden brown.
• Remove from heat.
• Divide caramel among ramekins or cream caramel pan, tilting carefully to coat evenly. Let cool.

  Crème

• Preheat the oven to 170 degrees C.
• Heat milk in a saucepan over medium heat just below the boll point, remove.
• Whisk eggs, sugar and vanilla in a bowl with electric mixer.
• Add some hot milk while whisking to warm the egg mixture.
• Whisk the remaining milk gradually, and strain.
• Pour the crème mixture into the pan or the ramekins over the caramel.
• Place the ramekins or pan in a larger baking dish.
• Place on the middle rack of the oven.
• Pour Boiling water carefully into the baking dish until half the way up the sides of the pan or ramekins.
• Bake for 35 to 45 minutes or until custards are almost fully set.
• Remove from the hot water bath and let stand to cool for few minutes.
• Refrigerate for about two hours or until well chilled.
• Place cake pan in a hot water bath for 3 minutes, to liquefy caramel on the bottom, then invert onto a serving plate.
• Garnish with whipped cream and fresh fruits.