First, make the caramel by adding the sugar and the water in a heavy bottomed saucepan on medium flame. Do not stir at this point, swirl it around if necessary.

Once all the sugar melts, keep a close eye on it as it starts to change the color and it happens very quickly.

When the whole thing turns into an amber color caramel, very quickly add the cream, just keep pouring and stirring. Be careful while adding the cream as it starts to bubble up when you add the cream to the hot caramel.

Once the caramel and cream are mixed properly and turns into a smooth mixture, take it off the heat and let it cool for about 10 minutes. Prepare the egg and milk mixture by this time.

In a bowl, separate egg yolks from 6 medium size eggs (save the whites for later use).

Add sugar, salt and vanilla essence to the yolks and give everything a good mix. Then add the milk and mix again.

Now add the prepared caramel cream mixture and mix again until everything is mixed properly.

Strain the mixture into a jug.

Place ramekins into a baking dish and slowly pour the mixture in the ramekins, by pouring it slowly there will be no bubbles form on the top.

Now pour boiling hot water to the baking tray halfway through the ramekins and bake them at 150℃ for about 50-60 minutes or until set. (if anybody doesn't want to bake in the oven, there is an alternative way shown in the video to do it in a stove).

Once the custard is set take them out of the oven and let them completely cool to the room temperature. Then cover them and refrigerate for at least 4-6 hours or overnight before serving.