Place a heavy-bottomed saucepan on medium flame, then add the 1/2 cup sugar and 2 tbsp of water into it.

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 color, which happens very quickly.

When the whole thing turns into a caramel, very quickly add the cream; just keep pouring and stirring.

Be careful when adding the cream, as it starts to bubble up when you add it to the hot caramel.

Once the caramel and cream are mixed properly and turn into a smooth mixture, take it off the heat and let it cool for about 10 minutes.

Meanwhile, prepare the egg and milk mixture by this time.

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

Add sugar, salt, and vanilla essence to the yolks and mix well. Then add the milk and mix again.

Add the prepared caramel cream mixture and mix until everything is mixed correctly.

Strain the mixture by using a sieve into a jug.

Place ramekins in a baking dish and slowly pour the custard mixture into them. This will prevent bubbles from forming on the top.

Now pour boiling hot water into 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 on a stove.)

Once the caramel custard is baked, remove it from the oven and let it cool completely to room temperature.

Then, cover it with a plastic wrap or a lid and refrigerate for at least 4-6 hours or overnight before serving.