1 cup sugar
1/2 cup water
5 whole eggs
2 egg yolks
1 can sweetened condensed milk
1 cup milk
1 cup heavy cream
1 1/2 tbsp sugar
1 tbsp vanilla extract

1. To prepare the caramel, put 1 cup of sugar in a small pot with cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.

2. Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.

3. Preheat the oven to 350F.

4. In a medium bowl, using an electric mixer. Mix the eggs, egg yolks and 1 1/2 tablespoon sugar for 2 to 3 minutes. Add the condensed milk, heavy cream, whole milk and vanilla extract and mix for 1 more minute.