Cup of Yum
1. Gather four ovenproof molds, such as Pyrex® cups or ceramic ramekins, for the crème caramel. This recipe requires four molds each with a volume of 210 milliliters (a little under 1 cup).

To make the caramel:

1. In a saucepan, combine the sugar and 3 tablespoons (45 milliliters) of the water and bring to a boil over medium heat.
2. Turn the saucepan a few times to let the sugar absorb the water, but do not stir, to avoid crystallization.
3. Heat the sugar until it turns golden-brown. Then, lower the heat to low, carefully pour in the remaining 3 tablespoons (45 milliliters) of water, and stir until the water and caramel sugar mix together.
4. Wait about 10 seconds more, then remove from the heat and pour equal-sized amounts of the caramel into the four molds. Tilt the molds to spread the caramel evenly.
5. Preheat oven to 300˚F (150˚C).

To make the custard:

1. In a medium-sized bowl, whisk together the eggs, egg yolks and vanilla, being careful not to create air bubbles, which could cause holes to appear in the cake after baking.
2. In a small saucepan, whisk the milk and condensed milk together well over medium heat. Remove from the heat when it starts to steam.
3. Pour the milk mixture slowly into the egg mixture, stirring constantly.
4. Sieve the mixture to remove any lumps.
5. Pour the custard mixture through a sieve again and divide it equally among the caramel-filled molds.
6. Place the molds in a deep baking pan and cover them with foil.
7. Put the pan in the oven and fill it halfway with boiling water to ensure the custard bakes evenly.
8. Bake for 50 to 60 minutes, or until the custard is almost set. When the custards are done, they should jiggle slightly in the center.
9. Remove from the oven and let them cool down completely.
10. Put them in the fridge for at least 2 hours to bring out the best flavor. Crème Caramel lasts 5 to 7 days in the fridge.
11. To remove the crème caramel from the mold, run a knife along the edges, cover with a plate, then flip to enable it to come out.
12. You may eat the crème caramel as is, or with shaved ice and coffee drizzled on top, as many Vietnamese do.