Caramel Custard

Directions:

1. Butter ramekins or cups you can bake in
2. in a small pot stir 1/4 cup of sugar over medium high, heat and stir until sugar dissolved or when the mixture start turning brown 
3. add 2 tablespoon of water, stir to mix the water in and remove from heat
4. Distribute the mixture evenly into the ramekins
5. In a large bowl, whisk the eggs until the egg are all beaten up
6. In a small pot over medium heat, add milk and the rest of the sugar, vanilla, stir until sugar are dissolved, make sure it doesn’t come to a boil
7. Slowly add milk mixture into the beaten eggs and whisk it all together
8. pour the mixture through a strainer and into a measuring cup or a cup with a spout
9. Add the mixture into the ramekins and try to avoid creating bubbles
10. Leave a half inch of space at the top
11. Place the cup into a baking dish and pour hot water into the dish until the water reaches up halfway of the ramekins
12. Cover with aluminum foil and bake in the oven at 350F for 30 mins or stick a toothpick in until it comes out clean
13. Remove and let it cool to room temperature
14. Cover the top and chill in the fridge 
15. Serve by running a knife along the edge of the ramekin, place a serving plate over the ramekin and flip