• 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:

• In a saucepan, combine the sugar and 3 tablespoons (45 milliliters) of the water and bring to a boil over medium heat.
• Turn the saucepan a few times to let the sugar absorb the water, but do not stir, to avoid crystallization.
• 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.
• 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.
• Preheat oven to 300˚F (150˚C).

To make the custard:

• 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.
• In a small saucepan, whisk the milk and condensed milk together well over medium heat. Remove from the heat when it starts to steam.
• Pour the milk mixture slowly into the egg mixture, stirring constantly.
• Sieve the mixture to remove any lumps.
• Pour the custard mixture through a sieve again and divide it equally among the caramel-filled molds.
• Place the molds in a deep baking pan and cover them with foil.
• Put the pan in the oven and fill it halfway with boiling water to ensure the custard bakes evenly.
• 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.
• Remove from the oven and let them cool down completely.
• 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.
• 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.
• You may eat the crème caramel as is, or with shaved ice and coffee drizzled on top, as many Vietnamese do.