♡ method
1. preheat the oven to 150°c and boil some water
2. heat the sugar and water without stirring until deep amber
3. carefully add the hot water, then pour the caramel into each ramekin
4. warm the milk (do not boil) and dissolve the sugar, until tiny bubbles appear around the edge
5. gently whisk the eggs, then slowly whisk in the warm milk
6. stir in the vanilla and strain through a fine sieve
7. pour into the ramekins and place them in a deep baking tray
8. add hot water to the tray until it reaches halfway up the ramekins
9. bake for 35–45 mins, until the center has a slight wobble
10. cool completely, then chill for at least 4 hours or overnight
11. enjoy ! ! ♡ 🍮 🥄 ( ˘༥˘⸝⸝)

♡ tips
• don't boil the milk, or the eggs can cook too quickly and make the custard grainy
• strain the custard for a silky texture
• you can use small oven-safe bowls, teacups, or glass dishes if you don't have ramekins ♡