To a heavy(important) bottom sauce pot, add the sugar and pour the water slowly so as not to scatter sugar on sides of the pot.
Place the pot on a meduim stove and let the sugar melt. Dont stir. However when you see that the sugar is starting to melt, you can gently swirl the pot.
Once the sugar starts to melt, keep a watch since it can quickly burn. Can take about 6-8 minutes for the sugar to melt.
When the sugar is completely melted, it should be a nice amber color (and not too dark), remove the pot from the stove and continously whisking, add the heavy cream.
Return the pot to the stove and cook whisking in between for another 3-4 minutes. Afterwards, switch off the stove, take off the sauce pot and set aside.
Preheat oven to 300F. Place 4 ramekins in a baking tray(deep enough to fill water)
In a large bowl, add the egg yolks and sugar and whisk for 3-4 minutes until pale and the sugar has dissolved.
Add the milk and vanilla next and whisk again. By now, the caramel should have cooled down. Pour it over the egg mixture & milk mixture. Mix everything to combine.
Strain the custard base using a soup sieve into a jug.
Pour into the ramekins. Fill up the baking tray with hot water untill 1/3 red level of the ramekins.
Bake for 55 to 60 minutes until set and the centres are firm.
Take out of the water bath once cooked, cool to room temperature. Cover the ramekins with cling film or foil and chill for atleast 6 hours before serving.
Serve with a few sea salt flakes(optional) and fresh fruit.