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Ingredients for 4 people : - 1 liter [2 pints] whole milk - 6 eggs - 120 gr [4 oz] sugar - 20 gr [3/4 oz] vanilla sugar - 1 vanilla bean for caramel : -160 gr [5 oz] sugar - 5 Tbspoons water Recipe : 1- Make the caramel : mix the water and sugar together in a small heavy saucepan ; bring to the boil on a high heat and swirl the pan once or twice without stirring ; the mixture should turn yellow/brown after a few minutes 2- When the caramel is ready, immediately pour some into a soufflé dish and swirl it quickly to coat the bottom with the caramel. Do it for each dish. You must be quick because the caramel hardens as getting cooler... 3- Pre-heat oven 180°C/350°F. 4- In a saucepan, pour the milk, sugar and sugar ; add the vanilla pod split twice lengthwise (you need a sharp knife). Bring just to the boil on a low-medium flame, then remove from heat. 5- Meanwhile the milk is getting hot, beat the eggs in a large salad bowl. You must beat vigourously with a whisk so that they become frothy. 6- When milk is ready, slowly start to pour it in the eggs, still whisking vigourously up to the last bit of milk. 7- Evenly pour the milk in the 4 caramelized soufflé dishes (you can as well use 6 to 8 ramequins to serve more guests). Display them on the oven baking tray in which you must pour 1 cm / 1/2 in. water (the custard must cook at "bain-marie" way). Bake for 35 to 40 minutes until they get brown. 8- Serve cold or warm.