Whisk the eggs with the sugar lightly until well blended, but without incorporating too much air.

Pour milk, cream, vanilla and eggs together to obtain a very liquid custard.

Mix water and sugar and let melt on a low heat until you obtain a golden caramel, which you'll pour on the bottom of your pudding moulds.

Meantime, preheat the oven at 160°C.

Pour the milk and egg custard over the caramel, then gently lay the mould inside a large baking pan filled with a few inches of water. Bake the puddings for approx. 45 mins at bain-marie until set.

Remove the pan from the oven, let the moulds cool down then set aside in the fridge for a few hours.

Before serving, unmould the crème caramel puddings gently onto a serving platter.