To prepare the custard, crack the eggs in a mixing bowl, pour vanilla extract, sprinkle salt and whisk.

Place a pan on medium heat. Pour the cream and sugar, give it a whisk and let the milk warm up. Do not boil the milk.

Pour the warm milk into the mixing bowl and whisk to mix everything. Strain the custard and keep it ready aside to be used later.

Preheat the oven to 350F.

Brush 4 baking bowls with butter and keep it close to you as you prepare the caramel.

To prepare the caramel, place a flat levelled heavy bottom pan on medium heat. Drop the sugar and water. Do not mix. Let it cook at medium heat. In about 3 minutes, the sugar will dissolve and in about 5 to 7 minutes, the color will change to light golden shade.

Take it off the heat and very quickly pour the caramel into the baking bowls. Swirl the bowls to make sure the caramel covers the bottom of the pan.

Pour the strained custard into the bowls and cover each bowl with aluminum foil.

Boil some water and prepare a deep baking pan to place the baking bowls in it. Place the bowls on the deep baking pan and pour hot water until it reaches ½ way up the sides of the bowl.

Very carefully, place the baking dish on the middle rack of the preheated oven and cook for 35 minutes. If the custard is not set, continue for 5 more minutes. You don’t want to overcook or else it will taste like rubber.

Once done, carefully remove the bowls from the baking dish. Let it cool down to room temperature, then refrigerate for at least 4 hrs or overnight.

To unmold and serve, keep the serving plates ready. Run a thin knife around the edges of the bowl to release it. Invert a serving plate on top of the bowl and turn the whole thing upside down. The custard should slide out easily. If it doesn’t come out, tap the bottom of the bowl to release it or just shake a little.

The caramel would cover the top of the custard. Serve immediately.