Warm ramekin bowls, in a sauce pan add sugar and water. Cook on medium heat.

Let the sugar dissolve while stirring. Once it starts boiling, stop stiring and watch until sugar turn to golden or amber brown.

Immediately, pour the caramel into warm ramekin. Set aside.

In another sauce pan, pour in the milk and bring it to a boil, let it cool for 10 minutes. 

In a medium bowl, break in the eggs, and add vanilla, salt and sugar. Beat until it become yellowish white. Using a sieve, pour the warm milk into the egg mixture. Stirring constantly.

Pour into ramekins, and place them in a baking tray. Carefully pour hot water in the tray,  fill to half of the ramekin bowls (level of the water).

Bake at 170 degrees for 30 minutes or until the custard is set. Remove from baking tray and keep to cool at room temperature for 15minutes.

Refrigerate for 3-4 hours. To serve, remove from ramekin, by using your hand to seperate from the edge or use a sharp small knife to pull apart from the ramekin.

Use a plate and cover then turn it upside down to remove completely onto the plate. Voila!