Split open lengthways and scrape the seeds out. Put it in milk while straining to avoid clumps. Put the pod and leave it for an hour.

【caramel】Put granulated sugar and 2 Tbsp. water in a pot. Heat it on medium heat. When the edge becomes yellow, move it from time to time. When steam comes out strongly, turn off the heat. Add 1 Tbsp. water.

Put the pot on wet towel. Add rum and mix. Quickly pour the caramel into ramekins. Preheat a oven to 338 ºF.

【custard】Put whole eggs and egg yolks in a bowl. Mix gently so as not to foam until it gets watery. Add granulated sugar and mix well. Continue to mix for a minute after the sugar disappears.

Add sweetened condensed milk to the vanilla milk. (vanilla milk ; process 2) Warm the milk while mixing. Warm it until steam comes out.

Add the milk to the egg mixture in 3-4 parts. Mix well each time. After adding all, continue to mix for a minute. Put a paper towel and remove foam on the surface.

Strain it with a tea strainer. Pour the mixture into the ramekins. Cover each with aluminum foil.

Spread a wet kitchen cloth on a baking tray and put a deep-sided baking pan on it. Spread a kitchen cloth on the pan. Place the ramekins in it.

Mix water and boiling water in the same ratio to make about 122ºF hot water. Pour the plenty of hot water into the pan. Bake it at 302ºF for 30-35 minutes.

Let it cool quickly with ice water. Chill it in a fridge for 3-6 hours.

Put bottom of the ramekin in hot water to loosen the caramel. Slide a small knife around the edges.

Place a dish on the top, and turn upside down and shake lightly. It's all done!