Layer the ramekins/moulds with caramel and top with (milk+eggs+sugar+vanilla extract) custard. Place in a baking dish filled with boiling water so that ramekins are half immersed and bake for 30 minutes.
Once done, cool and refrigerate for at least 2 hours so that the custard is set (should be wobbly)
Serve chilled with caramel or raspberry sauce.
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