Step 1: Prepare the Caramel

1. In a heavy-bottomed saucepan, heat 1 cup of sugar over medium heat, stirring occasionally.
2. Watch the sugar melt and turn golden brown, which takes about 5-7 minutes.
3. Avoid excessive stirring to prevent crystallization—swirl the pan gently instead.
4. Once the caramel reaches a deep amber color, carefully pour it into individual ramekins or a baking dish.
5. Let it set for a few minutes until hardened.

Step 2: Prepare the Custard

6. In a saucepan, warm 2 cups of milk and 1 cup of heavy cream over low heat—do not boil.
7. In a separate bowl, whisk together 3 eggs and ¼ cup sugar until fully combined.
8. Slowly pour the warm milk into the egg mixture while whisking constantly (this prevents curdling).
9. Strain the mixture through a fine-mesh sieve to remove any lumps.
10. Pour the custard mixture over the hardened caramel in the ramekins.

Step 3: Bake in a Water Bath

11. Preheat the oven to 325°F (160°C).
12. Place the ramekins in a deep baking dish and pour hot water around them, filling halfway up the sides.
13. Bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
14. Remove from the oven and let cool to room temperature.
15. Refrigerate for at least 4 hours (preferably overnight) before serving.

Step 4: Unmold and Serve

16. To unmold, run a knife around the edge of each ramekin and invert onto a plate.
17. Let the caramel sauce drizzle over the custard and enjoy!