In a small pan over medium high heat, add the sugar and 3T water and quickly stir together.
1/3 cup sugar, 3 Tablespoons water
Stop stirring, and allow the sugar water to come to a simmer.
Cook the sugar until it is a deep brown, and is caramelized.
Add 1 T of water to the caramel, to help loosen it up. Careful! It's hot and may splatter a bit!
1 Tablespoon water
Quickly pour caramel into the 6 ramekins.
In a large microwave safe bowl, heat the milk until warm to the touch.
500 ml whole milk
Whisk in the sugar until combined.
1/3 cup sugar
Whisk together the three eggs in a separate bowl.
3 large eggs
Add the whisked eggs to the milk/sugar, and whisk to combine.
Add the vanilla and whisk to combine.
1/2 teaspoon vanilla extract
Pour through a strainer, and divide the strained liquid among the 6 ramekins.