In a small pan, combine a splash of water and 2.5 tablespoons of sugar over heat. Cook until it turns into a golden caramel, being careful not to burn it.
Pour the caramel evenly into 5 or 6 small aluminum molds and let it harden.
In a bowl, mix 1 tablespoon of sugar, 3 whole eggs, 1 egg yolk, and the vanillin packet. Add about 500ml of milk and whisk everything together.
Pour the egg and milk mixture into the molds over the hardened caramel.
Place the molds in a larger baking dish and pour hot water into the dish to create a water bath.
Bake in a preheated oven at 180°C for 20 minutes.
Remove from the oven, cover the molds with aluminum foil, and let them sit in the hot water bath for another 20 minutes. Finally, remove them from the water, let them cool completely, and refrigerate before serving.
Cook it hands-free.
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