Creamy Egg-custard Flan

Ingredients:
 *Caramel Sauce*
3 tbs granulated sugar
1 tbs water
1 tbs boiling water

*Flan*
120 ml milk
90 ml heavy milk
45 grams egg
3 egg yolks
38 grams sugar
2 & 1/4 tsp vanilla extract

Serves about 6 small ramekis

1. Preheat oven to 400 degrees (reduced to 350 degrees later to bake)
2. Make caramel sauce by heating sugar and water in a small pan over medium heat.
3. When the color starts to darken and thicken (it'll darken very quickly once it turns brown so be careful!), keep an eye and pour boiling water when you see the color you like (I like darker = little bitter).
4. Pour about quarter-coin size caramel sauce in each ramekin and set aside.
5. Simmer milk and heavy cream in a small pot.
6. Stir egg well and mix in sugar in a bowl.
7. Pour simmering milk "very slowly" into the egg mixture (egg custard).
8. Add vanilla extract and strain the egg custard into each ramekin.
9. Place all the ramekins in a big baking pan or ceramic pan and fill with about 2 inches of boiling water.
10. Bake them for about 24 - 30 minutes (depends on how deep the custard is).