Ingredients for the custard:
1 ½ cups evaporated milk
2 large eggs + 1 yolk
3 tablespoons sugar
1 teaspoon vanilla extract

Ingredients for the caramel:
½ cup sugar
3 tablespoons water

Directions:
Combine half cup of sugar and 3 tablespoons of water in a pan and heat. Do not stir the mixture. Hold the pan by the handle and swirl gently till you get an amber color.

Divide the caramel evenly between 6 silicone cups and set aside while you make the custard. You can use 4 ramekins if you have those...or foils cups. (If you're using silicone cups (like me), have them in the pan they'll be baking in before you fill them. It'll be easier to transport into the oven).

Get the rest of the recipe from http://chichiscuisine..com/2016/02/creme-caramel.html