Creme Caramel

Put the milk in a pot, add the vanilla pod to and warm it up. 
Stop it right before it starts to boil and let it infuse for 15 minutes.

In the meantime prepare the caramel. In a pot put the sugar, two spoon of water and a bit of lemon juice. Cook at middle fire and never mix it with a spoon. To stir, simply move the pot itself. The caramel is ready when brownish.
When the caramel is ready, transfer it to the ramekin where you ll do the cream.

Preheat the oven at 140. 

In a pot mix two egg yolk and 3 full eggs with the sugar. Mix gently. The idea hereis not to mount the eggs, the less air is entering the mix the better. 
Then add slowly the milk to the mix.
Finally, filter the egg and milk mix and transfer it to the ramekins.

The creme is cook in a bain marie. Take a big tray and put a towel at its bottom then place the ramekin on top and fill the tray with cold water. Cook in the oven for 1h30/1h40. Check regularly and if the water boils, lower the temperature a bit and add up some water.
To check if creme are ready use a knife. If it comes out clean it means the creme are cooked.

Take the creme out of the oven and let them cool outside, then place in the fridge for 3 hours.