I always make mine with 1 litre or 2 pints of milk. This will either make one big crème (make in a soufflé dish) or about 8 ramekins. Remember, what makes the crème set is the egg whites, what makes it creamy is the egg yolks.
First make your caramel. There’s nothing easier, 1 cup of sugar in a pan with half a cup of water and turn up the heat. The sugar dissolves, then starts to bubble then it will begin to turn golden brown.
You want to turn the heat off when it gets to this colour. If it gets too dark, the caramel becomes bitter and you’ll have to start again!
In a bowl mix together 8 whole eggs, 4 egg yolks and 1 cup or 7 oz of sugar. Pour the vanilla flavoured milk onto the egg mixture and beat well. These quantities for the eggs are those that Paul Bocuse gives in his recipe, but if that many eggs alarm you, then you can reduce to 5 whole eggs plus 3 yolks.
Reach for your ramekins or soufflé dish that are waiting quietly with the caramel and pour the cream mixture into each dish. Stand them in a deep tray with hot water coming half way up each ramekin or dish, this is a bain-marie, and pop into the oven.
As the cream slips into the dish it makes a nice sort of schloupy sound. Carefully remove the ramekin or soufflé dish and voilà ! You have a perfect crème caramel. Congratulations.